(*) Cake springform pan 18 cm ø Lightly mix the butter with the powdered sugar, egg yolks and salt. Sift the flour on top. Quickly prepare all ingredients into a smooth dough, wrap tightly in plastic wrap and place in the refrigerator for one hour.
Roll out the shortcrust pastry on the floured surface to a thickness of three mm and six cm larger than the tart springform pan. Butter the give and dust it with flour. Pour in the dough and pull up and smooth around the edges. Prick the pastry base a few times with a fork. Place parchment paper on top and add the peas. Blind bake the dough in the heated oven on the ledge from the bottom for fifteen to twenty min at 180 degrees (gas 2-3, convection oven for 15 min at 170 degrees ).
Remove from the heat and allow the dough to cool a little. Remove the paper with the peas.
Heat the apple jelly, brush the bottom of the dough with it and let it set. Sprinkle the dough thickly with the almond kernels.
For the pudding, mix a little cold milk with the pudding powder until smooth. Fold in the remaining milk and the whipped cream. Season with 2/3 of the sugar and vanilla pulp. Cook the pudding, stirring throughout, according to package directions. Fold in the egg yolks. Allow the pudding to cool.
Whip the egg whites with the remaining sugar and salt until stiff and fold into the pudding mixture alternately with the cornstarch.
Peel, halve and core the apples. Melt the sugar in the saucepan until it is light caramel and mix with