Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, whisk together the eggs, vanilla sugar, and 5 tablespoons of sugar until well combined.
   • Add the oil and melted butter, mixing until smooth.
   • Sift in the flour and baking powder, and mix until a dough forms.
   • Place a small portion of the dough in the freezer for about 20 minutes.
2. Preheat the Oven:
   • Preheat your oven to 180°C (350°F).
   • Grease and flour a 24 cm (9.5-inch) diameter tart mold.
3. Prepare the Filling:
   • In a saucepan, combine the apple slices and lemon juice. Cook over medium heat for about 3 minutes, until the apples start to soften. Remove from heat and set aside.
   • In another saucepan, heat the milk over medium heat.
   • Add 3 tablespoons of sugar and the Patsier cream powder to the milk, stirring constantly until the mixture thickens to a creamy consistency. Remove from heat and let cool slightly.
4. Assemble the Tart:
   • Press the main portion of the dough into the prepared tart mold, spreading it evenly across the bottom and up the sides.
   • Pour the cooled cream mixture over the dough.
   • Arrange the cooked apple slices evenly over the cream.
   • Remove the small portion of dough from the freezer and grate it over the top of the apples.
5. Bake:
   • Sprinkle the almond or peanut flakes over the top of the tart.
   • Bake in the preheated oven for 40-45 minutes, until the crust is golden brown and the almonds are toasted.
6. Cool and Serve:
   • Let the tart cool in the mold for about 10 minutes.
   • Remove from the mold and transfer to a wire rack to cool completely.
   • Dust with powdered sugar before serving.

Serving Suggestions:

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