Advent tart

200 g white flour
150 g butter
50 g sugar
1 egg yolk
Filling:
75 g butter
75 g sugar
2 tbsp white flour
3 tbsp cream
75 g finely chopped almonds
Decoration:
50 g chopped almonds
50 g split glace cherry

1. Make the shortcrust pastry of flour, butter, sugar and egg yolk. Leave to rest for one hour.
2. Melt the butter and add the sugar, flour and cream. Remove from the heat and add almonds, raisins and apple.
3. Roll out 2/3 of the pastry and place evenly in a pie tin and add the filling. Roll out the remaining pastry and cut into strips. Place the strips over the filling in a chequered pattern.
4. Brush with egg white and bake at 175 C (350 F) for 20 minutes. Decorate with almonds and halved glace cherry.