Prepare some short crust pastry by blending the ingredients together without over-mixing them: form a ball from it and leave to rest covered in a cool place. After half an hour, use it to line a buttered mold of 9.6 inches diameter. Cover the dough in aluminum foil and bake in a preheated oven (400°F).

After 20 minutes, remove the foil and continue baking for another 5 minutes until the pastry has begun to color. In this way, a mold of short crust pastry is obtained, perfect for any kind of filling. At this point, peel and dice the apples.

Cook them with sugar over high heat without letting them dissolve until the pieces appear caramelized. Add some Cointreau and fill the short crust pastry mold with this mixture. Decorate to taste with candied violets and mint leaves.