Mix 200 grams of flour, 50 gr cocoa and 30g of powdered sugar, add 125g cold butter, chopped into small pieces (about 3x3 cm). Grind it up between your fingers into crumbs.

Gradually adding warm water (40 ml), and knead homogeneous dough. Wrap it in clingfilm and put into the refrigerator for 30 minutes.

I had already prepared almond paste, but you can make yourself here's the recipe - http://www.povarenok .ru/recipes/show/517 74/. Form grease with oil, roll the dough into a circle and covered them with the bottom, forming a small rim. If almond paste, store-bought or from the fridge, it needs to roll out the diameter of the mold and put on the bottom if cooked and soft, immediately spread evenly over the bottom with a spoon.

Apples, peel and seeds, cut into thin slices. Firmly put them on the base from the top to lubricate syrup (I have strawberry) with a brush. The syrup can be cooked on their own. Of the 75 ml water, 75 g sugar and a pinch of vanilla. Just put everything in a saucepan over medium heat and cook until the sugar is dissolved.

Bake tart in preheated oven at 180*C for 15-20 minutes. The hot dough is very soft, I do not recommend to remove the cake until it is completely cool.