Ingredients
8 large apples, cored, peeled and halved250g unsalted butter
400g sugar
400-500g puff pastry
Flour for dusting
Frangipane
375g soft butter
375g icing sugar370g ground almonds
37.5g flour
7 eggs
Method
Cut the puff pastry into discs that are the size you
desire, I usually use a coffee cup as an indicator for the disc size. Line a
flat baking tray with grease proof paper, and pace the disc onto the tray.
Place the tray into the fridge to let the puff pastry rest until you need it
again.
Pre-heat the oven to 180°c full fan (gas mark 6).
Meanwhile melt the butter and sugar in a pan and cook on
a low heat until they turn an amber colour and caramelise (if the heat is too
high the butter will spilt out of the sugar). Add the apples to the pan, continue
to simmer on a low heat for about 10 minutes until the apples are lightly
coloured.
Remove the apples and caramel from the heat, and with a
slotted spoon arrange the apples onto the puff pastry discs, but try not to get
too much liquid onto the puff pastry disc while doing this. You want to try and
create a ‘fan’ effect with the apples.
Prepare the frangipane but creaming together the butter
and sugar, and then adding all the other ingredients until it is combine. Press
a layer of frangipane on top of the apples
Bake for about 30-40 minutes until the pastry is golden
and cooked through and the frangipane starts turning a nice golden brown
colour.
Serve this with vanilla bean ice cream, maple syrup and
come apple puree.
Bon Appétit
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