Recipe details

Denise says:

Delicious and easy to make are what you want to know when you need to make home made ‘family’ desserts for Yom Tov or Shabbats. Made with puff pastry this will please those who find making pastry a faff! Made parev so useful after any meal.
  • Serves 8 people

Ingredients:

  • 300g fresh puff pastry – ( Don’t use the ready rolled as it is too thin)
  • 25g salted margarine
  • 25g icing sugar
  • 75g ground almonds
  • 25g plain flour
  • 1 egg yolk
  • 3-4 eating apples – Granny Smiths/ Pink Lady – peeled, cored and quartered
  • Caramel Sauce
  • 100g soft brown
  • 50g salted margarine
  • 100ml soya cream
  • 1 teaspoon vanilla extract
  • Sea salt flakes
  • Topping: 2 apples – sliced in circles – skin on

Method

  1. Preheat the oven to 200C/Gas mark 6.
  2. Roll out the pastry to ½ cm thickness, cut out a circle measuring 26cm.
  3.  Transfer to a tray lined with baking parchment paper and using a fork, prick the pastry dough.
  4. Chill in the fridge for 10 minutes.
  5. To make the caramel sauce, put the sugar and margarine in a pan and heat gently until the sugar has dissolved. Stir in the cream, increase the heat and simmer for 2minutes stirring all the time.
  6. Take off the heat, add the vanilla extract and a big pinch of salt.
  7. To make the frangipane, beat the margarine, then add the icing sugar, almonds and flour. Add the egg yolk and mix together.
  8. Spread the frangipane over the pastry going right to the edges, then return to the fridge.
  9. Slice the apples as finely as possible. Arrange the apple slices on top of the frangipane so they overlap and fan out from the centre of the pie, completely covering the pastry.
  10. Cover the apples with baking parchment paper and put another baking tray on top to keep the apples flat while cooking.
  11. Bake for 15 minutes, then remove the top tray and baking parchment paper and cook for another 30 minutes or until the pastry is crisp underneath.
  12. Take out and brush with the caramel sauce to cover the surface in a thin layer. Return to the oven for a final 5 minutes.
  13. Leave to cool before serving with the rest of the sauce.
  14. Finish with a topping of sliced apples.
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