July 29, 2017
- FOR FRANGIPANE
- FOR CRUST
- FOR FILLING
- Serving Size: 1 (276.4 g)
- Calories 694.3
- Total Fat - 40.9 g
- Saturated Fat - 11.8 g
- Cholesterol - 50 mg
- Sodium - 204.2 mg
- Total Carbohydrate - 76.1 g
- Dietary Fiber - 4.1 g
- Sugars - 35.3 g
- Protein - 9 g
- Calcium - 55.5 mg
- Iron - 2.5 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.4 mg
TO MAKE THE FRANGIPANE
Cream the sugar and butter till smooth.
Beat in the egg and vanilla extract until smooth.
Add the almond meal and flour and beat until it forms a smooth paste.
Transfer to a small bowl, cover and refrigerate.
FOR THE PUFF PASTRY
Thaw as per manufacturer's instructions and then, on a lightly floured piece of parchment paper, roll the pastry into a 16 inch oval shape that is about 1/8 inch thick.
Prick the pastry all over with the tines of a fork and then transfer the pastry (along with the parchment paper) to a large baking sheet.
Cover with plastic wrap and freeze until firm, about 15 - 20 minutes.
Then, with a spatula or large knife, spread a thin layer of frangipane over the chilled crust, leaving about a 1/2 inch border.
Cover and again freeze for about 15 more minutes.
Preheat oven to 400 degrees F
Place apples in a large bowl and toss with the sugar and ground cinnamon.
Remove the puff pastry from the freezer and lay the sugar coated apple slices on top of the frangipane, overlapping the slices.
Bake for about 15 - 25 minutes or until the apples are slightly browned and tender and the puff pastry is golden brown.
Remove from oven and place on a wire rack.
Preheat the oven broiler and move the rack to the top shelf of the oven.
Lightly dust the tops of the apples with icing sugar and place under the broiler until the tips of the apples start to caramelize.
Serve warm or cold with softly whipped cream or vanilla ice cream.
Tips & Variations
No special items needed.