1 block of sweet short crust pastry.
125g ground almonds
125g unsalted butter
100g caster sugar
1 Egg +1 egg yolk
1 tbsp Kirsch or brandy
2 tbsp Plain flour
1 lb Sliced Apples
150 g Apricot jam
2 tbsp Kirsch or brandy
Icing sugar for dusting
Pre-heat oven 200C, 400F and Gas mark 6
Roll out pastry and line one pastry flan case.
Prick the base of the pastry with a fork and then place in the refridgerator to rest.
To make the frangipane first place butter and sugar in a bowl and with whisk beat until the mixture becomes fluffy.
Gradually add egg and then add Kirsch.
Add flour and ground almonds and mix well.
Peel and slice apples
Spread frangipane mixture over the base of the cooled pastry flan case.
Then add sliced apple pressing the slices slightly into the frangipane mixture.
Place in oven and cook for 12-15 minutes then reduced oven temperature to 180C, 350F or Gas mark 4 and cook for another 25 -30 minutes.
Make glaze with apricot jam and kirsch spread across flan surface with a pastry brush.
Finally add a fine dusting of icing sugar.
|The finished item|