APPLE &

1.5 sheets flakey puff pastry

4 apples

1 lemon, halved

1/2 c sugar

Vanilla

120gm butter, super soft

200gm sugar

3 eggs

200gm almond flour

bring a pot with 4 litres of water to boil. add lemon halves and squeeze juice into water. add a dash of vanilla and 1/2 c sugar. bring to a gentle boil.

peel and slice apples into wedges. add to boiling water. cook for 18 minutes. remove and place in a sieve to drip dry. return the water to the heat to reduce by 3/4.

preheat oven to 175 degrees.

butter tart tin. if using the pastry that was left to die in the back of the freezer, don’t bunch up but fold onto each other to keep the layers in tact. add a little butter if the pastry is dry and cracking. roll pastry to fit tart tin and carefully place. trim edges. set aside in fridge.

to make frangipane beat soft butter and sugar. add a dash of vanilla and then the eggs beating after adding each one. add the almond flour and mix to combine.

spoon frangipane into tart tin and spread thin. add apples. sprinkle over a little extra sugar or even flaked almonds.

bake for 40 minutes or until golden.

allow to settle in the tin for at least 15 minutes before removing.

if you have apples remaining, pop them into a sterilised jar and pour over the remaining poaching liquid, which you have now reduced, over the apples. pour right over the edge of the jar and seal. wash the jar and keep in a cool dark place until you need them.