dessert · Cooking course

Serves 6

Ingredients

• Puff pastry — 250 g
• Apples — 2 pcs
• Sugar — to taste
• Butter — to taste

Almond cream

• Butter — 60 g
• Egg — 1 pc
• Sugar — 60 g
• Ром — 30 g
• Almond flour — 60 g

Instructions

1. In a blender combine butter and sugar; whip.
2. Add the egg. Whip to a creamy texture.
3. Add almond flour and rum. Whip.
4. In a small pan melt 1 tbsp of ghee. Brush a springform pan with it.
5. Roll the puff pastry to the size of the pan. Trim corners so it fits the pan; lay it in.
6. Press the dough into the edge of the pan. Dock with a fork all over. Chill.
7. Prep the apples. Core with a corer, slice strictly into thin, even wedges. Mandoline is best.
8. Take the pan out. Spread the almond cream on the pastry.
9. Lay the apple wedges in a circle, overlapping so the corer holes are hidden. Outer ring first, then inner.
10. Brush the apple layer with melted butter. Brush the pastry edges too.
11. Sprinkle lightly with sugar.
12. Chill in the fridge.
13. Bake at 180 °C.
14. When done, take out, release the pan, and rest at least 20 minutes so the cream sets.
15. Cut and serve.