- 1 pkt Careme Vanilla Bean Short Crust pastry (thawed to manufacturers specifications)
- 3 large fresh apples, peeled and cored
- 1 tblspn cinnamon
- 1/2 cup castor sugar
- 45 gm melted butter
- 2 egg yolks, whisked with a small dash of milk
- 70 gm bleached almond meal
- 60 gm icing sugar
- 2 egg whites
- 1 tspn almond essence
- 1 tblspn corn syrup
Pre heat oven to 190C
Mix the almond meal, icing sugar, almond essence and corn syrup in a bowl. Add the egg whites to the mix (reserve the egg yolk for another step) and mix well forming a marzipan style paste.
Cut the apples in half and slice finely and place in a bowl. Add cinnamon, melted butter and half the sugar. Mix well without breaking the apples.
Line a large flat baking tray with greaseproof paper. Unfold the pastry and cut off the end to make a large square and layout on the paper. (refreeze the off cut to use later).
Leaving approx 5cm of pastry at the sides, create a circle of the marzipan in the middle of the pastry approx 1cm thick. Layer the apple slices on top of the marzipan creating a circle of sliced apples. Fill in the centre circle with more apples.
Gently fold the outside edges of the pastry up and over the apples using your hands to mould the pastry to the apples. Fold back the corner parts of the pastry square onto itself
Using a pastry brush, brush the outside edges of the pastry with an egg wash made of the two saved egg yolks and a small dash of milk whisked together. Sprinkle the pastry with the remaining sugar.
Bake in the centre of the over for approximately 40 – 45 mins until the pastry is golden brown and the apples cooked through.
Serve with salted caramel sauce and fresh egg custard.
By: Chrissy Rob