Apple and Frangipane Slice with Cornish Clotted Cream
This Apple and Frangipane Slice with Cornish Clotted Cream from top chef Paul Ainsworth is a sweet treat of beauty! Perfect served with a cup of tea for afternoon tea!
Ingredients
Frangipane
- 150g whole eggs
- 150g ground almonds
- 150g caster sugar
- 150g unsalted butter room temperature or for extra flavour cook the butter until golden brown (buerre noisette) and leave to cool making sure you have 150g in weight for the recipe
- 1 pinch vanilla seeds
- 7g Amaretto
- Plain flour to hand
The slice
- 5 Pink lady or Braeburn apples peeled and de cored through the middle
- 350g puff pastry
- Frangipane as above
- 120g apricot jam
- 1 pinch vanilla seeds
- 2 egg yolks
- Plain flour for rolling pastry
- Icing sugar for dusting
- Cornish Clotted cream for serving
Method
Frangipane
- In your food mixer add the caster sugar and room temp butter and using the paddle attachment beat together until light and fluffy
- Slowly add the eggs, if the mix looks slightly unstable/split then add a little spoonful of plain flour to stabilise
- Add the ground almonds to the machine and slowly combine, then finish the mix by adding the vanilla seeds and Amaretto
- Place the mixture into a piping bag and allow to rest in the fridge for a few hours before using
The Slic
- Using a rolling pin and a little plain flour roll the puff pastry out into a large rectangle about 5mm thickness
- You will need to cut a rectangle out for the base of the slice roughly 11cm wide and 30cm long and two strips 1-2cm wide and 30cm long
- Place the large rectangle sheet of pastry onto a baking tray lined with baking paper and lightly brush both long edges with egg yolk then place each thin pastry strip on top of the yolk keeping the edges neat and in line, this will add an extra rise to the sides of the puff pastry slice and really help contain the apples
- Pipe and even round line of frangipane down the middle of the slice from one end to the other
- Take the peeled and cored apples and cut them in half from top to bottom, slice each half of apple very thinly width ways but keep the sliced apple together
- Place each sliced apple onto the pastry slice so the frangipane is running through the core of the apple starting at one end and placing the next sliced apple half against the last placed apple until the flan/slice is complete
- The apples should fill the whole slice but shouldn’t overhang the two thin edges of pastry you stuck onto the base
- Glaze the pastry edges with egg yolk and place into a pre heated oven 175c and bake for 20-25 minutes until the pastry is deep golden and cooked through
- Melt the jam with the vanilla seeds gently in a saucepan and as soon as the baked slice is removed from the oven glaze all over the apples and pastry with the jam and then leave to cool until warm
- Serve by cutting a slice and lightly dusting with icing sugar and then a big dollop of Cornish clotted cream and a big mug of Yorkshire tea!
Ingredients
Frangipane
- 150g whole eggs
- 150g ground almonds
- 150g caster sugar
- 150g unsalted butter room temperature or for extra flavour cook the butter until golden brown (buerre noisette) and leave to cool making sure you have 150g in weight for the recipe
- 1 pinch vanilla seeds
- 7g Amaretto
- Plain flour to hand
The slice
- 5 Pink lady or Braeburn apples peeled and de cored through the middle
- 350g puff pastry
- Frangipane as above
- 120g apricot jam
- 1 pinch vanilla seeds
- 2 egg yolks
- Plain flour for rolling pastry
- Icing sugar for dusting
- Cornish Clotted cream for serving
Method
Frangipane
- In your food mixer add the caster sugar and room temp butter and using the paddle attachment beat together until light and fluffy
- Slowly add the eggs, if the mix looks slightly unstable/split then add a little spoonful of plain flour to stabilise
- Add the ground almonds to the machine and slowly combine, then finish the mix by adding the vanilla seeds and Amaretto
- Place the mixture into a piping bag and allow to rest in the fridge for a few hours before using
The Slic
- Using a rolling pin and a little plain flour roll the puff pastry out into a large rectangle about 5mm thickness
- You will need to cut a rectangle out for the base of the slice roughly 11cm wide and 30cm long and two strips 1-2cm wide and 30cm long
- Place the large rectangle sheet of pastry onto a baking tray lined with baking paper and lightly brush both long edges with egg yolk then place each thin pastry strip on top of the yolk keeping the edges neat and in line, this will add an extra rise to the sides of the puff pastry slice and really help contain the apples
- Pipe and even round line of frangipane down the middle of the slice from one end to the other
- Take the peeled and cored apples and cut them in half from top to bottom, slice each half of apple very thinly width ways but keep the sliced apple together
- Place each sliced apple onto the pastry slice so the frangipane is running through the core of the apple starting at one end and placing the next sliced apple half against the last placed apple until the flan/slice is complete
- The apples should fill the whole slice but shouldn’t overhang the two thin edges of pastry you stuck onto the base
- Glaze the pastry edges with egg yolk and place into a pre heated oven 175c and bake for 20-25 minutes until the pastry is deep golden and cooked through
- Melt the jam with the vanilla seeds gently in a saucepan and as soon as the baked slice is removed from the oven glaze all over the apples and pastry with the jam and then leave to cool until warm
- Serve by cutting a slice and lightly dusting with icing sugar and then a big dollop of Cornish clotted cream and a big mug of Yorkshire tea!
