Delicious for autumn: apple pie with frangipane

Nice and easy apple pie

My teenagers only eat intact fruit. Bananas are already abandoned at the first brown spot (although one of them immediately goes into banana bread mode), bunches of grapes with even a pathetic one in them are suspect, and apples in the fruit bowl with even the slightest tendency to wrinkle are suspect and are flatly rejected. But not by me!

Cake, handy for leftovers and leftovers

Leftovers and leftovers are perfect for pies and cakes! And since living in Brussels, I've become a fan of frangipane, a wonderfully creamy almond filling. I was initially a bit intimidated by this delicious and wonderfully soft version of almond paste, but thanks to a super-simple recipe from Rutger Bakt, I've now embraced it and I'm baking tarts with a frangipane layer to death. Even with those pitiful apples from the fruit bowl and the apples that kept falling in the German orchard. But an extra layer of almond flavor makes everything feel a little more generous, so to speak.

Groceries

• Ready-made puff pastry (a circle on a roll, nice and easy!)
• 3 apples
• 100 grams of almond flour (Tiets' tip: Lidl)
• 80 grams of soft butter
• 100 grams of sugar
• 30 grams of flour
• 2 eggs
• zest and juice of half a lemon
• a little salt
• scoop of sugar
• pinch of cinnamon

What are you going to do?

- Preheat the oven to 175 degrees
Line the pan with baking parchment (it saves a lot of scrubbing afterward and makes it easier to lift the cake out of the pan). Dampen the baking parchment under running water and crumple it into a ball; it's much easier to place it back in the pan afterward.
- Cover the entire base and edge with puff pastry
Blind bake the puff pastry for about 10 minutes. Prick the base and place a circle of baking paper on top. Weigh it down with some split peas or baking peas.
Thinly slice the apples and place them in a bowl. Sprinkle with the juice of half a lemon and sprinkle with a spoonful of sugar and a generous pinch of cinnamon. Toss gently to ensure the slices remain as intact as possible.
- Make the frangipane by mixing almond flour, soft butter, sugar, flour, eggs and lemon zest.
- After about ten minutes, remove the crust from the oven. Let it cool for about five minutes.
- Spread the frangipane over the base
- Divide the apple slices over the frangipane. You can insert them very nicely and create a pattern.
The tart will be ready in about 40 minutes. Insert a skewer into the center. If it comes out clean, it's ready.
 
Extras
- For a lovely shiny crust: brush with beaten egg (if you beat the two eggs separately before adding them to the frangipane mixture, you'll use a little bit of it for the crust - that saves an egg ;-)
For a shiny finish, spread the cake with some warmed apricot jam or quince jelly afterward. Note that this will also make it sweeter.

Would you also like to bake a cake in such a cheerful shape?
They come in many cool colors. Gresnovo cake pan Ø 27 cm: €25.00