Warm Apple Almond Pastry Food

APPLE & ALMOND CRUMBLE PIE

Steps:

• First, make the crumble. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl, then rub in the butter with your fingers until the mix resembles breadcrumbs. Stir in the flaked almonds and chill until needed. Can be prepared up to two days ahead and chilled.
• Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Peel, core quarter and slice the apples, then tip into a bowl with the sugar, mixed spice and flour. Toss well and set aside. Roll the pastry out on a lightly floured surface until it's large enough to line a 20-22cm pie dish. Line the dish with the pastry, then trim and crimp the edge. Alternatively, re-roll the pastry trimmings into an 80cm-long strip, then cut into three thin, long strips, and arrange into a 1cm-wide plait. Arrange the plait around the edge of the dish, and brush with some beaten egg.
• Spoon the apples into the base, then scatter over the crumble. Bake on the hot tray for 35-40 mins until the topping is toasted and the pastry is deep golden. Leave to stand for 10 mins, then serve warm with cream, custard or ice cream.

WARM APPLE-ALMOND PASTRY

Steps:

• Preheat oven to 400 degrees F.
• Thaw pastry sheets at room temperature about 1 hour before using it, or microwave it at 20% power for 3-4 mintues, thawed but still cold for easier handling.
• Grate 3/4 cup of the almonds.
• Make the almond mixture by combing, in a bowl, the grated almonds, sugar, flour, whole egg and the 1 egg yolk, and almond extract. Mix well and set aside.
• Prepare the apples by cutting them in half lengthwise, and removing the stems, and seeds, then slice the apple halves crosswise, to 1/4" thick. Set aside.
• Unfold one pastry sheet onto a baking pan large enough to accomodate the rolled out pastry, (a pizza pan might be best,) spreading out to 10 1/2" square.
• Spreak the almond mixture evenly over the pasty to within 1" of the edge.
• Arrange apple slices, creating them into an overlapping pattern, over the filling.
• Cut remaining pasty sheet into 9 - 1" strips.
• Moisten outer edges of spread dough with water. Arrange five strips diagonally over apples, twisting the strips, then press edges into moisted dough to seal.
• Trim excess.
• Arrange the fmaining dough strips around the edge of pasty, to creat a nice even border.
• Bake for 30 - 35 minutes, pastry should be golden brown. Cool for 10 minutes.
• Spread the warmed jam over the pastry. Brown the remaining almonds in microwave, by cooking them on high for 5 - 7 minutes. Stirr every 30 seconds. Chop the almonds.
• Sprinkle the almonds over the pastry. Then sprinkle with powdered sugar, if you want to. Cut it into squares, then top with ice cream and/or whipped topping. Serve it warm.

ALMOND & APPLE TART

Steps:

• First, make the pastry. Using a free-standing mixer fitted with a beater attachment (or an electric hand whisk and large bowl), mix the butter and sugar until smooth and pale. Reduce the speed, slowly add the flour, then just before it's fully combined, add the egg yolk and mix briefly until smooth (if the pastry is dry add 1 tsp cold water). Remove the pastry from the bowl, wrap in cling film and chill in the fridge overnight, or for at least 1 hr.
• For the frangipane, cream the butter and icing sugar in a freestanding mixer or with an electric hand whisk until light and fluffy. Mix in the eggs one at a time, then fold in the almonds and calvados and beat for 3 mins more. Chill until needed.
• Heat oven to 170C/150C fan/gas 3. Roll out the pastry on a well-floured surface to the thickness of a £1 coin. Gently press the pastry into either a 23cm tart ring on a baking sheet or a 23cm fluted tart tin (the pastry may crack - patch up any holes with leftover pastry). Trim the edges neatly, then chill in the fridge for 20 mins.
• Stand the tart tin (if using) on a baking sheet, then spoon in the frangipane and smooth with the back of the spoon, leaving a 0.5cm gap at the top. Peel and core the apples, then cut into 4mm slices using a mandolin or knife across the width of the apple so there's a hole in the middle of each slice. Arrange the apples on top of the frangipane. Sieve a good layer of icing sugar on top, then bake for 1 hr-1 hr 15 mins or until the apples are caramelised and the frangipane is cooked (use a skewer to check). Leave to cool for 30 mins before serving.
• Next make the Chantilly. Whip the double cream and icing sugar to soft peaks, then add the Calvados and vanilla seeds, and whisk again until the mixture holds its shape. Chill in the fridge until you are ready to serve with the tart.

ALMOND PASTRY PUFFS

Steps:

• In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12x3-in. rectangle., In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over rectangles. Bake at 400° until topping is lightly browned, 18-20 minutes. Cool for 5 minutes before removing from pan to wire racks., For frosting, in a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.