| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Simply, Baking |
1 |
servings |
INGREDIENTS
| 4 |
|
Golden delicious apples; peeled, halved, and |
|
|
; cored |
| 3 |
tb |
Lemon juice |
| 5 |
tb |
Calvados; (apple brandy) |
| 2 |
tb |
Caster sugar |
| 150 |
ml |
Double cream; (1/4 pint) |
| 225 |
g |
Flour; (8oz) |
| 1 |
pn |
Salt |
| 75 |
g |
Ground almonds; (3oz) |
| 75 |
g |
Caster sugar; (3oz) |
| 2 |
|
Egg yolks |
| 175 |
g |
Unsalted butter; softened (6oz) |
| 130 |
ml |
Whipping cream; (4 1/2fl oz) |
INSTRUCTIONS
FOR THE ALMOND PASTRY
Preheat the oven to 180°C/350°F/gas mark 4.
Place the apple havles in a shallow oven-proof dish, and sprinkle with
lemon juice to stop them going brown. Pour 3 tbsp of the Calvados
over the top, cover with foil and bake for 15-20 minutes until soft
but still firm. Leave to cool.
To make the pastry, sift the flour and salt on to a work surface.
Sprinkle with ground almonds and make a well in the centre. Gradually
incorporate the sugar and egg yolks, then the butter. Knead lightly,
wrap and chill in the fridge for 30 minutes.
Roll out half the pastry and line a 23cm (9 inch) flan tin. Arrange
the drained apples (save the liquid) in the tin. Roll out the
remaining pastry, cut a 5cm (2 inch) circle from the middle and cover
the apples. Brush with water and sprinkle with sugar.
Bake at 200°C/400°F/gas mark 6 for 25-30 minutes or until the pastry
is pale gold. Whip the cream until thick and beat in the cooking
liquid with the rest of the Calvados. Spoon into the middle of the
pie while hot.
Converted by MC_Buster.
Per serving: 3459 Calories (kcal); 238g Total Fat; (63% calories from
fat); 54g Protein; 253g Carbohydrate; 988mg Cholesterol; 251mg Sodium
Food Exchanges: 12 Grain(Starch); 3 Lean Meat; 0 Vegetable; 4 Fruit;
45 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Find God and you find everything”