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Apple and Frangipane Slice with Cornish Clotted Cream

Apple and Frangipane Slice with Cornish Clotted  Cream
Preparation time:
30 minutes
Cooking time:
20-25 minutes

For the perfect autumnal treat, check out Paul's delicious apple and frangipane slice with Cornish clotted cream. 

  • Apple and Frangipane Slice with Cornish Clotted  Cream


    For the frangipane:
    • 150g whole eggs
    • 150g ground almonds
    • 150g caster sugar
    • 150g unsalted butter at room temperature
    • 1 pinch of vanilla seeds
    • 7g Amaretto
    • Plain flour to hand
    For the slice:
    • 5 Pink lady or Braeburn apples peeled and de-cored through the middle
    • 350g puff pastry
    • Frangipane as above
    • 120g apricot jam
    • 2 egg yolks
    • Plain flour for rolling pastry
    • Icing sugar for dusting
    • Cornish Clotted cream for serving
  • Method

    For the frangipane: 
    • In your Kenwood 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
    For the filling:
    • Using a rolling pin and a little plain flour, roll the puff pastry out into a large rectangle about 5mm in thickness. 
    • You'll 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 an 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 the apple very thinly widthwise 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 preheated oven 175c, and bake for 20-25 minutes until the pastry is deep golden and cooked through.
    • Melt the jam 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
    • Serve by cutting a slice and lightly dusting with icing sugar and then a big dollop of Cornish clotted cream

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