Friday, 14 October 2011
It’s Apple day!
Pommes en pate
It’s Apple day every year on 21 October! Apparently, celebrating Apple day is a relatively new custom which began in 1990 in Covent Garden, London. You can make whatever dish you like as long as you use apples.
Grandma's favourite apple recipes were Apple Pie and Apple Crumble but this time I’m making one of my favourite French recipes called Pommes en Pate. It's a recipe from Normandy and uses ground almonds and a splash of Calvados to bring out the taste of the apples. Grandma loved this one too.
I use Grandma’s recipe for Shortcrust Pastry and Bramley cooking apples as I prefer the sharper and more definite flavour rather than sweeter ones. You may find that if the apples are large then you’ll want to have a half or even a quarter of the dish as it is very filling!
4 apples (peeled and cored)
3 oz or 75g ground almonds
2 oz or 50g brown sugar (I usually omit the sugar)
1 tsp cinnamon
1oz or 25g butter
2 tbsps Calvados (Optional)
Beaten egg (I brush the pastry to ensure a golden crust)
Peel and core the apples
Place each one in the centre of a 8 inch (20 cms) round of pastry. Mix together the ground almonds, sugar (if used) and cinnamon. Fill the hole of each apple with the ground almond mixture, add a splash of Calvados and place a small knob of butter at the top of the hollowed core.
Wrap the pastry around the apple to cover completely. Cover the join at the top with a leaf shape cut out of spare pastry. Brush the pastry with beaten egg. Place on a baking tray and bake in a pre heated oven at 180C, Mark 4, 350F for 30 minutes. A larger apple may require longer cooking time to make sure it is soft. Serve with ice cream, crème fraiche or custard (crème anglaise!)