Pommes en pate
Here's one of my favourite French
recipes, Pommes en Pate from Normandy. It has ground almonds and a splash of
Calvados to bring out the taste of the apples.
I use Grandma’s recipe for Shortcrust Pastry and Bramley cooking apples as I prefer their sharper flavour. If the apples are large then you’ll want to serve a half or even a quarter of the dish as it is very filling!
What
you need
4
apples (peeled and cored)
3
oz/75g ground almonds
2
oz/50g brown sugar
1
tsp cinnamon
1oz/25g
butter
2
tbsps Calvados (Optional)
Shortcrust
pastry
Beaten egg
How
to bake
Peel
and core the apples
Place each one in the centre of a 8
inch/20 cm 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!).
Delicieux!
No comments:
Post a comment
Note: only a member of this blog may post a comment.