Apples and Almonds in Flaky Pastry (Périgord)

Pompe aux pommes du Périgord

Mum and I made this on 28 July 2024.

My Review

My review

Mum's Review

Nice - the suagr mixture that leaked out was like chewy toffee - Dennis liked that. I put oven on fan bake for 10 mins at end and watched that it didn't burn. I didn't weigh the pastry - just used what I had - and winged it. Sounds like I got lucky this time as I'm usually not good with pastry. It will still taste great though! I used Pam's flaky pastry :O ... the pastry in the middle of mine is not crisp but doesn't taste raw. I think he said to use too much apple - maybe they only grew small ones back then.

The Recipe

⚜ 2 cooking apples, peeled, cored and finely sliced

⚜ 8 oz (250g) almond slivers

⚜ 7 oz (200g) sugar

⚜ 3 fl oz (75ml) oil

⚜ Pinch of salt

⚜ 1 egg, beaten

⚜ 12 oz (350g) puff pastry made with butter

The Method

Save 1 tablespoon of the almonds and 1 of the sugar before mixing all the other filling ingredients carefully together.

Roll out the pastry and cut into four equal-sized rectangles. Spread the apple and almond mixture evenly over the first three pieces. Now stack one on top of the other. Place the fourth piece on top and sprinkle with the reserved almonds and sugar. Squeeze all the edges together a bit and bake in the oven at gas mark 5, 375°F (190°C), for 20 to 30 minutes.