- 250 GRAM
PUFF PASTRY
- 1 CUP MILK
- 3/4 CUP
CREAM,
whipped with
- 4 TBSP SUGAR
- 3 TBSP CUSTARD POWDER
- 2 EGG YOLKS
- 200 GRAM SUMMER FRUIT
(strawberries, cherries, red berries, blackberries etc)
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- 3 APPLES, peeled and cores
taken out
- 275 GRAM SELF RAISING FLOUR
- 175 GRAM BUTTER
- 150 GRAM SUGAR
- 3 EGGS
- 1/4 CUP MILK
- 50 GRAM
ALMOND PASTE
- 50 GRAM ALMONDS, chopped
- 1 TBSP CINNAMON
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Roll out the puff pastry an cut
into 8 rectangles. Brush one egg yolk over four of the rectangles. Bake all in
the oven for 15 minutes at 180 degrees Celsius. Cool down. Dissolve the
custard powder and the remaining egg yolk in some milk. Heat the rest of the
milk and dissolve the custard mixture in it. Heat until the mixture thickens
but don't cook. Allow the mixture to cool down, stir in the cream. Put the 4
pastry rectangles without egg yolk on a plate, spoon half of the custard on
top, distribute the summer fruit over the custard, and spoon the rest of the
custard over the fruit. Cover with the remaining pastry rectangles.
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Put together 125
gram soft butter, 100 gram sugar, 3 eggs, 200 gram flour, and the milk and beat with an
electric mixer for 5 minutes. Pour the batter into a round oven dish.
Sprinkle the cinnamon on the batter. Slice the apples and put on top. Mix
the rest of the flour, the remaining butter and sugar, the almond paste and
the almonds and make a crumbly mass with your fingers. Distribute the crumbs
over the apples. Bake 50 minutes at 165 degrees Celsius.
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