Twelfth Night pie with apple and salted butter caramel
Preparation time: 20 min
Cooking time: 35 min
- 2 sheets of puff pastry
- 4 apples
- 8 oz softened butter
- 8 oz sugar
- 8 oz almond powder
- 2 eggs
- 7 fl oz Calvados alcohol
- 2 tbsp salted butter caramel
- 1 charm (small china trinket traditionally inserted into Twelfth Night pies)
Preheat the oven to 365°F (180°C)
Mix the butter, sugar, eggs, almond powder and Calvados together in a bowl.
Peel and finely slice the apples using a Mandoline slicer.
Position the first sheet of puff pastry in the Demoul’vite tart mold and spread the almond cream over the pastry base.
Evenly position the slices of apple and add the charm.
Evenly distribute the salted butter caramel over the slices of apple then cover with the second layer of puff pastry and pinch the edges of the pie together to close.
Brush with egg yolk to glaze, and bake in the oven for 35 minutes.
Tip: Twelfth Night pies traditionally contain almond cream, as is the case in this recipe, but you can also turn this cream into frangipane by adding custard to it.