Twelfth Night pie with apple and salted butter caramel
- 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)
1 Mix the butter, sugar, eggs, almond powder and Calvados together in a bowl.
2 Peel and finely slice the apples using a Mandoline slicer.
3 Position the first sheet of puff pastry in the Demoul’vite tart mold and spread the almond cream over the pastry base.
4 Evenly position the slices of apple and add the charm.
5 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.
6 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.