Apple Almond Squares
A crisp sweet pastry base covered in a layer of almond frangipane and sliced apples.
Ingredients
- 1 block sweet pastry, recipe here (https://pinkhairedpastrychef.com/sweetpastry/) or shop bought
- 100 grams butter room temperature
- 100 grams caster sugar
- 100 grams ground almonds
- 2 whole eggs
- 1 tsp almond essence
- 12 grams flour
- 3 red apples (Braeburn or Pink Lady are ideal)
- 20 grams flaked almonds
Instructions
- Preheat the oven to 170c° or 160°c for fan assisted.
- Roll out the block of pastry into a large rectangle with a thickness of around 2-5mm. to fit a 31cm x 21cm baking tray (12 x 8 inches).
- To make the almond frangipane filling, beat together the butter, sugar and ground almonds until light and the sugar has dissolved.
- Add in eggs one by one and beat well again.
- Add in the flour and almond essences and mix again until no lumps remain.
- Spread this almond frangipane directly on to the raw pastry, leaving a 5cm (2inch) gap around the edges.
- Slice your apples thinly and fan out on top of the frangipane. I portioned mine off so easier cutting but you can absolutely cover all of it in apples.
- Fold over the edges of the pastry in on itself and egg wash the edges.
- Scatter flaked almonds on top of the pastry and over the middle.
- Bake for 20-30 minutes, checking after 15 minutes to rotate. Allow to cool for easier slicing.