- 25g plain flour, plus extra for dusting
- 375g block frozen puff pastry, thawed
- 2 eggs, plus 1 extra yolk
- 150g unsalted butter
- 200g caster sugar
- 1 teaspoon vanilla extract
- zest and juice of 1 lemon
- 1 1/2 tablespoons plain flour
- 125g almond meal
- 4 golden delicious apples, peeled
- 1 teaspoon ground cinnamon
- 2 tablespoons flaked almonds
- Icing sugar, to dust
Lightly dust a workbench with flour and roll pastry out to a 25cm x 30cm rectangle. Place on a baking sheet lined with baking paper and prick the centre of the base with a fork. Refrigerate for 30 minutes.
Preheat oven to 190°C. Bake pastry for 15 minutes until golden. Remove from oven and press down gently on the pastry to expel any air. Lightly beat the extra egg yolk and brush over top.
Place 125g of the butter and 125g of the caster sugar in a food processor with the vanilla and lemon rind. Process to combine, then add the eggs one at a time, followed by the flour and almond meal, then process until smooth.
Spread the mixture over the pastry base, leaving a 1cm border.
Thinly slice apples and toss in lemon juice. Place apple slices, overlapping, on top of almond mixture, then chop remaining butter and dot over apple.
In a small bowl, mix together remaining sugar and the cinnamon, then sprinkle over the apples. Return to the oven for 15 minutes, remove and sprinkle with almonds, then return to the oven for a further 15 minutes.
Allow to cool slightly. Dust with icing sugar before serving.