Apple, frangipane and apricot jam slice with Cornish clotted cream recipe | EUROtoday

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When my restaurant Paul Ainsworth at No6 first opened its doorways in 2005, we had been virtually unknown, and foot site visitors was scarce for months. To adapt and hold the enterprise afloat, we launched a menu that includes sandwiches, muffins and pastries. Nothing extravagant, simply easy fare geared toward survival. One of our staples throughout that point was these slices – primary puff pastry stuffed with apples, frangipane and apricot jam, served with a dollop of clotted cream. They had been as scrumptious then as they’re now. This recipe additionally shines with seasonal fruits equivalent to pears, peaches and nectarines.


Prep time: half-hour, plus 3 hours resting time

Cook time: 40 minutes




For the frangipane

  • 150g caster sugar
  • 150g unsalted butter, at room temperature
  • 150g eggs, crushed (about 3 medium eggs)
  • 1 tbsp plain flour
  • 150g floor almonds
  • pinch of vanilla seeds, scraped from ½ pod
  • 2 tsp amaretto liqueur

For the slices

  • 350g good-quality ready-rolled puff pastry
  • 2 egg yolks, crushed
  • 5 Pink Lady or Braeburn apples, peeled and cored by the centre
  • 120g apricot jam
  • icing sugar, for dusting
  • Cornish clotted cream, to serve


  1. First, make the frangipane. Put the caster sugar and butter into the bowl of a stand mixer fitted with a paddle attachment. Beat collectively till gentle and fluffy, then add the eggs, a little bit at a time. The combination will separate barely; to deliver it again collectively add the plain flour to stabilise it.
  2. Add the bottom almonds and slowly mix, then end by including the vanilla seeds and amaretto liqueur. Transfer the combination to a piping bag and place within the fridge to relaxation for a couple of hours earlier than utilizing.
  3. Preheat the oven to 195C/175C fan/gasoline mark 5½. Take the ready-rolled puff pastry and minimize out a big rectangle, roughly 30x11cm and 5mm thick, plus 2 extra strips of pastry 30cm lengthy and 1-2cm extensive.
  4. Place the big rectangle of pastry on a baking tray lined with baking parchment and calmly brush every lengthy edge with egg yolk. Lay the strips of pastry on prime of the yolk on either side, holding the perimeters neat and in line. This will add an additional rise to the edges of the puff pastry slice and actually assist to comprise the apples.
  5. Remove the frangipane from the fridge and pipe an excellent line of frangipane down the center of the pastry slice, from the highest to the underside.
  6. Cut the peeled and cored apples in half, from the highest to the underside. Place every half cut-side down, then slice the apple very thinly throughout the width, holding the apple slices collectively.
  7. Then, beginning at one finish of the pastry, place every sliced apple half on to the pastry slice so the frangipane runs by the cavity left by the core. Place the subsequent sliced apple half in opposition to the earlier one till the pastry is totally lined lengthways. The apples ought to fill the entire slice however shouldn’t overhang the 2 skinny edges of pastry that you simply caught to the bottom.
  8. Glaze the pastry edges with the crushed egg yolk, then bake for 30-35 minutes, till the pastry is a deep golden color and the apples are cooked by.
  9. Melt the apricot jam gently in a saucepan and, as quickly because the slice is faraway from the oven, glaze the apples and pastry with the jam. Leave to chill till simply heat. Serve by chopping a slice, calmly dusting it with icing sugar and including a giant dollop of Cornish clotted cream on prime.

Recipe from For the Love of Food by Paul Ainsworth (Pavilion Books, £26)