AS SEEN ON THE
AS SEEN ON THE
Big Kitchen
CHEF’ S TABLE
James Martin
Apple & honey jalousie
SERVES 8
Ingredients
• 1 x 300g ready-rolled puff pastry sheet
• 4 tbsp Bramley apple sauce
• demerara sugar, for sprinkling
FOR THE FRANGIPANE
• 125g butter, softened, plus extra for the baking sheet
• 125g caster sugar
• 125g ground almonds
• 50g plain flour
• 1 tbsp runny honey
• 2 eggs, plus 1 egg yolk for brushing
FOR THE CUSTARD
• 600ml milk
• 1 tsp vanilla bean paste
• 75g caster sugar
• 8 egg yolks
This French puff pastry tart comes filled with homemade frangipane and apple sauce. Serve with hot, homemade custard.
1 For the frangipane, cream the butter and sugar in a large bowl until pale and fluffy. Add the almonds, flour, honey and eggs, then mix until smooth. Set aside.
2 Heat the oven to 160C or 140C fan or gas 3. Butter a baking sheet and set aside. Roll the pastry out on a lightly floured surface and cut into two rectangles, one slightly larger than the other. Prick the smaller rectangle( the base) all over with a fork.
3 Spread the apple sauce over the base, leaving a 1cm border. Spoon the frangipane evenly over the apple layer. Brush the border with egg yolk.
4 Fold the larger pastry sheet in half lengthways and cut slits along the folded edge, leaving a border intact. Unfold and place over the frangipane and apple layer. Brush with egg yolk and sprinkle with demerara sugar. Bake for 30 minutes until golden and puffed.
5 For the custard, put the milk in a saucepan with the vanilla and half the sugar. Warm gently through.
6 6. In a large bowl, whisk the egg yolks with the remaining sugar. Pour the milk mixture over the yolk mix and whisk together in the pan until thickened. Serve with slices of the jalousie.
34 goodfoodshow. com