A family sized, sharing pudding made with homemade rough puff pastry, frangipane, and sweet apple compote, served with an almond liqueur custard . All far more complicated than it sounds, this is essentially a glorified apple pie!
You know how sometimes the best things are borne from accidents? Yeah, well this was one of them – an accident I’m absolutely thrilled happened and worked! So, what was this accident, I hear you ask? I happened to have a good portion of un-used frangipane in the fridge (as you do!), and had a bit of a craving for autumnal flavours. Combined with wanting to see if I could master rough puff pastry dairy free, this dessert began to take shape.
If you don’t fancy going the whole hog and making rough puff, you could easily substitute this for shop bought puff pastry – make the rough puff if you have the time, as I promise it’s so rewarding seeing all the layers of flakey pastry once cooked and knowing you did that! – but I’ll admit cheating with shop bought does help this dessert come together a lot faster.
The pastry shell looks a little fancy – you could even call it free form! – but is stupidly easy. Just don’t tell your impressed guests! You simply pile the fillings into the centre of a large circle of pastry, and pull in the corners and pinch them together. Wash on a bit of egg glaze, sprinkle with sugar, and voila; perfection.
The fillings themselves are even more special (and simple) than the pastry. Frangipane is one of the simplest fillings you could ever make (chuck in a bowl and mix kinda simple), and gives any pudding a sweet, intense, almond-y flavour. Hidden under the apple compote, it’s the perfect complimentary companion to the other flavours.
You could serve this with any accompaniment you like, but this Amaretto & Honey Custard is just perfect.
Serves 8 – 10. Takes 1 hr 30 if making the pastry from scratch. Takes 45 minutes if using shop bought puff pastry.
- Rough Puff Pastry (can be replaced with shop bought puff pastry):
- 225g plain flour
- pinch of salt
- 50g dairy free butter
- 130g (I used Stork Biscuit and Pastry Butter)
- 150ml cold water
- Squeeze of lemon juice
- 1 egg (for glazing)
- Gallette Filling:
- 3 Bramley Apples
- 1 tbsp lemon juice
- 1 tbsp dairy free butter
- 1 tbsp water
- 1 tbsp dark brown sugar
- 1/2 tsp ground cinnamon
- Demerara sugar, for sprinkling
- Handful of flaked almonds, optional
- Frangipane Filling:
- 100g dairy free butter
- 100g golden caster sugar
- 100g ground almonds
- 1 heaped tbsp plain flour
- 2 eggs
- Make the rough puff pastry: In a large bowl, mix the flour and salt. Cut the fat (which should be cold and firm) into 2cm cubes. Stir the butters into the flour without breaking up the pieces, and then add enough water and lemon juice to make a fairly stiff dough.
- On a lightly floured surface, roll the dough into a rectangle 3 times as long as it is wide. Then fold the bottom third up, and the top third down. Pinch the edges together, wrap in clingfilm, and refrigerate for 15 minutes.
- Repeat the rolling and folding process another 3 times, refrigerating in between, and resting for a minimum of 30 minutes after the last folding.
- Make the apple filling: Peel, quarter and core the 3 apples. Roughly chop into 1 cm cubes.
- Add half the apples to a pot, with the lemon juice, butter, water, sugar and cinnamon, and boil on a medium heat with the lid on for about 10 minutes. The apples should have broken down into a thick puree.
- Stir in the remaining apples and leave to cool.
- Make the frangipane filling: In a medium bowl, quickly mix all of the ingredients together to form a thick paste.
- Preheat the oven to 220 degrees and assemble: When the pastry is ready to use – Cut 3/4s of the pastry, and on a lightly floured surface roll out into a large circle about the 1/2 the thickness of a £1 coin.
- Place the rolled out pastry on a large baking tray lined with greaseproof paper. Spread the frangipane filling into the centre of the pastry in a rough circle shape, and then layer the apple filling on top.
- Beat the egg. Start pulling the edges of the pastry circle into the centre, on top of the apple filling. Where it overlaps with pastry below it, brush on the beaten egg to stick the pastry together. Repeat this until the pastry has formed a neat circle around the filling.
- Brush the remaining egg all over the outside of the pastry, then sprinkle over the demerara sugar.
- Bake in the preheated oven for 25 – 30 minutes until a dark, golden brown all over.
- Leave to cool on the baking tray for 10 minutes, then carefully transfer to a wire rack.
- Serve warm, with custard or ice cream.