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Ingredients

• For the pâte brisée (pastry):
• 175g (6 oz) plain flour
• pinch salt
• 125g (4 1/2 oz) butter
• 1 egg yolk
• 3 tablespoons cold water
• For the frangipane:
• 125g (4 1/2 oz) butter, softened
• 100g (4 oz) caster sugar
• 1 egg, beaten
• 1 egg yolk
• 1 dessertspoon Calvados or Kirsch
• 2 tablespoons plain flour
• 100g (4 oz) ground almonds
• Additional ingredients:
• 3 to 4 ripe dessert apples - peeled, cored, halved and thinly sliced
• 5 tablespoons apricot jam

Description

My Mother Used To Make This All The Time, Usually To Go With Sunday Dinner. I Was Hooked. Haven't Had It In Ages And I Was Wanting To Bake Something Special For A Special Someone So I Asked Mum For The Recipe. Tried It Out Today, And It's Just As I Remem

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