Home Sweet Apple Florentine Pie

Apple Florentine Pie

Difficulté : Easy
Catégorie : Sweet
Cout : Low cost
I tasted this cake in Munich and I tried to find the same taste by developing this recipe. It can be made in any size and thickness. I really like the rustic feel of it, with the apple and raisin interior in an almond cream, and the almond top (the same recipe as my almond crispies ). A really easy recipe to make. 

Recipe of the “Florentine apple pie”:

Dough:
-210g of flour
-125g of soft butter
-35g icing sugar
-25g of almond powder
-50g beaten egg
-vanilla powder


Apple filling:
-200g of full cream
-150g of sugar
-150g almond powder
-2 large eggs
-1/2 small glass of calvados (3-4cl)
-6 apples
-50g of butter
-80g golden grapes


Almond blanket:
-125g slivered almonds
-25g unsalted butter
-20g of salted butter
-100g of full cream
-50g of sugar
-50g of honey


Prepare the sweet pastry. Put all the ingredients except the egg in a bowl or in the bowl of the food processor.


Beat with the food processor (it’s the K) until the butter is incorporated. 


Add the beaten egg at this point.


Switch on just to incorporate the beaten egg but no more!


Put the dough on parchment paper.


Put another sheet on the dough and roll out with a rolling pin to a thickness of about 2-3mm. This way, no extra flour is added and the work surface and rolling pin stay clean.


Place a mousse circle (22X5cm) on a baking sheet lined with parchment paper. Take good care of  make a right angle in the angle of the circle with the plate.


Cut off excess dough and prick bottom with a fork. 


Peel the apples and cut them into pieces. Put them to cook in a large frying pan with the 50g of butter (from the apple filling).



Add the grapes and a little water to cook everything well. The apples should be soft. 


Preheat the oven to 180°C.
Prepare the filling by putting the eggs, cream, sugar, almond powder and vanilla powder in a container. 


Mix well and add the calvados. 

Add apples and mix well. 


Put the filling on the pastry base. 


Bake at 180°C for 35 minutes. The top of the cake should be golden. Increase the oven to 200°C.


Prepare the almond blanket. Put the butter, cream, sugar and honey in a saucepan. 


Let boil over moderate heat. 


Let the cream caramelize. We must obtain an amber caramel. 


Add the slivered almonds and mix well. 


Spoon a few tablespoons over the top of the cake. You don’t have to put everything in because it could be a lot. In this case, you can prepare almond crisps by putting the remaining dough in silicone moulds! See the recipe for “almond crisps” by clicking here!


Spread the caramel on top of the cake with a tablespoon and smooth it with the back of the spoon!


Bake again, this time at 200°C, until the top is golden brown (8-10 minutes). 


Let cool on a rack and gently remove from the pan. 

Enjoy warm with a scoop of vanilla ice cream! 

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