2 apples, peeled, cored, and sliced into 2 mm wedges
1 tablespoon (10 g) unsalted butter, melted
¼ cup (60 g) unsalted butter, room temperature
¼ cup (30 g) powdered sugar
1 pinch kosher salt
2 tablespoons (15 g) almond flour
85 g cake flour
2 tablespoons (25 g) unsalted butter, room temperature
3 tablespoons (25 g) powdered sugar
4 tablespoons (25 g) almond flour
For Dough, combine butter and sugar in a medium bowl until soft and creamy. Add salt and egg and stir until consistency is paste-like. Using a silicone spatula, gently fold in both flours until smooth. Cover bowl with plastic wrap and refrigerate for 1 hour.
For Crème d'amande, mix together butter, almond flour, sugar, and egg in a separate bowl until paste-like.
Place Dough from Step 1 on a 10” square sheet of parchment paper. Using a lightly floured rolling pin, roll Dough into a 9” diameter circle. Lay a second piece of parchment paper with slits (see note) on dough and flip over. Remove the first sheet of parchment paper and fold outer ⅓” edge of Dough inwards. Cover with plastic wrap and place in the pot, parchment paper-side down. Press Dough down to stick to the sides and bottom of the pot. Refrigerate for 30 minutes.
Preheat oven to 355°F. Spread Crème d'amande onto Dough and arrange apple slices in a concentric shape, overlapping each slice.
Brush with melted butter and sprinkle brown sugar and cinnamon. Bake, uncovered, for about 60 minutes or until crust is golden brown. Let cool and serve.
Fold a square sheet of parchment paper in half, then fold in half once more to form a square. Trim the loose edges of the square to form a curved quadrant (half semicircle) shape. Cut a 4” slit from the center of the arc towards the inner corner. Unfold and cut 2” slits in the center of each of the four creases.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.