Simple and Dairy Free
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Serves: 8
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hr 30 mins

Ingredients

  • 1 sheet round puff pastry
  • 6 large Granny Smith apples
  • 2 tbsp lemon juice
  • 1 large egg beaten
  • 3 tbsp turbinado sugar
  • Caramel sauce, for serving
  • Vanilla plant-based ice cream, for serving
    FRANGIPANE
  • 5 tbsp vegan butter softened
  • 1/2 cup light brown sugar
  • 1 1/2 cup finely ground almond flour
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 tbsp all-purpose flour

Directions

  1. Preheat oven to 400°F and rub olive oil on your FINEX 14" Cast Iron Skillet with a paper towel.

  2. On a lightly floured surface, roll out your puff pastry. Using the rolling pin to transferring it to your FINEX 14" Cast Iron Skillet. Gently push the pastry into the sides of the pan and trimming any excess overhanging pastry. Using a fork, make holes on the pastry bottom. Put the FINEX 14" Cast Iron Skillet skillet back in the fridge to cool the puff pastry.

  3. Peel and chop the apples, placing them in water and lemon as to not brown.

    FRANGIPANE
  1. Slight warm the plant-based butter and mix it with the sugar, the almond flour, egg, extract and flour. Mix well and place back in the refrigerator to cool.

    EGG WASH
  1. Mix the egg and water together.

    ASSEMBLY
  1. In the cold skillet, add the frangipane to the bottom and smooth it out with a spatula. Arrange the apple slices together, and fold the puff pastry over the apples.

  2. Brush the edges of the pastry evenly with the egg wash and sprinkle with Turbinado sugar.

  3. Place the pan back in the refrigerator to cool if the puff pastry has becomes very warm and soft.

  4. Bake for 45 - 60 minutes, or until puff pastry is golden.

  5. Serve with caramel sauce and plant based ice cream

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