(Submitted by Sabine Morin (Partner T'01))
Crust:
| 300gramms (2/3 lb.) of flour | 200gramms (1/2 lb.) cold butter |
| 100gramms (1/4 lb.) sugar | 2 egg yolks or 1 whole egg |
| 1 pinch salt | 2TBS rum or sour cream |
Mix all dry ingredients together well. Add butter pieces, eggs and rum and knead well. Roll into a ball and wrap in plastic cling wrap; refrigerate 1 hour.
Filling:
| 1TBS apricot jam | 2 lb. apples, peeled and quartered |
| 60gramms (2oz) sugar | 3TBS of lemon juice |
Place apple quarters, sugar and lemon juice in a large pot and steam it at low heat until the apples start to soften, let cool immediately.
Florentine Glaze:
| 50gramms (2oz) butter | 75gramms (2.5oz.) sugar |
| 1TBS honey | 3TBS milk |
| 100gramms (1/4lbs) sliced almonds |
Add sugar, honey and milk together in a small saucepan. Heat for 5 minutes until it begins to thicken. Stir in almonds and then let cool.
- Preheat the oven 375F (200C).
- Grease a cake form in preparation for the crust.
- Sprinkle flour onto the counter top and roll half of the crust dough with a rolling pin. Place into the cake form and build up the crust on the sides of the form.
- Cover the walls of the crust with baking paper or aluminum foil to protect it from burning. Put in the oven for 10 - 15 minutes.
- Discard the foil when the crust is finished.
- Cover the bottom of the crust with apricot jam and add the apple filling.
- Flatten the other half of the crust dough with a rolling pin as before and cut out a circle big enough to cover the filling of the cake.
- Place the circle on top of the cake. Roll the remaining crust dough into a long thin snake and place it on the edge of the cake, pressing it into place to seal the filling entirely within the crust.
- Spread the Florentine almond glaze over the top of the cake and bake it for 30 minutes at 375F (200C).
- Remove from oven and let cool for 20 minutes. Remove from the form and place cake on a cooling rack until completely cool.