For Thanksgiving, I always make a dessert with apples, and of course with almond/marzipan
Apple Pastry Cream Tarte
4 apples peeled and finely sliced
Pinch of salt
80 ml milk.
30g melted butter.
90 grams of flour
1 1/2 teaspoon of baking powder
Zest of 1 lemon.
80 g wheat flour.
60 grams of raisins
60 grams of sliced almonds
2 cups of vanilla pastry cream
Mix the apples, raisins and almonds. Set aside.
Beat eggs, sugar, salt, and butter until it is golden pale. Add the milk, flour, lemon zest, and baking powder.
Mix the flour mixture with the apples. Place half of this mixture in a baking dish, distribute the vanilla cream pastry, place the remaining apple mix on top. Bake it in a preheated oven at 365F for 30 minutes or until it is cooked.
250 g of flour
125 g of butter
1 egg yolk
Pinch of salt
Pinch of sugar
120 grams of sugar
140 grams of ground almonds
60 grams of butter
Peaches in syrup diced in cubes
Mix the flour, salt, sugar, butter and egg yolk. Add water slowly, and mix it until you have a soft and smooth dough. Let it rest 30 minutes in the fridge.
For the almond cream:
In a food processor place the sugar, almonds, butter, eggs and almond extract. Press until you have a creamy paste.
Roll out the dough, and line the mold. Bake it in a preheated oven at 365F for 15 minutes. Take it out from the oven. Distribute the sliced almonds and peaches, and on top spread the almond cream. Bake it in a preheated oven at 365F for 30 minutes or until the almond/marzipan is cooked.