Apple pie ‘coupe soleil’

Name: Apple pie ‘coupe soleil’
Ingredients: 1 units.items Koopmans Professional Hard Viennese dough slice; 1 units.items 24 cm tart pan; 200 g Almond paste; 2 units.items Eggs; 60 g Butter; 100 g Butter; 80 g Granulated sugar; 650 g Jonagold apples; 70 g Dr. Oetker Professional Mix for Pastry Cream; 125 ml Whipped cream; 175 ml Semi-skimmed milk; 5 ml Rum; 100 g decorative cane sugar

A delicious apple pie according to the Koopmans Professioneel recipe, with Jonagold apples and almond paste.

Ingredients

1units.itemsKoopmans Professional Hard Viennese dough slice

1units.items24 cm tart pan

200gAlmond paste

2units.itemsEggs

60gButter

100gButter

80gGranulated sugar

650gJonagold apples

70gDr. Oetker Professional Mix for Pastry Cream

125mlWhipped cream

175mlSemi-skimmed milk

5mlRum

100gdecorative cane sugar

Preparation

Grease the tart tin with some baking spray.
Then line it with the pâte sablée.
Prick some holes in the dough with a fork.

In a mixer, beat the almond paste and butter and add the eggs one at a time.
Mix until smooth.
Transfer to a piping bag.

Peel the apples, remove the core, and slice them thinly.
Pipe the frangipane onto the base and place the apples on top.
Sprinkle with melted butter and granulated sugar.
Bake for about 50 minutes in an oven at 170°C.
Remove the ring from the apple tart and bake without the ring for another 10 minutes. This will make the pastry nicely brown and crisp.
Let cool.

In a mixer, whip the pastry cream mix with the milk, heavy cream, and rum until it reaches a yogurt-like thickness.
Transfer to a piping bag.

Pipe the pastry cream onto the apple pie and smooth it nicely.
Sprinkle with the cane sugar and caramelize it with a torch like a crème brûlée.
Serve the pie within 15 minutes after caramelizing.