This week’s Sweety is a small apple pie. I make it with puff pastry, a layer of frangipane in the bottom, fresh seasonal apples, and topped with some cinnamon powder. I’ve been making it for years for friends and family and it’s always been a great success, so here it is for you in an individual portion. Enjoy!
Apple - wheat flour - water - butter (AOP Poitou-Charente) - almonds - eggs - cane sugar - Sel de Guérande - cinnamon
| Weight | 120 g |
|---|
€ 3,60
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