Sweet and nutty bites, perfect for your Halloween party.
Ingredients
3.5 OZ / 100 G softened butter
4 OZ / 120 G caster sugar
3 OZ / 80 G ground almonds
2 EA eggs
17.5 OZ / 500 G short crust pastry
3 EA red apple
1 TBSP cornstarch
2 OZ / 50 ML water
3.5 OZ / 100 ML milk
Directions
Peel the apples, remove the core and quarter. Add them to the mixing bowl and chop the apples for 8 seconds / speed 5. Scrape down the sides.
Add 1/3 of the sugar to the mixing bowl. Insert the measuring cup and cook the apples for 10 minutes / 250°F|120°C / speed 1 / stir.
Add the cornstarch to a separate bowl and mix well with the water. Remove the measuring cup, then pour in the cornstarch mix through the hole on the lid when it rotates for 2 minutes / 250°F|120°C / speed 1 / stir. Once cooked, allow the mix to cool down in a separate bowl and clean out the mixing bowl well.
Using a ready-made pastry, roll out the pastry thinly. Use a cookie cutter to cut them out and place inside a greased muffin tray. Once done, spoon the apple filling evenly across the 12 cases.
Insert your butterfly whisk into the mixing bowl and add your softened butter along with the remaining sugar and beat until light and fluffy for 2 minutes / speed 3 / stir. Scrape down the sides.
Crack your eggs into a small bowl and beat them well with milk. Add your ground almonds to the mixing bowl. Attach the lid with the measuring cup removed. Whilst spinning slowly, add the egg through the top hole until fully incorporated for 2 minutes / speed 3.
Preheat your oven to 210°C / 420°F. Spoon your prepared frangipane mix over your apple filling and sprinkle over the flaked almonds. Bake for 15 minutes on the bottom shelf until golden brown.
