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1
Put the pastry in half.
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2
Roll one piece to a 280 to 300mm circle and place on a baking sheet.
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3
Peel core and thinly slice the apples into a bowl add in the cornflour apricot jam and grated marzipan and mix well.
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4
Spoon this mix on to the pastry circle spreading to 10mm from the edge.
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5
Roll the second piece of pastry slightly larger than the first cutting a circle of about 330 to 350mm.
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6
lightly dust with flour mix in half and with a sharp knife cut across the fold at 5mm intervals but not right to the outer edges leaving a border of about 25 to 40mm.
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7
Brush the outer edge of the first circle with beaten egg.
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8
Open out the folded pastry and press down on the egg then seal the edges together.
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9
Glaze the jalousie with the remaining beaten egg and sprinkle with the flaked almonds.
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10
Bake on the floor of the roasting oven for about 15 min till pale golden.
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11
Slide the cool plain shelf on to the second set of runners and continue to bake for a further 10 min or possibly till the apple is tender.
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12
Bake on the floor of the roasting oven for about 15 min or possibly till pale golden then transfer to the grid shelf on the floor of the baking oven for 15 min till the apple is tender.
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13
Brush with melted apricot jam as a glaze.
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14
Serve warm with cream or possibly creme fraiche.
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15
Apples and almonds go well together and the slit pastry topping looks good.
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16
Its quick and easy and a proper pudding.
