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1
To Make Frangipane: Cream the sugar and butter till smooth.
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2
Beat in the egg and vanilla extract until smooth.
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3
Add the almond meal and flour and beat until it forms a smooth paste.
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4
Transfer to a small bowl, cover and refrigerate.
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5
Puff Pastry: thaw as per manufacturer's instructions and then, on a lightly floured piece of parchment paper, roll the pastry into a 16 inch oval shape that is about 1/8 inch thick.
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6
Prick the pastry all over with the tines of a fork and then transfer the pastry (along with the parchment paper) to a large baking sheet.
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7
Cover with plastic wrap and freeze until firm, about 15 - 20 minutes.
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8
Then, with a spatula or large knife, spread a thin layer of frangipane over the chilled crust, leaving about a 1/2 inch border.
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9
Cover and again freeze for about 15 more minutes.
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10
Preheat oven to 400 degrees F
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11
Place apples in a large bowl and toss with the sugar and ground cinnamon.
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12
Remove the puff pastry from the freezer and lay the sugar coated apple slices on top of the frangipane, overlapping the slices.
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13
Bake for about 15 - 25 minutes or until the apples are slightly browned and tender and the puff pastry is golden brown.
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14
Remove from oven and place on a wire rack.
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15
Preheat the oven broiler and move the rack to the top shelf of the oven.
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16
Lightly dust the tops of the apples with icing sugar and place under the broiler until the tips of the apples start to caramelize.
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17
Serve warm or cold with softly whipped cream or vanilla ice cream.
