Pompe aux Pommes du Périgord

Name: Pompe aux Pommes du Périgord (Apples and Almonds in Flaky Pastry)
Cuisine: France
Ingredients: 12 oz (350 g) puff pastry made with butter; 2 cooking apples, peeled, cored and finely sliced; 8 oz (250 g) almond slivers; 7 oz (200 g) sugar; 3 fl oz (75 ml) oil; Pinch of salt; 1 egg, beaten; 12 oz (350 g) puff pastry made with butter

Apples and Almonds in Flaky Pastry

Preparation info

Difficulty
Medium

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

2 cooking apples, peeled, cored and finely sliced
8 oz (250 g) almond slivers
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Europe
France
Périgord
Dessert
Pastry
Mediterranean
Vegetarian

Method

Save 1 tablespoon of the almonds and 1 of the sugar before mixing all the other filling ingredients carefully together.

Roll out the pastry and cut into four equal-sized rectangles. Spread the apple and almond mixture evenly over the first three pieces. Now stack one on top of the other. Pla