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Categories:
butter brown sugar green apples rhubarb lemon juice vanilla bean ground almonds egg cinnamon sugar vanilla custard
Viewed: 39 - Published at: 6 years agoIngredients
- 2 1/2 tbsp butter
- 1/3 cup brown sugar
- 4 None green apples, peeled, cored, sliced
- 1 bunch rhubarb, trimmed, chopped
- 1 tbsp lemon juice
- 1 None vanilla bean, seeds scraped out
- 4 sheets frozen pie dough, thawed
- 1/2 cup ground almonds
- 1 None egg, lightly beaten
- 1 tbsp cinnamon sugar
- None None vanilla custard or heavy cream, to serve
Method
- Preheat oven to 400°F. Line a large baking tray with parchment paper.
- Melt butter over medium heat. Add sugar, apples, rhubarb, lemon juice and vanilla bean seeds. Simmer, covered, for 8-10 mins, until just tender. Set aside to cool.
- Cut out 16 - 4 inch fluted discs from pie dough. Place 8 discs on prepared tray. Distribute 1 tsp ground almonds over center of each, leaving a 1/3 inch border. Top with compote. Brush edges with egg.
- Cut an 1/8 inch circle from center of remaining pastry discs. Cover compote with discs, pressing edges to seal. Brush with remaining egg and sprinkle with cinnamon sugar. Bake for 15-20 mins, until golden and crisp. Serve with custard.
