Apple and Almond Covered Pastry

Preheat the oven to 190°C (170°C fan) | 375F | gas 5. Grease and line a large baking tray with greaseproof paper.

Roll the pastry out on a lightly floured work surface to roughly 1/2 cm thickness before diving in two.

Roll one half into a 10” x 4” rectangle before arranging on the baking tray and pricking with a fork. Chill until needed.

Prepare the frangipane by blitzing together the ground almonds, sugar and butter in a food processor until creamy. Add the egg, egg white and almond essence if using and pulse well until combined.

Spread the frangipane mixture onto the chilled pastry, making sure you leave a 1” border all the way round.

Layer the sliced apple on top of the frangipane before rolling out the remaining pastry into a rough 10” x 4” rectangle. Brush the border of the bottom pastry with some of the beaten egg before carefully placing the other piece of pastry on top, sealing the edges well.

Crimp the edges using the tines of a fork. Brush the top with the remaining beaten egg before baking in the oven to for 20-25 minutes until puffed and golden in colour.