A recipe from Brigitte, my neighbour, accomplice and friend. The almond cream in step 2 must be prepared at room temperature, never chilled, so soft butter blends smoothly with eggs. The streusel stays cold in the fridge for 30 minutes before being cut into small dice. Apples are diced to 0.5 cm and tossed with orange juice to prevent browning.

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Ingredients for 8 servings

servings

Almond cream:

  1. 1 shortcrust pastry base about 30 cm
  2. 3.5 oz (100 g) brown sugar
  3. 3.5 oz (100 g) ground almonds
  4. Zest of 1/2 orange, blanched and chopped
  5. 2.6 oz (75 g) softened butter
  6. 2 whole free-range eggs

For the Strussel:

  1. 3.5 oz (100 g) flour
  2. 3.5 oz (100 g) brown sugar
  3. 1.75 oz (50 g) ground almonds
  4. 3.5 oz (100 g) butter
  5. Zest prepared the same way from the other half orange
  6. 6 large apples (such as Elstar or Jonagold), peeled and cut into 1/2 cm dice, mixed with a little orange juice