Ingredients (Serves 6-8)
1 JAZZ ™ Apple – peeled, cored and finely diced
450g puff pastry
2 tbsp apricot jam
100g ground almonds
100g unsalted butter – softened
100g caster sugar
The zest of ½ an orange
2 eggs – beaten
2 tbsp Goslings Black Seal rum
Pinch of salt
Heat the oven to 200C/gas 6.
Divide the pastry into two pieces and roll each until approximately 3-4mm thick. Cut into equal rounds, approximately 25-30cm.
Place one piece of rolled pastry on a lined baking sheet and spread with apricot jam, leaving a border of around 2cm-1 inch. Chill in the fridge while you make the frangipane.
To make the frangipane filling, beat the softened butter, caster sugar, orange zest and salt until light, then beat in one of eggs and stir through the ground almonds, rum, and diced apple.
Remove the pastry from the fridge, then spoon the filling over the apricot jam and spread evenly.
Brush the edges of the pastry with water, then cover with the second piece of pastry. Press the edges to seal, then mark the top with a pattern.
Brush with the other beaten egg and place in the oven.
Bake for 25-30 minutes until golden.