We made it.
We made it to Friday.
We made it to the end of the week and got everything done we were meant to.
Dance classes were done, ballet hair was created, gymnastics rolled along…DH was out of town extra this week but he was getting our Lola ready to travel and even kitted out with her airstream badge and a very 40’s airplane graphic.
But now it’s time to have a short relax before we have to gear up to get the week rolling again.
Naturally dessert is needed.
A quick dessert that is as pretty as it is easy.
I got the idea from hasselback potatoes. I’ve been playing with a couple of ideas using them but I’m not quite ready to share yet.
What’s a hasselback?
Usually it’s a potato that is cut lengthwise in half and then has slits put along the top and then cooked in lots of yummy butter.
I’ve a couple of versions that I think might even be more fun but they won’t arrive until March.
In the meantime, how about apples in the place of potatoes (kind of the same ‘pomme de terre’)?
It’s almost embarrassing how easy this recipe is.
Shop-bought puff, topped with; sugar, cinnamon and ground almonds, then the sliced apples…
More sugar mix, a lattice of more puff and a bit more sugar.
Why’s my lattice a bit wobbly? Because my kitchen helper considers herself more artistic than accurate and I just wouldn’t trade her.
A quick bake and then time to devour.
- 2 pieces of 9x10 puff pastry
- ½ cup sugar
- 1 tsp cinnamon
- 2 T ground almonds of hazelnuts (NB I've made this without the ground nuts and it was still awesome)
- 6 apples (halved, cored and slit along the top)
- Line a 9x10 tart pan with one piece of puff pastry. Combine the cinnamon, almonds and cinnamon together and divide into three. Use ⅓ on the bottom of the tart pan, top with apple halves, add ⅓ sugar, add strips of the other pieces of puff pastry and then the last of the sugar.
- Bake at 350 for 20-25 minutes or until the apples are JUST softened and the pastry is browned.