Ingredients

• 750g/1½lb Bramley apples
• peeled
• cored and roughly chopped
• 50-75g/2-3oz caster sugar
• 25g/1oz butter
• plus extra for greasing
• 2 x 320g/11oz ready-made all-butter puff pastry sheets (about 35cm x 23cm/14in x 9in)
• 250g/9oz natural (uncoloured) marzipan
• thinly sliced
• 2 free-range egg yolks
• lightly beaten
• 2 tbsp demerara sugar
• 200g/7oz clotted cream
• to serve

Directions

• Preheat the oven to 200C/180 Fan/Gas 6.
• Heat the apples
• 50g/2oz of the caster sugar
• the butter and 3 tablespoons of water in a saucepan over a medium heat. Bring the mixture to the boil
• stirring well
• then cover and reduce the heat until the mixture is simmering. Continue to simmer for 3-5 minutes
• or until the apple has softened.
• Remove the lid and stir well
• then cook for a further 2-3 minutes
• or until the apple has completely broken down to a purée. Taste the purée and stir in more sugar as needed
• then remove the purée from the heat and set aside to cool.
• Place one sheet of puff pastry onto a baking tray lightly greased with butter. Lay the slices of marzipan on top of the pastry to cover
• leaving a border of 2cm/1in all the way around.
• Spread the cooled apple purée over the layer of marzipan
• then brush the pastry border with a little of the beaten egg.
• Fold the second sheet of puff pastry in half lengthways
• then carefully score the pastry from the folded side towards the cut side at 1cm/½in intervals down the length of the pastry
• leaving 2cm/1in intact at the cut side of the pastry.
• Unfold the scored pastry and lay it exactly on top of the apple-covered pastry
• then crimp the edges to seal the two sheets of pastry using your fingers.
• Trim the edges of the pastry and brush the top of the Bramley apple slice all over with the remaining beaten egg. Sprinkle the top with demerara sugar
• then bake in the oven for 25-30 minutes
• or until the pastry has risen and is crisp and golden-brown.
• Allow to cool slightly before serving
• serve with the clotted cream.