Puff Pastry
Almonds	g
Granulated Sugar	g
Kosher Salt	tsp
Eggs
Vanilla Extract	tsp
Rum Extract	tsp
Butter	g
Apples
Lemon Juice	tbsp
Egg
Splash of Water
Brown Sugar	tbsp
Vanilla Ice Cream
Caramel Sauce

1. Preheat the oven to 200 ºC.
2. Roll out the puff pastry into a 30x25cm rectangle and carefully transfer into a ca. 25 cm ovenproof cast iron pan. Press it gently into the bottom and up the sides of the pan. Refrigerate until ready to fill
3. In a food processor, combine the almonds, sugar and salt and process until the almonds are finely grounded.
4. Add the eggs, vanilla and rum extract and the melted butter and process until everything comes together.
5. Slice the apple into thin slices. Coat them with the juice of one lemon to keep them from browning.
6. Remove the puff pastry pan from the refrigerator and spoon the almond mixture on top of the crust in the bottom of the pan.
7. Arrange the apple slices. Overlap them upright in a circular pattern, working from the outside to the center.
8. Fold the excess puff pastry back over the edges of the pan to form a rim. Brush the pastry with egg wash and sprinkle with brown sugar.
9. Bake in the oven for 40-45 minutes or until the apples are tender and the crust is golden brown. It might take a little longer depending on your oven.
10. Serve warm with vanilla ice cream and drizzle with caramel sauce (optional)

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