As a belated Valentine’s Day date (our actual Valentine’s Day was spent marathon-watching House of Cards) and present, I took the manfriend to a cooking class at the Dirty Apron.
It was part something new and fun for us to do together, part an excuse to eat three full main courses and a dessert in one evening, and part me passive-aggressively (erring on the side of aggressively) trying to get him to cook for me more than once every four years.
Despite having only cooked once in the past four years, there were no sliced fingers, charred food, or flames coming out of the oven. Instead there were prawn gyozas, crispy-skinned salmon on potato rosti and king oyster mushrooms, duck breast with green beans, apples and caramel (caramel!), and an apple frangipane tart with chai ice cream and bourbon (bourbon!) maple syrup.
D: you’ve given me faith in your kitchen skills. Whenever you want to cook for me, the kitchen is all yours.
Apple Frangipane Tart
Adapted from the Dirty Apron
two approximately 4×8″ rectangles of puff pastry, storebought
two to three tablespoons frangipane (recipe here)
icing sugar and any other desired toppings
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with a Silpat or parchment paper, place the two rectangles of puff pastry on the sheet and set aside.
Peel the apple (or don’t, no biggie) and cut in half vertically. Remove the core. Cut into thin (about 1/4″ or 1/2 cm) slices.
Spread about a tablespoon of frangipane on each of the puff pastry sheets. You want to leave a border of about 3/4″ (1.5 cm) around the edge of the sheet clear. The frangipane layer should be quite thin, or the puff pastry below won’t cook through.
Place the apples on top, overlapping them (see photos above). Use a sieve to top with icing sugar.
Bake for 12 – 14 minutes, until the puff pastry border is golden brown. You want to make sure the puff pastry has cooked, or else it will be a gooey mess.
Serve with more icing sugar, ice cream, sliced almonds, and/or bourbon (bourbon!) maple syrup.