150g of butter for folding pastry layers
¼ of an apple, peeled and cut into 1cm cubes
unsalted butter - as needed
30g of granulated sugar
½ of an apple, peeled and cut into matchsticks
cake crumbs (shredded sponge cake, store-bought product may be used) - as needed
melted butter - as needed
cassonade (brown sugar made of 100% sugar cane) - as needed
▼ A: Feuilletage (Pie Dough)
125g of each soft flour and hard flour, sifted together
125cc of water
25g of melted butter
5g of salt
5cc of vinegar
Combine ingredients of "A" to form a dough. Place in a plastic bag and rest in the refrigerator for 1 day. Roll out dough and wrap the 150g of butter inside the dough. Perform 6 single turns (roll the pastry out and fold into thirds). Rest the pastry once more, then roll out to thickness of 3mm. Cut a disc of 13cm diameter, and refrigerate.
Melt unsalted butter in a saute pan, and add granulated sugar.
Once the sugar has melted and taken on a light caramel consistency, add the 1cm apple cubes.
Once the apples have cooked and softened, remove and reserve to another dish.
Place a 7.5cm ring mold in the center of the dough disc from step 1.
Place a layer of cake crumbs inside the ring mold to prevent moisture from penetrating the pastry.
Top with cooked apples and matchstick-cut apples.
Without removing the mold, lightly brush melted butter over the apples.
Sprinkle cassonade over the surface.
Stack two oven trays. Remove the ring mold and transfer the pastry to the stacked oven trays. Bake about 30 minutes in a 230°C oven.