How to make
Lay baking paper in a 9.4″ (24 cm) cake tin with a detachable ring. Put puff pastry in it, by forming a wavy (like fabric) high boarder. Pierce the bottom with a fork.
Spread the puff pastry with milk and sprinkle it with 1.1 oz (30 g) of sugar. Put the baking pan in the oven and bake at 360°F (180°C) in a preheated oven for about 15 minutes. Take it out from the oven, detach the ring and leave the cake or puff pastry pie base to cool.
Peel and cut the apples into small pieces. Put them in a pot, add the remaining 3.5 oz (100 g) of sugar, the juice of one orange and cinnamon stick. Cook over medium heat for about 10 minutes.
Remove the pot from the heat and pour the starch diluted with a little milk. Place it back onto the hob, stir and cook for another 2-3 minutes, until the starch thickens. Leave the apple filling to cool, pour it into the puff pastry base and level it out.
Melt the chocolate in a water bath. Pour it using a spoon it over the apples. It is not necessary to cover them completely. Melt 1.8 oz (50 g) of sugar, until a light caramel is obtained. Add the almonds and stir.
Pour the caramel on a sheet of baking paper. Wait for it to cool and break it. Sprinkle it over the chocolate. Then sprinkle it with a little powdered sugar and cut it!
Enjoy!
