Pompe aux oommes du Perigord is a hand-formed layered apple puff that screams of autumn. If you own a mandolin, and use that to prepare the apples, this is a pudding that can be ready to eat within 40 minutes of work beginning, provided you don't mind burning your tongue when you tuck in.
2 cooking apples, peeled, cored and thinly sliced
250g slivered almonds
200g muscovado sugar
1 tsp cinnamon
75ml sunflower oil
2 beaten eggs, separate (one to be used as an egg wash)
350g puff pastry made with butter
pinch of salt
1. Preheat oven to 190C. Set aside 1 tbsp each of the almonds and sugar for decorating, plus one beaten egg to use as a wash.
2. In a large bowl, mix together all remaining ingredients bar the pastry. If you use your (clean) hands, you can ensure a more even mixture.
3. Roll the pastry into a rectangle about the thickness of a pound coin, and cut into four equal rectangles.
4. Spread the mixture onto one pastry rectangle, top with a second, and then repeat. Do not put mixture on the top layer; instead cover it with an egg wash then sprinkle it with the almonds and sugar held back in the beginning.
5. Pinch the edges together to form a seal, and bake on a greased baking tray for 25-30 minutes. It is cooked when the top is golden.
Recipe via www.traditionalfrenchfood.com