La Toque is an apple pie with a layer of almond cream inspired by chef Bruno Albouze’s « Grandma’ s Apple Pie. » The pie has a puff pastry crust. The bottom crust is perfectly constrained by the tart ring while the top crust is allowed to puff up, thus « giving rise » to the name.
Maybe I should stop saying I’m using leftovers and start saying, « with xyz » that I made ahead of time – like in this recipe. For this pie, I already had at hand the puff pastry from a previous double batch, and the almond cream. I had made the almond cream before I knew how I’d use it, but I had a hunch that it might find its way into this pie.
If you have been wanting to make a desert with puff pastry (pâte feuilletée) but have been hesitating – cast aside you doubts and make this recipe by Albouze. Even after a week in the fridge, it made a beautiful crust that firmly held the almond cream and sautéed apples without becoming soggy
For the almond cream and sautéed apples, go to Chef Bruno’s page. For the assembly of this pie, just follow the illustrations below.