Steps

• Preheat oven to 360° F (180° C).

• Cream together butter and sugar in a medium size mixing bowl or stand mixer fitted with a paddle attachment.

• Add vanilla and eggs, one at a time, scraping down the sides of the bowl between additions. 

• In a food processor, combine toasted alpiste seeds and flour. Grind until a fine crumbly sand-textured mixture forms.

• Add seed mixture to custard base and combine thoroughly. (This will make more than enough frangipane for this recipe. The remainder can be stored in an airtight container for further use up to one week.)

• Cut the sheet of puff pastry into a 5 x 11 inch (13 x 28 cm) rectangle and transfer to a parchment-lined baking tray. 

• Carefully spread a 1/2 inch (1 cm) thick layer of the custard down the centre, leaving a 1/2 inch (1 cm) border around the sides.

• Arrange apple slices in a shingled fashion down the centre of the custard. 

• Refrigerate for 20 minutes.

• Transfer to the oven and bake for 30 minutes until the puff pastry is puffed and golden and the apples are lightly browned.

• Let cool before serving.