Apple pie on puff pastry with almond cream and Calvados-flambéed apples

Roll the puff pastry scraps into a 3 mm sheet, lay it on a frozen baking tray and refrigerate to rest until ready to use.

Preheat the oven to 350F / 180C and pre-bake the pastry 15 minutes.

Cut into a 9-inch (23 cm) round and bake 15 minutes more; pre-baking before cutting stops the shape shrinking, which matters when scraps are tougher than usual.

Peel, core and quarter 8 apples.

Caramelize the apples on both sides with raw Turbinado sugar.

Put a tart ring back around the pastry (optional, to keep the almond cream from escaping), spread on the almond cream filling and bake 30 minutes; transfer to a cooling rack.

Flambé the apples with Calvados; when the flame is gone, turn off the heat, add a few chunks of butter and vanilla, and flip the apples.

Finish the apples in the oven, around 30 minutes.

Transfer the apples to a baking tray and save the juice; spread the juice over the pastry and arrange the roasted apples on top, cutting some in half for contrast.