You can make this vegan by using non butter puff pastry and non-dairy milk in place of the egg.
1 cooking apple such as Bramley
1 apple-ideally a sweet red variety such as Cox
The zest of a lemon
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch ground nutmeg
100g Demerara sugar
1 egg for brushing (or non-dairy milk)
1 pack of ready rolled puff pastry
preheat the oven to 190c gas mark 5
Peel, core and chop the cooking apple. Place on a baking tray with half of the sugar, lemon and spices. Bake for 10-15 minutes or until the apple has softened. Mash the apple lightly with a fork. Taste and add more sugar if needed.
Unroll the pastry and cut it into four even rectangles, halve each of these and cut a smaller rectangle out of four of the pieces. Place the two of the pieces of pastry on top of each other with one of the cut-out pieces on top so that it looks like a frame.
Line a large baking sheet with greaseproof paper; you can use the paper that the pastry comes rolled in. Place the pastry rectangles onto the tray with lots of space around them. You can also cook the offcuts of pastry from the middle of the frames for a future dish or treat! Prick the base of the pastry with a fork, brush with egg and place in the oven for 10-15 minutes so that the pastry has puffed up and is golden.
Spoon the spiced apple mixture into the middle of the pastries and arrange the sliced apple on top. Sprinkle with the remaining sugar, lemon and spices.
Place back into to the oven for 10 minutes.
Allow to cool slightly before serving with a dusting of icing sugar.