Cut two rectangles of puff pastry and place onto a baking tray lined with greaseproof paper. Then add another piece of greaseproof paper on top and another tray to weigh it down.
Bake like this for 15 mins then remover tray and top paper and bake to get a nice colour for 5-8 minutes. Allow to cool completely.
Meanwhile, peel the apples and cut into small chunks and add some water and lemon with its juice.
Heat in a saucepan with caster sugar. Cook it down. Mash with a masher to make it nice and…well, mashed.
Leave to cool. Make the custard. Heat the milk, vanilla, and cinnamon.
Put the custard powder, flour, and sugar in with the 4 eggs and whisk until sugar dissolved.
When the milk is almost boiling ladles of the milk at a time into the egg mixture whisking all the time.
Back into the saucepan and whisk all the time cooking on medium/high heat until cornflour cooked out – around 2/3 minutes. Cool it down then pop into a piping bag.
Layer up apple on the puff pastry, then custard the add the top and chill in fridge with a tray on top.
Mix 150g of icing sugar with a little water and spread on top of the pastry and chill.
Top with blitzed freeze-dried apple and colouring for extra pazzaz!
Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).
