2 red dessert apples, cored and sliced, skin on
2 tbsp apricot jam
25g/1oz plain flour
1 tsp almond extract
175g/6oz caster sugar
1 tbsp flaked almonds, toasted
175g/6oz ground almonds
icing sugar, for dusting
175g/6oz butter, softened, plus extra for greasing
3 free-range eggs, beaten
Β½ brioche loaf, cut into 5mm/ΒΌin slices