You can't have too many apple recipes, especially in the autumn - at least, since the days of having an orchard to eat through that is my view - and this is a good one. The pastry can be used for a mincemeat slice or even just with good jam, but with apples, it really is delicious. I did make an apple tart with a sweet flan case I had in the freezer recently - apple puree on the blind baked case and then eating apples thinly sliced over the top, a sprinkle of sugar and cinnamon and a careful bake till they were cooked. This is a richer version and actually easier as you won't have to watch like a hawk for the pastry edge burning.
Apple Slice
Almond Pastry
9oz P flour
6oz butter
3 oz castor sugar
Rind 1/2 lemon
1oz ground almonds
1 egg yolk
2 tbspns single cream
Apple Slice
Almond Pastry
9oz P flour
6oz butter
3 oz castor sugar
Rind 1/2 lemon
1oz ground almonds
1 egg yolk
2 tbspns single cream
- Make into a pastry, using the processor or with your hands. It will be a sticky mixture, so add a very little extra flour if necessary.
- Chill one hour
- Roll out 1/2 pastry thinly. Line a shallow rectangular tin, patting out and patching as you go.
- Grate 3/4 cooking apples over and add about 4 oz sugar with 1tsp cinnamon mixed in
- Grate the remaining pastry over, by using a cheese grater and lightly running the block over it - or roll out thinly and patch over.
No 5/6 30 - 40 mins till golden. Glaze with beaten egg white first if you like. Good hot or cold
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