Serves 5
| 225 g Flour | Pastry |
| • PASTRY: 225 g flour; good 150 g butter; 60 g icing sugar; 2 egg yolks. FILLING 1.5 kg apples; 15 g butter; grated rind 1/2 lemon; 150 g granulated sugar; 3 tablespoons coarse cut marmalade. (optional). ICING: 4 heaped tablespoons icing sugar; 2 tablespoons redcurrant or guava jelly, well beaten. Serves 4 - 6. PASTRY: Sift flour into a bowl leaving a well in the centre. Put in butter, icing sugar and egg yolks and work with one hand to a smooth dough. Chill for at least 1 hour. Divide into 3 and roll each piece to a 20 cm circle. Slide on to 3 baking sheets and prick all over with fork. Bake at 180 deg C for 10-12 minutes until pale biscuit colour. Cool. FILLING: Wipe, quarter and core apples and slice into saucepan greased with butter. Dot with any remaining butter and cover with well buttered circle of greaseproof paper and a lid. Leave on a low heat to cook gently to a pulp. Sieve into a clean saucepan. Add lemon rind and sugar to taste and simmer until filling is really thick, stirring all the time. Stir in marmalade and leave to cool. Sandwich the pastry circles with filling and top with white icing. When this is almost set, pipe parallel lines of redcurrant or guava jely over icing and draw the point of a knife across the jelly lines in alternate directions to make a feather pattern. | |
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| Entered | 2019-02-03 |
| Updated | 2020-12-22 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19