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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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European version of an apple tart/pie/tote baked in a rectangular pan Ingredients:
11 and 1/2 oz (320 grams) plain flour, plus extra for dusting |
3 oz (80 grams) superfine sugar |
grated rind of 1/2 lemon |
2 eggs |
5 and 1/2 oz (165 grams) unsalted butter, softened and cut into pieces, plus extra for greasing |
1 egg yolk, lightly beaten |
salt |
for the filling |
3 and 1/2 oz (100 grams) sultana (thompson seedless) grapes |
4 apples |
4 ladyfingers, crumbled |
3 and 1/2 oz (100 grams) shelled walnuts, chopped |
2 and 1/2 oz (65 grams) superfine sugar |
pinch of ground cinnamon |
1 tablespoon melted unsalted butter |
Directions:
1. Sift the flour and a pinch of salt into a mound, make a well in the center and add the sugar, lemon rind and eggs.
2. Mix with your fingertips to a fine, crumbly mixture, then gradually work in the butter.
3. Shape into a ball and leave to rest in a cool place for 1 hour.
4. Meanwhile, prepare the filling.
5. Place the sultanas in a bowl, add warm water to cover and leave to soak for 15 minutes, then drain and squeeze out.
6. Peel, core and dice the apples, place in a large bowl, add the ladyfingers, sultanas, walnuts, sugar, cinnamon and melted butter and mix well.
7. Preheat the oven to 180°C (350°F) Gas Mark 4.
8. Grease a rectangular pie dish with butter.
9. Roll out two-thirds of the pastry on a lightly floured surface and line the prepared dish.
10. Spoon the tilling evenly on top.
11. Roll out the remaining pastry, place on top of the pie and crimp the edges to seal.
12. Brush with the beaten egg yolk and bake for 45 minutes.
13. Leave to cool before serving.
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