| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Food networ, Food4 |
8 |
servings |
INGREDIENTS
| 250 |
g |
White flour |
| 50 |
g |
Caster sugar |
|
|
Grated rind of 1/2 lemon |
| 150 |
g |
Unsalted butter |
| 1 |
tb |
Rum |
| 1 |
tb |
Milk; if necessary, up to |
|
|
; 2 |
| 750 |
g |
Sweet eating apples |
| 75 |
g |
Sugar |
| 50 |
g |
Raisins |
| 4 |
tb |
Rum |
| 2 |
ts |
Cinnamon |
| 1 |
sm |
Unwaxed lemon; juice of |
| 100 |
g |
Ground walnuts; hazelnuts or |
|
|
; almonds |
|
|
Icing sugar to decorate |
INSTRUCTIONS
PASTRY
FILLING
To make the pastry, in a bowl, mix together the flour, sugar and lemon
rind. Cut the butter into small pieces and rub into the flour until
the mixture resembles fine breadcrumbs.
Add the rum and work briefly with your hands into a soft dough,
adding the extra milk only if necessary. Wrap the pastry in cling
film and let it rest in the fridge for 20 minutes.
Meanwhile, peel, core and slice the apples then mix together with all
the filling ingredients. Preheat the oven to 180C/350F/Gas 4.
Divide the pastry into two, one of them slightly larger, and form
each into a ball. On a well floured surface, roll out the larger ball
and use to line a 25.5-30.5 flat tin.
Spread the filling on top and cover with the remaining pastry, rolled
out thinly. With a fork, lightly prick the surface.
Bake in the oven for about 35 minutes until pale golden. Serve
sprinkled with icing sugar.
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