Sweet, buttery apples encased in shortcrust pastry served with cream has to surely be the perfect autumn dessert.
Prep Time34 minutesmins
Cook Time1 hourhr
Course: Dessert
Cuisine: Scandinavian
Keyword: dessert,, pudding,, Scandinavian,
Servings: 6generous portions
Ingredients
Pastry
150gwhite spelt flouror plain
80gbuttercold & diced
1Tblsicing sugar
2Tblswaterice cold
Filling
3-4dessert apples i.e. Cox Orange Pippin, Galaweight before peeling 500g
100gbutterroom temperature
2largefree range eggslightly beaten
120ggolden caster sugar
½lemonzest and juice
15gground almond
Optional extras
1tspcinnamon
30ghazelnutsroughly chopped
Instructions
Pastry
Preheat the oven 175C fan. Place the flour with a pinch of salt in a food processor with the butter, pulse until it resembles breadcrumbs. Now add the icing sugar and water. Pulse again until a dough forms. Don’t over mix. Remove from the food processor and shape into a ball and place in a freezer bag and chill in the fridge for 20 minutes.
Grease the base of 24cm loose bottom pastry tin. Roll out the pastry and line the tin. Prick the base with a fork and pop in the fridge for 10 minutes. Line the pastry case with baking paper and baking beans. Place in the centre of the oven and bake for 10 minutes, then remove the beans and bake for a further 8-10 minutes. Remove from the oven and cool for 10 minutes.
Filling
Place the butter in a the bowl with the sugar. Beat with an electric whisk until really light and fluffy. Add the egg a little at a time, then fold in the ground almond. Peel and coarsely grate the apples. Add to the butter mixture with the lemon juice and zest (with the cinnamon and nuts if using). Stir it all together. Pour into the baked pastry case and place in the oven. Bake for 40-45 minutes or until golden in colour. Cool for 15 minutes then dust with icing sugar. Serve warm with cream or ice cream.