This recipe takes me back to school dinners! However this version is really quite delicious when served warm with custard. Particularly pleasing after spending a day in the fresh air.

Makes 9 slices




4 small eating apples, peeled, cored and quartered

250g plain flour

1 tsp baking powder

125g chilled unsalted butter

60g plus 2 additional tbsps caster sugar

1 egg lightly beaten

2 tbsps cold milk

1 tsp ground cinnamon

Demerara sugar to sprinkle






  1. Preheat the oven to 180˚C.
  2. Lightly grease a 20cm baking tray/tin and line with greaseproof paper, leaving it hanging over the sides.
  3. Sift the flour and baking powder into a large bowl.
  4. Chop the butter, then rub into the flour until the mixture resembles fine breadcrumbs.
  5. Stir in the 60g of caster sugar.
  6. Make a well in the centre and add the beaten egg with one tablespoon of milk and mix well to form a doughy pastry (scone like in texture).
  7. Press the dough into a ball and chill for 20 to 30 minutes.
  8. Halve the pastry, returning one half to the fridge.  Roll the other half in an even square to fit your baking tin.
  9. Cut the apple quarters into thin slices and arrange in rows to form a double row of apples over the dough.  Sprinkle with the cinnamon and the extra 2 tbsps caster sugar.
  10. Roll the remaining pastry into a square and place over the apple.  Brush with the remaining milk and sprinkle with demerara sugar.
  11. Bake for 35-45 minutes or until crisp and golden.