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
- Preheat the oven to 180˚C.
- Lightly grease a 20cm baking tray/tin and line with greaseproof paper, leaving it hanging over the sides.
- Sift the flour and baking powder into a large bowl.
- Chop the butter, then rub into the flour until the mixture resembles fine breadcrumbs.
- Stir in the 60g of caster sugar.
- 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).
- Press the dough into a ball and chill for 20 to 30 minutes.
- Halve the pastry, returning one half to the fridge. Roll the other half in an even square to fit your baking tin.
- 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.
- Roll the remaining pastry into a square and place over the apple. Brush with the remaining milk and sprinkle with demerara sugar.
- Bake for 35-45 minutes or until crisp and golden.