By Tala (www.talacooking.com)By Pink Lady® Apples (www.pinkladyapples.co.uk)70 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM
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MAKES 16
250g (9oz) plain flour
50g (1¾oz) lard, cut into pieces
50g (1¾oz) butter, cut into pieces
3 tbsp cold water
1 free-range egg, beaten
demerara sugar, for sprinkling
1 apple, peeled and chopped into
little pieces
4 toffees, cut into quarters
¼ tsp cornflour
¼ tsp vanilla paste
¼ tsp cinnamon1 Preheat the oven to 170°C/Gas
Mark 3. Line a baking tray with
greaseproof paper.
2 Place the flour and fats into a food
processor fitted with the chopping
blade and whizz briefly, until the mixture
looks like lumpy sand.
3 Add the water and pulse briefly untilthe mixture can be pressed together
into a dough. Turn out the mixture onto
the counter top, use your hands to push
it into a ball shape, then place it in the
fridge while you prepare the filling.
4 Put the chopped apple, cinnamon,
vanilla paste and cornflour into the
mixing bowl and mix thoroughly with
a spoon.
5 On a floured surface, roll out the dough
and, using a 9½cm (3½in) circular cutter,
cut out circles of pastry about 2mm thick.
6 Place a dessertspoon of chopped
apple into the centre of the pastry circle
with a piece of toffee on top.
7 Brush around the circumference of the
pastr y circle with beaten egg and fold in
half to make a pasty shape. Press down
to seal all the way round, then use a fork
to press indentations around the edge.
8 Paint beaten egg all over the surface
of the pastry, sprinkle with demerara
sugar, then bake for 15 minutes until
golden brown.arrange the pieces in the pan, standing
on their sides, in concentric circles,
embedding them into the mix. Pack the
apples in tightly and put the pan on a
fierce heat.
5 Move the pan around on the flame
until a deep, rich caramel colour has
developed evenly. This process can take
10-20 minutes, depending on the pan
and heat. Leave the pan to cool, then
drop the disc of pastr y onto the apples,
allowing the edge to hang over the sides
of the pan.
6 Place in the oven for 15 minutes, or
until the pastry is nicely risen. Remove
from the oven and rest for 1 minute.
Turn out onto an inver ted plate, then
serve warm, with double cream or
vanilla ice cream.6SLFHG3LQN/DG\
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SERVES 6
2kg (4lb 4oz) Pink Lady® apples
juice of 2 freshly squeezed lemons
125g (4½oz) unsalted butter,
slightly softened
125g (4½oz) caster sugar
20 cloves, crushed
1 nutmeg, finely grated
200g (7oz) puff pastry1 Preheat the oven to 220°C/Gas
Mark 7.
2 Smear the butter over the base and
sides of a cold pan and sprinkle over the
sugar. Give the pan a shake to even it
out, then sprinkle over the cloves
and nutmeg.
3 Roll out the puff pastry into a disc,
about 2cm (¾in) wider than the rim of
the pan, and leave to rest in the fridge
on greaseproof paper.
4 In a bowl, roll the Pink Lady® apple
halves in the lemon juice and 2 tbsp
water. Shake off any excess juice, then