OK! Magazine Australia — October 16, 2017

8

SERVES

APPLE & RHUBARB PIE

8-10

SERVES

INGREDIENTS

• 2 cups plain flour, sifted


• 1⁄4 cup caster sugar, plus^
  1⁄3 cup extra


• 200g butter, chilled,
  chopped


• 1 lemon, zest


• 2 egg yolks


• 1-3 tsp chilled water,^
  if required


• 4 apples, cored, peeled,^
  cut into thin wedges


• 1 bunch rhubarb, trimmed,
  cut into 2cm lengths


• 1 egg white


• Ice-cream or custard,^
  to serve

METHOD

1 In a food processor, pulse

flour, sugar, butter and zest

together until mixture

resembles breadcrumbs. With

motor running, add yolks and

enough water for mixture to

form a ball. Flatten slightly,

wrap in plastic wrap and chill

for 30 minutes. 2 Meanwhile,

in a large frying pan, combine

apples, rhubarb and 1⁄4 cup

of the extra sugar. Cook on

medium heat, 4-5 minutes, until

fruit begins to soften. Cool.

Preheat oven to moderate,

180°C. 3 Roll two-thirds of the

pastry out between 2 sheets of

baking paper until 3-4mm thick.

Line pie plate with pastry and

trim edges. Chill for 15 minutes.

4 Roll out remaining pastry

between 2 pieces of baking

paper. Cut into 1cm-wide strips.

5 Spoon cooled fruit mixture

into pastry case. Cover with

pastry strips to create lattice.

Press edges together and trim

excess pastry. Brush with egg

white. Sprinkle with remaining

sugar. 6 Bake 35-40 minutes

until pastry is golden. Cool

in pan for 5 minutes. Serve

in wedges with ice-cream or

custard. Store in an airtight

container in the fridge.

TREACLE TART

INGREDIENTS

• 11⁄2 cups plain flour


• 1⁄3 cup icing sugar


• 150g butter, chilled, chopped


• 1 egg


• 1-2 tbsp chilled water
  FILLING


• 4 eggs


• 3⁄4 cup golden syrup, warmed


• 1⁄4 cup treacle, warmed


• 1⁄2 cup fresh breadcrumbs


• 1 lemon, zest and 1⁄3 cup juice


• Cream or ice-cream, to serve

METHOD

1 In a food processor, pulse flour,

sugar and butter together until

mixture resembles breadcrumbs.

With motor running, add egg and

enough water for mixture to form

a ball. Flatten into a disc, wrap in

plastic wrap and chill 30 minutes.
2 Preheat oven to hot, 200°C.
Place a 22cm round flan pan with
removable base onto an oven
tray. 3 Roll out dough between
two sheets of baking paper until
3-4mm thick. Line flan pan with
pastry and trim edges. Chill for
15 minutes. 4 Blind-bake pastry
case for 15 minutes. Remove paper
and weights. Bake for a further
5 minutes until golden. Cool in
pan. Reduce oven to moderate,
180°C. 5 FILLING In a jug, whisk
eggs, warm syrups, breadcrumbs,
zest and juice together. Pour
into pastry case. 6 Bake for
20-25 minutes until firm. Cool
in pan for 5 minutes. Serve in
wedges with cream or ice-cream.
COMPILED BY CAPUCINE YEOMANS RECIPES BY JENNENE PLUMMER PHOTOGRAPHS BY ROB SHAW @ BAUER SYNDICATION Store in an airtight container.

TIP

If desired, use

other fruit, such as

apple, pear, berries

or stone fruit when

in season.