Categories
Dessert

Apple Shortbread

Apple Shortbread
Ingredients
  • 500g shortbread pastry
  • 1 teaspoon ground cinnamon
  • 1.5 cups stewed or canned apples, sweetened
  • little extra sugar
Instructions
  1. Grease a Biscuit Slice Pan. Roll out pastry thinly and line the Pan with half of it. Spread with the apples. Sprinkle with the cinnamon. Cover with remaining pastry and seal edges. Brush with water and sprinkle with extra sugar. Bake in a hot oven (220°C) for 30 minutes, lowering heat if pastry becomes too brown.
  2. servings.

 

Categories
Dessert Pastry

Apple Pie

Apple Pie
Author:
Ingredients
  • 1 cup plain flour
  • 1 cup self-raising flour
  • ½ teaspoon salt
  • 6 tblsp butter
  • 1 egg
  • 60ml milk
  • 2 tblsp castor sugar
  • 6 cooking apples
  • ½ cup sugar
  • 120ml water
  • 2 cloves
Instructions
  1. Peel, core and thinly slice the apples.
  2. Place in a large saucepan with sugar, water and cloves.
  3. Cook on low heat until apples are tender, then drain off any excess water.
  4. Sift flours and salt into a bowl.
  5. Rub butter into flour with fingertips until mixture resembles fine breadcrumbs.
  6. Beat egg, sugar and milk together.
  7. Make a well in the centre of dry ingredients and gradually add egg mixture, stirring with a knife to form a dry dough.
  8. Turn on to a lightly floured board and knead lightly.
  9. Cut into two pieces, one slightly larger than the other.
  10. Roll out the larger piece to line a 23 cm pie plate.
  11. Fill with cooked apples.
  12. Moisten the edges of the pastry with water.
  13. Roll out remaining pastry and cover the apples. Press edges together firmly.
  14. Trim the edge and decorate with pastry scraps.
  15. Make a hole in the centre and brush over with egg and milk.
  16. Bake in a moderate to hot oven for 30 to 40 minutes or until golden brown.
  17. Sprinkle the top with icing sugar.

 

Categories
Dessert

Apple Crumble

Apple Crumble
Author:
Ingredients
  • 1kg apples
  • 2 tablespoons orange juice
  • ½ teaspoon ground cinnamon
  • ¾ cup plain flour
  • ¼ cup sugar
  • 90g butter
  • pinch of salt
Instructions
  1. Peel and slice apples.
  2. Cook apples, orange juice, cinnamon and brown sugar in a saucepan until soft.
  3. Pour apples into pie dish, spread out evenly.
  4. Sift plain flour and salt into a mixing bowl.
  5. Rub butter into flour with hands.
  6. Continue to rub the butter until you have a crumbly mixture.
  7. Stir in the sugar.
  8. Spoon the mixture evenly over apples.
  9. Bake in a hot oven (200°c - 220°c) for 40 minutes or until browned.
  10. Serve hot with cream or custard.

 

Categories
Dessert Pastry

Almond Tart

Almond Tart
Ingredients
  • 125g rough puff pastry
  • ¼ cup cake crumbs
  • 2 tablespoons strawberry jam or lemon butter
  • 1 tablespoon sugar
  • A few drops of almond essence
  • 2 eggs, separated
  • 1 tablespoon ground almonds or coconut
  • 2 tablespoons castor sugar
Instructions
  1. Grease a 20cm Pie Plate. Roll out pastry thinly and line Pie Plate with it. Crimp the edge. Spread with jam. Combine egg yolks, ground almonds or coconut, cake crumbs, sugar and almond essence. Spread on pastry lined Pie plate. Beat egg whites until stiff, gradually add castor sugar and continue beating until sugar is dissolved. Spread meringue in peaks over pie. Bake in a hot oven (230 C) for 10 minuies then lower to 190 C for a further 20 minutes or until pastry is cooked and meringue lightly browned. 6 servings.

 

Categories
Cakes Dessert

Almond and Pear Cake

Almond and Pear Cake
A lovely, moist dessert cake that will please. The corn flour can be replaced with plain flour if you don't need or want gluten free.
Ingredients
  • 1 cup almond meal
  • ½ cup sugar
  • 2 tbsp corn flour
  • 80 grams butter, cubed
  • 2 eggs
  • 1 tsp vanilla
  • 2 ripe pears, thickly sliced
  • 1 tbsp maple syrup
Instructions
  1. The ingredients above are for a 20cm tart case or cake tin.
  2. Place almond meal, corn flour, sugar and butter in the food processor
  3. Process until the mixture resembles wet sand.
  4. Add in eggs, process until creamy and smooth.
  5. Transfer the mixture into the greased tart case or cake tin. I use almond oil to lightly oil mine and line the base with baking paper.
  6. Arrange the pears on the top.
  7. Bake in a preheated 175C oven until golden brown and cooked or until the inserted skewer comes out clean, usually around 45 minutes.
  8. Brush the cake with the maple syrup and cool down the cake