Sunday, October 22, 2006
Sheet of sweet pastry
100g caster sugar
50g standard flour
100g ground almonds
3 Tbsp cream
Tin pie apples
4 Tbsp jam (Traditionally this recipe uses apricot jam but we prefer strawberry).
Preheat oven to 180 degrees C.
Line an oven proof baking dish with the pastry.
Bake the pastry blind for 15 minutes, then remove the blind and bake for another 4 minutes.
Beat together the butter and sugar.
Add the eggs, almonds, flour and cream.
Spread over the baked pastry.
Cover completely with apples and then spread the jam over the apples.
Bake for 30 minutes or until filling is set.
Serve with cream or ice-cream.