Ingredients (serves 10)
100g butter cut into cubes
4 eggs
225g plain flour
225g caster sugar
25g icing sugar, sifted
The grated rind and juice of 2 lemons
1 egg, beaten
100g butter, melted
2 large Bramley apples. Quartered, cored and peeled (about 350g prepared weight)
2 JAZZ™ Apples, quartered, cored, peeled thinly sliced
25g demerara sugar
Method
First, make the pastry (or you could use shop-bought shortcrust pastry – 500g pack). Either by hand or in a food processor, rub the butter into the flour and icing sugar until it looks like breadcrumbs. Stir in the beaten egg and bring together to form a dough. Form into a smooth ball and chill in the fridge in a plastic bag for 30 minutes.
Roll out and line a round flat tin about 28 x 4 cm, forming a small lip around the edge. Chill the pastry-lined tin for a further 30 mins.
Beat the eggs, caster sugar, lemon rind and juice together in a large bowl. Stir in the warm melted butter then coarsely grate the cooking apples directly into the mixture and mix well.
Have the sliced JAZZ™ Apples ready!
Remove the pastry-lined tin from the fridge and spread the runny lemon and apple mixture evenly in the base, level with the back of a spoon. Arrange the JAZZ™ Apple slices around the outside edge, neatly overlapping. Sprinkle the apple slices with demerara sugar.
Bake in a pre-heated heavy baking tray at 200oC for about 40–50 minutes until the centre feels firm to touch and the apples are tinged brown.
