Add the butter to sifted flour and rub in with fingers until mixture looks like breadcrumbs.
Now add in sugar, lightly beaten eggs and cream, mix well.
Grease the base and rim of a spring form, measuring about 23 cm in diameter, and dust with flour.
Press dough into a ball, cover bowl with a damp cloth and refrigerate for about one hour.
Remove the rim of the spring form and roll out the dough 3 mm (1/8th) thick over the base, cut away the overlapping part, then fit the rim back to the base.
Make a thin roll from about half of the remaining dough and place it around the inner side of the spring form.
Pull the roll upwards with fingertips and press firmly to the rim making a 3 cm high edge.
Prick the base with a fork several times, so that the steam can escape while baking.
Sprinkle the base with some breadcrumbs or semolina (suji) and a handful of coarsely ground walnuts.
Place into the refrigerator until the filling is ready.
For Filling: Bring all the ingredients of the filling to boil.
Reduce heat and simmer lightly until the apples are soft and all the juice has evaporated.
Remove cinnamon and lime, blend the rest of the filling.
Now mix in the custard powder.
Cool the apple sauce before spooning it into the pie dish.
Make a smooth surface with the back of the spoon.
Roll out the remaining dough, cut stripes and garnish the tart in a lattice fashion, attaching the ends firmly to the edge of the pie and brush the stripes with egg white.
Preheat the oven 10 minutes before baking.
Bake the pie in medium hot oven for about 30 minutes or until dough turns golden brown.
Serve warm or cold with cream.
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