Apple shortcake with passionfruit icing
- Replies 4
For some reason These remind me of those pineapple tarts with passionfruit icing I use to eat when I was a young
Recipe by taste
For the Passionfruit Icing:
METHOD
1. In a large bowl, sift together the self-raising flour, plain flour, custard powder, and sugar. Add the butter and rub it into the flour mixture until it resembles fine breadcrumbs. Make a well in the centre.
2. In a jug, combine the egg and 1/4 cup of milk. Pour the egg mixture into the well of the flour mixture. Stir until a soft dough forms.
3. Place the dough on a floured surface and knead for 30 seconds or until just smooth. Shape the dough into a disc, cover it, and refrigerate for 30 minutes or until firm.
4. Preheat the oven to 200°C (180°C fan-forced). Grease a 3cm-deep, 20cm x 30cm lamington pan and line it with baking paper, allowing a 2cm overhang on the long sides.
5. Roll out two-thirds of the pastry between two sheets of baking paper into a 24cm x 34cm rectangle. Line the base and sides of the prepared pan with the pastry. Spoon the apple mixture into the pastry case.
6. Roll out the remaining pastry between two sheets of baking paper into a 20cm x 30cm rectangle. Place this over the apples, pressing the edges to seal. Brush the top with the remaining milk.
7. Bake for 40 minutes or until golden. Let it cool in the pan for 15 minutes before removing.
8. Meanwhile, make the icing. Sift the sugar into a bowl and stir in the butter and passionfruit pulp until smooth and thick. Spread the icing over the cake and set aside for 20 minutes to set. Serve.
Recipe notes
Variation: For apple pie shortcake, sprinkle pastry with 1 tablespoon raw sugar and 1 teaspoon ground cinnamon before baking, and omit icing.
- Prep 1h 35m
- Cook 40m
- Serves 18
Recipe by taste
Ingredients
For the Pastry:- 1 1/2 cups self-raising flour
- 1/2 cup plain flour
- 2/3 cup custard powder
- 2 tablespoons icing sugar mixture
- 125g chilled butter, chopped
- 1 egg, lightly beaten
- 1/3 cup milk
- 800g can of sliced pie apple
For the Passionfruit Icing:
- 1 1/4 cups icing sugar mixture
- 25g softened butter
- 2 passionfruit, halved (or 1 tablespoon of canned pulp)
METHOD
1. In a large bowl, sift together the self-raising flour, plain flour, custard powder, and sugar. Add the butter and rub it into the flour mixture until it resembles fine breadcrumbs. Make a well in the centre.
2. In a jug, combine the egg and 1/4 cup of milk. Pour the egg mixture into the well of the flour mixture. Stir until a soft dough forms.
3. Place the dough on a floured surface and knead for 30 seconds or until just smooth. Shape the dough into a disc, cover it, and refrigerate for 30 minutes or until firm.
4. Preheat the oven to 200°C (180°C fan-forced). Grease a 3cm-deep, 20cm x 30cm lamington pan and line it with baking paper, allowing a 2cm overhang on the long sides.
5. Roll out two-thirds of the pastry between two sheets of baking paper into a 24cm x 34cm rectangle. Line the base and sides of the prepared pan with the pastry. Spoon the apple mixture into the pastry case.
6. Roll out the remaining pastry between two sheets of baking paper into a 20cm x 30cm rectangle. Place this over the apples, pressing the edges to seal. Brush the top with the remaining milk.
7. Bake for 40 minutes or until golden. Let it cool in the pan for 15 minutes before removing.
8. Meanwhile, make the icing. Sift the sugar into a bowl and stir in the butter and passionfruit pulp until smooth and thick. Spread the icing over the cake and set aside for 20 minutes to set. Serve.
Recipe notes
Variation: For apple pie shortcake, sprinkle pastry with 1 tablespoon raw sugar and 1 teaspoon ground cinnamon before baking, and omit icing.
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