Australian Apple Charlotte Recipe
Ingredients
| 4 oz.plain flour | ||
| 2 oz.self raising (all purpose) flour | ||
| Custard powder | 1 Ounce | |
| Cornflour | 1 Ounce | |
| Icing | 2 Tablespoon | |
| Sugar | ||
| Butter | 4 Ounce | |
| Water | 4 Tablespoon | |
| 1 1/2 pints thick sweetened apple puree | ||
| Lemon juice | 1 Tablespoon | |
| Nutmeg | 1/2 Teaspoon, grated | |
| Icing | 6 Ounce | |
| Milk | ||
| Angelica | 1 Ounce | |
| Few drops green food colouring | ||
Directions
Sift all dry ingredients together.
Rub in the butter until the mixture resembles fine breadcrumbs.
Mix to a firm, but pliable dough with water.
Turn on to a lightly floured board, knead lightly then refrigerate for 30 minutes.
Grease a 7 in. tin with removable base.
Roll out two thirds of the pastry and line the base and sides of the tin.
Combine all the ingredients for the filling and put into the pastry case.
Moisten the top edge of the pastry, cover with the remaining pastry and press the edges well together.
Brush over with milk and make two slits in the top of the pastry.
Bake in a hot oven, Mark 7, 425°F., for 10 minutes then reduce the heat to Mark 4, 350°F., for a further 20 minutes or until the pastry is golden brown.
Leave to cool.
Mix the icing (confectioners') sugar with enough milk to give a thick coating consistency.
Add a few drops of colouring to give a pale green tint and stir in the chopped angelica.
Spread over the top of the pastry and leave until set.
Rub in the butter until the mixture resembles fine breadcrumbs.
Mix to a firm, but pliable dough with water.
Turn on to a lightly floured board, knead lightly then refrigerate for 30 minutes.
Grease a 7 in. tin with removable base.
Roll out two thirds of the pastry and line the base and sides of the tin.
Combine all the ingredients for the filling and put into the pastry case.
Moisten the top edge of the pastry, cover with the remaining pastry and press the edges well together.
Brush over with milk and make two slits in the top of the pastry.
Bake in a hot oven, Mark 7, 425°F., for 10 minutes then reduce the heat to Mark 4, 350°F., for a further 20 minutes or until the pastry is golden brown.
Leave to cool.
Mix the icing (confectioners') sugar with enough milk to give a thick coating consistency.
Add a few drops of colouring to give a pale green tint and stir in the chopped angelica.
Spread over the top of the pastry and leave until set.
Chef
