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Australian Apple Charlotte Recipe
|Plain flour||4 Ounce|
|Self rising flour||2 Ounce (All Purpose)|
|Custard powder||1 Ounce|
|Thick sweetened apple puree||1 1⁄2 Pint|
|Lemon juice||1 Tablespoon|
|Grated nutmeg||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Green food coloring||2 Drop|
Serving size: Complete recipe
Calories 3204 Calories from Fat 1183
% Daily Value*
Total Fat 136 g209.8%
Saturated Fat 72.2 g360.9%
Trans Fat 11.5 g
Cholesterol 266.4 mg
Sodium 1454.5 mg60.6%
Total Carbohydrates 468 g156.1%
Dietary Fiber 14.1 g56.6%
Sugars 256.8 g
Protein 19 g38.5%
Vitamin A 61.4% Vitamin C 594%
Calcium 41.4% Iron 14.4%
*Based on a 2000 Calorie diet
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.