ingredients
serves 4 - 6
3/4 x sweet rich shortcrust pastry (below) flavoured with 1/2 teaspoon each ground cloves and cinnamon and the grated rind of 1/2 lemon
1 pound cottage cheese
1/2 cup fine sugar
1 large egg, beaten
3 tablespoons Seedless white raisins or golden raisins
1 tablespoon grated lemon rind
juice of 1/2 lemon
2 dessert apples, peeled, cored and sliced
2 tablespoons apricot jam
2 tablespoons brandy or water
method
1. Heat the oven to 190°C (375°F). Roll out the dough and line a 8 inch quiche pan.
2. For the filling, combine the cheese, sugar, egg, Seedless white raisins or raisins and lemon rind. Put the lemon juice in a bowl and turn the apple slices in it so they are thoroughly coated.
3. Spread the cheese filling in the pastry case, then arrange the apple slices deco-ratively on top. Bake for 40 - 45 minutes.
4. Cool the flan for 10 minutes, then remove it from the tin, if using, and place on a serving plate.
5. Sieve the jam into a saucepan and stir in the brandy or water. Heat until the mixture is bubbling. Brush the apples with this glaze and leave until completely cold.
Cooking time: about 70 minutes plus
cooling time
Sweet Rich Shortcrust
Perfect for fruit tarts and summer desserts of all sorts, this pastry should be used as a lining but not as a topping.
The basic quantity will line 2 x 9-hole tart tins or 2 x 9 inch flan tins or rings (quiche pans). For economy, when you want to make only half the quantity, the egg yolk can be omitted. However the basic recipe will keep for a week in the refrigerator and 3 months in the freezer. The baked but unfilled case can also be kept for up to 2 days in an airtight container.
Trimmings of sweet pastry make excellent quick cookies for serving with fruit purees, ice-creams etc. Cut shapes or cut into strips and brush with milk, then sprinkle over sugar, chopped nuts or a few chocolate drops and bake.
2 1/2 cups All purpose flour
pinch of salt
2 teaspoons superfine sugar
3/4 cup butter or margarine
1 medium-sized egg yolk
2 teaspoons cold water
1. Sift the flour, sugar and salt into a mixing bowl. Add the fat and use a palette knife or spatula to cut it into the flour until it is in pea-sized pieces.
2. With the fingertips, rub the fat into the flour, lifting it up high and rubbing it with your thumbs on top. Let it fall back into the bowl to keep cool.
3. When it resembles even breadcrumbs, mix together the egg and water, sprinkle on half the egg and mix and stir with a knife, until it clings together.
4. Add the rest of the egg and water, as necessary, and with your hands, draw the dough together into a ball, picking up the crumbs.
5. Place the dough on a work surface and knead lightly until smooth. Wrap and chill dough for 30 minutes before using.
