ingredients
serves 6
2 egg yolks
1/2 cup superfine sugar
3 tablespoons butter
4 tablespoons lard
2 tablespoons water
2 1/4 cups All purpose flour, sifted
3/4 teaspoon cinnamon
1/2 cup walnuts, finely ground
1 - 1 1/2 pound Cox's apples, peeled, cored and quartered
1/4 pint heavy cream, lightly whipped
superfine sugar for dusting
method
1. Cream together the egg yolks, sugar, butter, lard and water. Gradually add the flour, cinnamon and walnuts to make a paste.
2. Knead, then chill for 30 minutes. Roll out two thirds of the pastry and use to line a 8 inch fluted flan ring.
3. Arrange the prepared apples, core side down, in the flan case. Roll out the remaining pastry to make a lid.
4. Dampen the edges, lift the lid into position and press together. Cut a 3 inch circle out of the centre of the lid.
5. Brush the pastry with cold water and dust with superfine sugar.
6. Bake in a moderate oven (180°C, 350°F) for 35 to 40 minutes until crisp. Serve with piped whipped cream.
