Easy Apple Slices

I am a big fan of simple desserts that don't take too long to prepare but still look homemade and impressive. These apple slices are beautiful served with a hearty dollop of whipped cream.

Ingredients


  • 200 g plain flour (sifted, plus extra for dusting)
  • 1 tblsp caster sugar
  • 150 g butter
  • for the filling:
  • 75 g brown sugar
  • 3 large cooking apples (peeled, cored and thinly sliced)
  • 50 g butter
  • to serve:
  • a little dusting of icing sugar
  • whipped cream

Method

  1. I am a big fan of simple desserts that don't take too long to prepare but still look homemade and impressive. These apple slices are beautiful served with a hearty dollop of whipped cream.
  2. To make the pastry, place the flour and caster sugar in a large bowl.
  3. Add the butter and, using your fingertips, rub the butter into the flour and sugar until the mixture resembles rough breadcrumbs.
  4. Add 3 tablespoons of cold water, a little at a time, and bring the dough together to form a ball.
  5. Wrap the dough in cling film and place in the fridge to rest for at least 1 hour.
  6. Preheat the oven to 200°C (400°F/Gas 6) and line a baking sheet with parchment paper.
  7. Roll the pastry out on a lightly floured work surface to a 30cm x 15cm (12 x 6in) rectangle and transfer to the prepared baking sheet.
  8. Toss the apple pieces with the brown sugar in a bowl then arrange them on top of the pastry, leaving about 2.5cm (1in) all the way around the edge.
  9. Lift up the edge of the pastry and fold it in on itself towards the apple so that you have a raised border all the way around.
  10. Dot the apple with a little butter.
  11. Bake in the oven for 45 minutes until the apples are caramelised and the pastry is golden brown.
  12. Remove from the oven and allow to cool slightly before slicing into individual servings.
  13. Dust with a little icing sugar and serve with a little whipped cream.

Notes:

This recipe and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.





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