Publications
- 8 - apples, peeled, cored and diced
- 45ml - sugar
- 1ml - finely ground cinnamon
- 4 - whole cloves
- - rind of 1 lemon, peeled in a single strip
- 60ml - raisins or sultanas
- - PASTRY:
- 180g - butter
- 125g - (150ml) caster sugar
- 3 - egg yolks
- 180ml - finely ground polenta
- 280g - (500ml) cake flour
- - pinch of salt
Oven temperature 180°C
Place the apples, sugar, spices and lemon rind in a saucepan and bring to the boil, then reduce the heat and simmer until the apples are soft. Remove from the heat, add the raisins, set aside to cool, and then remove the cloves and lemon peel.
Prepare the pastry Cream the butter and caster sugar until light and fluffy, then add the egg yolks one by one, beating the mixture thoroughly after each yolk. Add 150ml of the polenta, the flour and salt, and beat to form a dough. Then wrap in clingfilm and refrigerate for 20 minutes.
Preheat the oven. Pinch off two-thirds of the dough and roll out to a thickness of about 3-4mm between two sheets of plastic (cut open a shopping bag for this). Line a 23cm springform tin with the dough, sprinkle the remaining polenta over the base, and top with the apples. Roll out the remaining dough, cut out stars with a cookie cutter, place on top of the dough, and sprinkle the caster sugar over. Bake for about 45 minutes, or until golden brown and done.
