Balonne Beacon - - TASTE -

serves / 10 IN­GRE­DI­ENTS

800g sweet short­crust pas­try 125g un­salted but­ter, at room tem­per­a­ture

125g raw caster sugar

2 eggs

3 egg yolks

1 tsp nat­u­ral vanilla paste 150g al­mond meal

6 granny smith ap­ples

Ic­ing sugar, whipped cream and berries, to serve


Pre­heat oven to 180C. Roll out 550g pas­try to 4mm thick, then line into a greased 2L pie dish. Line with foil, fill with bak­ing weights and bake for 20 min­utes. Set aside.

Whip the but­ter and raw caster sugar on medium speed for 5 min­utes, un­til very light. Beat in eggs, yolks and vanilla. Fold in the al­mond meal. Spoon into the pie crust.

Halve and core ap­ples. Slice finely. Ar­range skin side up in pie crust. Di­vide re­main­ing pas­try in two, and roll each out to a long rope 3mm thick. Twist to­gether, then press on to the sides of the pie. Bake for 25-30 min­utes, un­til pas­try is golden. Serve with ic­ing sugar, whipped cream and berries.

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