Mummy pie

SERVES 8 PREP 15 mins plus chill­ing and cool­ing COOK 20-25 mins EASY V

BBC Good Food - - Easiest Ever -

plain flour, for dust­ing

500g all-but­ter puff pas­try

6 tbsp whole-fruit straw­berry jam 1 large ap­ple, peeled, cored and thinly sliced

1 egg, beaten

1 tsp golden caster sugar ic­ing eyes (see tip, be­low)

1 Lightly dust a work sur­face with flour. Roll out the puff pas­try to a 30 x 45cm rec­tan­gle, then put it on a large bak­ing sheet lined with bak­ing parch­ment.

2 Put the pas­try in front of you with a short edge near­est to you. Spread the jam in a line down the cen­tre, about 12cm wide, leav­ing 2cm of pas­try at the top and bot­tom. Ar­range the ap­ple slices on top in a thin layer. 3 To make the ban­dage pat­tern, lightly mark a 1cm-bor­der around the jam. Cut the pas­try edges into 1cmwide strips from the line out­wards.

4 Fold the strips of pas­try over in­wards on both sides, start­ing from the top un­til you reach the bot­tom, mak­ing some of them straight and some of them di­ag­o­nal, so ev­ery now and then you can see some jam and ap­ple. Don’t worry if they don’t look neat – this should look like a mummy. Ev­ery now and then you can break off a strip so you can see more fill­ing. Chill for 20 mins. Can be wrapped in cling film and frozen for up to 1 month.

5 Heat oven to 200C/180C fan/gas 6 and put in a bak­ing sheet to heat up. Brush the pas­try with the beaten egg and sprin­kle with the sugar. Slide the tart on its parch­ment onto the hot bak­ing sheet. Bake for 20-25 mins or un­til golden brown on top. Cool for a few mins, then push pairs of ic­ing eyes into the pas­try gaps so they look like they're look­ing out.

PER SERV­ING 295 kcals • fat 17g • sat­u­rates 8g • carbs 30g • sug­ars 11g • fi­bre 2g • pro­tein 4g • salt 0.6g

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