Apple Charlotte Slice

Serves 12, Prep and Cook: 1 hour, 20 mins

200g unsalted butter, melted,

cooled to warm ½ cup caster sugar 2 tsps vanilla extract 1 egg 1½ cups self-raising flour 1 cup plain flour

FILLING 7 Granny Smith apples (1.3kg), peeled, cored, cut into 3cm pieces 1⁄ ³ cup caster sugar

ICING 1½ cups icing sugar mixture 2-2½ tblsps passionfruit pulp

1 Lightly grease an 18cm x 28cm rectangular slice pan. 2 To make filling, combine apples with 2 tblsps water in a large saucepan over a medium to high heat. Gently boil, covered, stirring occasionally for about 12 minutes, or until apples are tender. Remove. Stir in sugar. Transfer to a large bowl. Cool. 3 To make pastry, whisk butter, sugar, vanilla and egg in a large bowl until smooth. Add flours. Stir until combined. Turn mixture out onto a clean bench. Shape into a soft dough. 4 Using kitchen scales, weigh pastry. Remove one-third. Wrap in plastic wrap and refrigerate. Press remaining pastry over base and up sides of prepared pan. Refrigerate for 20 minutes. 5 Spoon filling into pastry case. Smooth over the top. 6 Roll out reserved pastry between two sheets of baking paper until large enough to cover filling. Place over filling.

Trim edges. Press to seal. 7 Cook on the second bottom shelf in a moderate oven (180C), for about 35 to 40 minutes, or until golden brown. Remove. Stand in pan for 30 minutes. Turn upright onto a wire rack to cool. 8 To make icing, place sugar in a bowl. Stir in enough passionfruit pulp to form a thick, spreadable consistency. Spread over slice. Stand at room temperature until set. 9 Serve slice cut into squares.