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.