SOR­BET TO A GLUTEN FREE CORNBREAD. SOME­THING FOR EV­ERY TASTE

The Jewish Chronicle - - LIFE - FA­BI­ENNE VINER-LUZZATO

Serves: 8 Prepa­ra­tion: 25 min­utes Cook­ing: 1 hour

IN­GRE­DI­ENTS Pas­try for tart

280-300g plain flour

150g but­ter or mar­garine, soft­ened

75g ic­ing sugar

Vanilla sugar, 1 tbsp or a sa­chet 1 egg

A bit of milk or wa­ter if you need to work the dough

Fill­ing:

8 sweet ap­ples (I like jazz ap­ples) Juice of 1 le­mon

100g but­ter

Mix all the pas­try in­gre­di­ents to­gether in a large bowl un­til they comes to­gether in a ball. Flat­ten it into a dish, wrap in cling film and let it rest in the fridge while you pre­pare the ap­ples.

Heat your oven to 180 °C (fan). Peel the ap­ples and cut them in half length­ways, then re­move the core and squeeze the le­mon onto the flesh to stop them brown­ing.

In a large pan, melt the but­ter, honey and sugar gently to­gether with the vanilla and con­tinue to cook un­til it turns brown and caramelises. Be care­ful it can burn quickly.

home­cook­ing­by­fa­bi­enne. co.uk

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