APPLE AND STRAWBERRY SHORTCAKE

SERVES 6

PREP AND COOK:

1 HOUR, 45 MINS

125g butter, softened

½ cup caster sugar, plus extra

3 tsps

1 tsp vanilla essence

1 egg, at room temperature ¾ cup plain flour

¾ cup self-raising flour Custard, to serve

FILLING

3 small Granny Smith apples 2 tblsps caster sugar

2 tsps finely grated lemon

rind

100g small strawberries,

hulled, quartered 1 Spray the base and side of a 20cm round springform pan with oil. Line base with baking paper. Place on an oven tray.

2 To make pastry, beat butter and sugar in the small bowl of an electric mixer until light and fluffy. Add vanilla and egg. Beat until combined. Add the combined flours. Beat until mixture just starts to come together to form a soft dough. 3 Turn out onto a lightly floured bench. Shape into a ball. Cut in half. Shape each half into a flat disc. Wrap one portion in plastic wrap and refrigerate.

4 Roll out remaining pastry between two sheets of plastic wrap into a 20cm circle. Remove plastic wrap. Lift pastry into prepared pan to cover the base. Gently press edge to fit pan.

5 To make filling, peel apples. Cut into quarters. Remove cores. Cut each quarter into three wedges. Cut wedges crossways into four pieces (about 1½cm). Place apple in a large bowl with sugar and rind. Toss to coat. Gently stir though strawberries. 6 Spread filling over pastry in pan. Roll out refrigerated pastry between two sheets of plastic wrap to a 20cm circle. Remove plastic wrap. Lift pastry on top of filling. Gently press edge to cover filling. Lightly brush top with water. Sprinkle with extra sugar.

7 Cook in a moderate oven (180°C) for about 45 minutes, or until pastry is golden brown and apples are soft. Remove from oven. Stand for 15 minutes before removing side of pan.

8 Serve shortcake warm or cold with custard.