4 small cooking (tart) apples
8 oz (225 g) shortcrust pastry
2 tbsp (25 g) seedless raisins
1 Tbls ( 12 1/2 g) brown sugar
3/4 oz (15 g) butter
1/4 tsp cinnamon
beaten egg or milk, for glazing
caster sugar (superfine granulated), for dusting
8 oz (225 g) shortcrust pastry
2 tbsp (25 g) seedless raisins
1 Tbls ( 12 1/2 g) brown sugar
3/4 oz (15 g) butter
1/4 tsp cinnamon
beaten egg or milk, for glazing
caster sugar (superfine granulated), for dusting
method
1. Preheat the oven to 425°F (220°C) Gas Mk 7.
2. Make the pastry in the usual way and roll out on a lightly floured board.
3. Cut out four circles using a saucer as a template.
4. Peel and core the apples and place one in the centre of each pastry round.
5. Mix the raisins, sugar, butter and cinnamon, and fill the centre of each apple with the mixture.
6. Fold the pastry up around each apple and squeeze the top together using a little water to seal.
7. Invert on a baking tray and brush with a little beaten egg or milk.
8. Bake for 25 minutes or until really golden brown.
9. Dust with caster sugar and serve hot with cream.
2. Make the pastry in the usual way and roll out on a lightly floured board.
3. Cut out four circles using a saucer as a template.
4. Peel and core the apples and place one in the centre of each pastry round.
5. Mix the raisins, sugar, butter and cinnamon, and fill the centre of each apple with the mixture.
6. Fold the pastry up around each apple and squeeze the top together using a little water to seal.
7. Invert on a baking tray and brush with a little beaten egg or milk.
8. Bake for 25 minutes or until really golden brown.
9. Dust with caster sugar and serve hot with cream.
serving amount
serves 4
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