Lazy Fruit Pastry
by Ashley Reyes
Ingredients:
All-purpose flour, 2 cups
by Ashley Reyes
Ingredients:
All-purpose flour, 2 cups
Superfine sugar, 1 tablespoon (we used regular sugar)
Ground allspice, 1 tablespoon
Butter or margarine, 2/3 cup (we used butter)
Egg, 1, separated (we used an egg substitute)
Cooking apples, 1 pound
Lemon juice, 2 tablespoons
Raisins, 2/3 cup
Raw sugar, ½ cup (we used regular sugar)
Hazelnuts, ¼ cup, toasted and chopped (optional, we omitted)
1. Preheat the oven to 4oo degrees. Put the flour, sugar, and spice in a bowl. Add the butter or margarine and rub it into the flour with your fingertips, until it resembles bread crumbs.
2. Add the egg yolk and use your hands to pull the mixture together, (You may need to add a little water). (we had to had about 3-4 tablespoons of water.)
3. Turn the dough onto a lightly floured counter and knead gently until smooth. Roll out the pastry with a rolling pin to make a rough circle about 12 inches across. Use the rolling pin to carefully lift the pastry onto a baking sheet. The pastry may hang over the edges slightly—this doesn’t matter.
4. Peel the apples. Using a small sharp knife, cut the apples into quarters, then carefully cut out the core. Discard the core and slice the apples on the cutting board. Toss them in the lemon juice to stop them from turning brown.
5. Scatter some of the apples over the middle of the pastry, leaving a 4-inch border all around. Scatter some of the raisins over the top. Keep making layers of apple, raisins, and sugar until you have used them up.
6. Fold up the pastry edges to cover the fruit, overlapping it where necessary. Brush the pastry with the egg white (we used milk) and sprinkle over the reserved sugar. Scatter over the nuts (if using). Cover the central hole with aluminum foil. Cook for 30-35 minutes, until the pastry is browned.
Ground allspice, 1 tablespoon
Butter or margarine, 2/3 cup (we used butter)
Egg, 1, separated (we used an egg substitute)
Cooking apples, 1 pound
Lemon juice, 2 tablespoons
Raisins, 2/3 cup
Raw sugar, ½ cup (we used regular sugar)
Hazelnuts, ¼ cup, toasted and chopped (optional, we omitted)
1. Preheat the oven to 4oo degrees. Put the flour, sugar, and spice in a bowl. Add the butter or margarine and rub it into the flour with your fingertips, until it resembles bread crumbs.
2. Add the egg yolk and use your hands to pull the mixture together, (You may need to add a little water). (we had to had about 3-4 tablespoons of water.)
3. Turn the dough onto a lightly floured counter and knead gently until smooth. Roll out the pastry with a rolling pin to make a rough circle about 12 inches across. Use the rolling pin to carefully lift the pastry onto a baking sheet. The pastry may hang over the edges slightly—this doesn’t matter.
4. Peel the apples. Using a small sharp knife, cut the apples into quarters, then carefully cut out the core. Discard the core and slice the apples on the cutting board. Toss them in the lemon juice to stop them from turning brown.
5. Scatter some of the apples over the middle of the pastry, leaving a 4-inch border all around. Scatter some of the raisins over the top. Keep making layers of apple, raisins, and sugar until you have used them up.
6. Fold up the pastry edges to cover the fruit, overlapping it where necessary. Brush the pastry with the egg white (we used milk) and sprinkle over the reserved sugar. Scatter over the nuts (if using). Cover the central hole with aluminum foil. Cook for 30-35 minutes, until the pastry is browned.
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