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45 ml/3 tbsp granulated sugar
300 ml water
30 ml/2 tbsp apricot jam (conserve), sieved (strained) if necessary
450 g/1 lb eating (dessert) apples, peeled, quartered and cored
100 g/4 oz puff pastry (paste), thawed if frozen
Sifted icing (confectioners') sugar, for dusting
Whipped cream, to serve |
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Method:
Put the sugar and water in a saucepan
and heat gently, stirring, until the sugar has dissolved. Boil for 2
minutes, then stir in the jam until melted. Add the apple quarters,
cover, bring to the boil, reduce the heat and simmer gently for about
20 minutes until the apples are tender and translucent but still hold
their shape. Lift the fruit out of the pan and lay in the base of a
20-23 cm/8-9 in pie plate. Brush the rim with water.
Roll out the pastry and cut a thick
strip to place all round the rim. Brush with water again. Cut the
remaining pastry into thinner strips and lay in a lattice pattern over
the plate, pressing gently to seal at the edge. Dust liberally with
icing sugar and bake in a preheated oven at 220°C/425°F/gas mark 7 for
about 18 minutes until golden all over. Serve warm with whipped cream.
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