Apple & Strawberry Shortcake
October 04, 2018
"From our week day newspaper, The West Australian. Times are estimated."
- FOR FILLING
- Serving Size: 1 (156.8 g)
- Calories 400.3
- Total Fat - 18.6 g
- Saturated Fat - 11.2 g
- Cholesterol - 80.1 mg
- Sodium - 27.2 mg
- Total Carbohydrate - 55.3 g
- Dietary Fiber - 3.1 g
- Sugars - 30.3 g
- Protein - 5.5 g
- Calcium - 29.4 mg
- Iron - 1 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.1 mg
Spray base and side of a 20cm round springform pan with oil and line the base with baking paper and place on an oven tray.
To make pastry, beat butter and sugar in the small bowl of an electric mixer until light and fluffy and then add vanilla essence and egg and beat until combined and then add the combined flour and beat until mixture just starts to come together to form a soft dough.
Turn out onto a lightly floured bench and shape into a ball and then cut in half and shape each portion into a flat disc and then wrap one portion in plastic warp and refrigerate.
Roll out remaining pastry between two sheets of plastic wrap into a 20cm circle and remove the plastic wrap and lift pastry into prepared pan to cover the base; gently press the edge to pan.
To make filling, peel apples and cut into quarters removing cores and cut each quarter into three wedges and then cut wedges crossway into four pieces (about 1 1/2cm) and place apple in a large bowl with sugar and rind and toss to coat and then gently stir through strawberries and then spread filling over pastry in the pan.
Roll out refrigerated pastry between two sheet of plastic wrap to a 20cm circle and remove the plastic wrap and lift pastry on top of the filling and gently press edge to cover filling.
Lightly brush top with water and sprinkle with extra sugar and cook in a moderate oven (180C)for about 45 minutes or until pastry is golden brown and apples are soft.
Remove from the oven and stand for 15 minutes before removing side of pan.
Serve shortcake warm or cold with custard.
Tips & Variations
No special items needed.