My son calls this dessert Apple Delish and if you love apple, I am very confident you will be smitten with this one!
The hardest part is slicing your apples finely but if you have a mandolin (slicer not the musical variety!) it will be a snap. There are some variations to make it quick and simple, you can substitute ready-made pastry, however I don’t have that option as my son is allergic to dairy and egg, so it is all lovingly made by hand.
I find pastry is one of those things in life that the more you do of it, the easier it gets; I tell my son this with his handwriting practice! Here are some of my tips with producing light and crumbly pastry:
- a food processor is good for pastry, use the ‘pulse’ setting; if you don’t have one, no drama, just use the tips of your fingers to rub in the non-dairy butter/margarine, gently add the cold water and bring together, before kneading into ball;
- use a light touch, cold hands are good!
- use cold water and cold non-dairy (or dairy) butter/margarine;
- let it rest at least 3o minutes.
Finely slice 4 apples, set aside with a sprinkle of lemon juice and a tablespoon of caster sugar, mix gently through.
3 tablespoons of apple or pear puree to spread as a layer between the pastry and the finely sliced apples (you can just boil up some apples or pears and blend to make a smooth puree – please don’t add too much water) .
- 2 cups of plain flour;
- 125g cold non-dairy margarine, cut into small pieces;
- 3 tablespoons of caster sugar;
- 3 tablespoons of cold water
Place the flour, salt, sugar and non-dairy butter into a food processor, use the pulse setting to combine, the mixture should look like breadcrumbs, slowly pour in cold water, pulse each time until the dough just starts to come together. Take dough out of processor and knead until a ball is formed. Wrap in clingfilm and rest in fridge for 30 minutes.
- Roll out dough on a lightly floured surface, keep it as thin as possible;
- Once rolled out, you can cut into individual round shapes or make one rectangular shape (as picture in image above);
- add a smear of apple puree across the pastry;
- arrange apple pieces on top;
- gently brush with some non-dairy butter;
- place on non-stick baking paper and bake for 15-20 mins in a preheated oven set at 180’C – keep checking as pastry thickness and oven temperatures vary.
To add some glamour, you can dust the Apple Delish with some sifted icing sugar, or serve with some soy ice cream.
This Recipe is linked to Allergy Free Wednesdays