Origin of dish:
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Type of cooking:
Preparation time: 40 minutes
Cooking time: 55 minutes
Ingredients (serves 6):
For the pastry:
Method: Cut the butter into small pieces and leave oiut to soften. Mix the yeast into lukewarm milk. Break eggs and beat well with sugar. Soak the raisins in a bowl of boiling water with the rum.
10g baking yeast
For the topping:
4 applies (Golden Delicious or Granny Smith)
Juice of ½ lemon
60g butter (+ 10g for greasing)
4 tbsp caster sugar
50ml dark rum
Sieve the flour into a bowl, make a well, add the yeast mixture and mix well with your fingers. Add the eggs and knead the dough until supple, elastic and non-sticky. Add butter and carry on kneading to get an even dough. Flour your hands lightly, roll the dough into a ball and set aside in a warm place.
Peel the apples, cut them into quarters and drizzle with lemon juice.
Melt 60g butter in a pan over a medium heat. When it starts to bubble, sprinkle in sugar and caramelise lightly. Place the apples side-by-side in the mixture and cook for 1 minute on each side - just long enough to coat them.
Preheat the oven to 200°C and grease a fairly tall baking tin. Roll the dough out and place in the greased tin. Place the apples on top and drizzle with the cooking juice. Sprinkle the drained raisins over the top and leave to rise for 20 more minutes. Bake at 180°C for around 30 minutes.