Debbie's Om-nom-nom Apple Shortcake

I have had the pleasure of knowing Debbie in a biblical sense for 17 years.  This wonderous state of being has also been matched by the rare appearance of this shortcake.  The pastry is very short and while it is great served heated with cream and ice cream and cream, it is just as good when a slab is hacked off and gobbled at midnight standing in front of the fridge hiding behind the door.  (Yes, you too will be guilty of this!)

It transports really well so is great in summer if taking dessert anywhere.  Try making it in a sliding slice tin lined with grease proof paper.  Also try making twice as much as you think you will need.  It will all be consumed,never fear.

Filling

6-8 Granny Smith apples, peeled, sliced and cooked.  No sugar and don't add any water, just rinse, drain then cook over a very low heat until soft.  There is enough water on the apples once you have rinsed and drained to stop them burning if you cook them covered over a very low heat and keep checking on them.

 

Pastry

In a food processor combine the following

1 1/4 cups of plain flour

1/4 cup of custard powder

1/2 tsp baking powder

125g butter

Process until it looks like bread crumbs. Or you can do it the old fashioned way and rub the butter into the dry ingredients but this is much quicker.

 

Beat 1 large egg and 1/2 cup of sugar together until pale and creamy then add this to the processor and process until the mixture comes away from the sides of the bowl to form a ball.

 

Wrap the mixture in cling film and put in the fridge for 1/2 hour or so till it's firm, then roll out and line a 20cm square tin (not too deep, more like a slice tin) with half the mix. Spread on the cooked apple and sprinkle with a generous amount of cinnamon.  Roll out the other half and place on top.

 

Bake for about 40-45 minutes in a moderate oven.