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42
SWEET TREATS
APPLE TART
Makes 4-6 serves
INGREDIENTS
1 quantity Rich Sweet Shortcrust Pastry (page 43)
1kg Golden Delicious apples, peeled and cored
2 tablespoons lemon juice
¼ cup caster sugar
½ teaspoon ground cinnamon
1 tablespoon milk, for brushing
1 tablespoon caster sugar, extra
METHOD
1. Roll out half of the pastry to line a 20cm
flan pan. Prick the base with a fork, cover
and refrigerate for 10 minutes.
2. Assemble the Kitchen Wizz™ Food
Processor using the thick slicing disc and
slice the apples.
3. Arrange apples over the prepared pastry
base. Sprinkle with lemon juice, sugar
and cinnamon.
4. Roll out remaining pastry sufficiently to
cover the flan pan. Layer the pastry over
the top of the filling then trim and crimp
the edges of the pastry.
5. Brush top of pastry with a little milk and
sprinkle with sugar. Make 2 slits in top
of pastry with tip of a sharp knife.
6. Bake in a preheated oven at 200ºC for 40
minutes or until pastry is crisp and golden.
Serve warm or cold, with whipped cream.
Variations
• Apple and Sultana: In Step 3 add ½ cup
sultanas
• Apple and Rhubarb: In Step 3 add ½ cup
cooked rhubarb
TIP
To achieve even slices of food, refer to
the various food categories in Slicing
with the Discs section (page 17)
FRUIT MINCE PIES
Makes 36 serves
INGREDIENTS
200g beef suet, well chilled
2 small Granny Smith apples, peeled, cored and
quartered
750g mixed dried fruit
¼ cup slivered almonds
½ cup brown sugar
¼ teaspoon mixed spice
2 teaspoons grated lemon zest
¼ cup lemon juice
¼ cup brandy
1 quantity Rice Sweet Shortcrust Pastry (see R28)
1 egg white, lightly beaten, for brushing
1 tablespoon caster sugar, extra
METHOD
1. Assemble Kitchen Wizz™ Food
Processor using fine shredding disc.
2. Remove membrane from suet. Grate
suet and apple. Remove from processing
bowl and set aside.
3. Reassemble Kitchen Wizz™ Food
Processor using processing blade.
4. Place dried mixed fruit and almonds
into processing bowl. Process until
chopped. Add grated apples, suet, sugar,
mixed spice, lemon zest, lemon juice and
brandy. Process until minced to desired
consistency.
5. Place minced mixture into a sterilized
jar. If possible, refrigerate fruit mince
for a minimum of 1 month before using
to allow the flavour to mature and the
mixture to become syrupy.
6. Roll out pastry on a lightly floured
surface and cut into rounds to fit shallow
patty pans and corresponding number of
pastry tops.