|Butter||4 Ounce (125g)|
|Castor sugar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs) (plus Extra castor sugar)|
|Self-raising flour||3⁄4 Cup (12 tbs)|
|Self raising flour||3⁄4 Cup (12 tbs)|
|Plain flour||3⁄4 Cup (12 tbs)|
|Canned pie apple||410 Gram (1 can)|
|Finely grated lemon rind||1 Teaspoon|
|Castor sugar||1 Tablespoon (Extra)|
Cream butter and sugar lightly, add egg, beat well.
Beat in sifted flours.
Turn out on to lightly floured surface, knead lightly until smooth, divide in half.
Roll each piece into a round between 2 sheets of plastic food wrap or greaseproof paper to fit a 20cm (8in) round sandwich tin.
Place one piece into greased 20cm (8in) round sandwich tin which has base and sides lined with greased greaseproof paper.
Place round into tin, press edges to fit tin well.
Break up pie apple roughly with spoon, add passionfruit pulp and lemon rind.
Spread over shortcake base leaving a small border around edge.
Sprinkle with 1 tablespoon of extra sugar.
Place second round of pastry over fruit mixture, press edges together around side of tin.
Brush with water, sprinkle lightly with sugar.
Bake in moderate oven 35 to 40 minutes.
Allow to stand 15 minutes before removing from tin.