|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.
Serving size: Complete recipe
Calories 3344 Calories from Fat 909
% Daily Value*
Total Fat 104 g159.4%
Saturated Fat 61 g304.8%
Trans Fat 0 g
Cholesterol 455.3 mg151.8%
Sodium 2525.8 mg105.2%
Total Carbohydrates 575 g191.7%
Dietary Fiber 33.6 g134.3%
Sugars 317.3 g
Protein 37 g74.4%
Vitamin A 110.6% Vitamin C 101.5%
Calcium 74.4% Iron 77.2%
*Based on a 2000 Calorie diet