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Les Bourdaines

French.Palate's picture
Ingredients
For pate sablee
  Plain flour 8 Ounce (250 Gram)
  Salt 1 Pinch
  Butter 4 Ounce (125 Gram)
  Caster sugar 1 Tablespoon
  Iced water 5 Tablespoon
  Dessert apples 4 Large, peeled and cored
  Quince jam/Plum jam 4 Tablespoon
  Beaten egg 1 (For Glaze)
Directions

Sift the flour and salt into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.
Mix in enough water to give a smooth, pliable dough.
Divide the dough into 4 pieces and roll each into a square.
Fill the centres of the apples with the jam and place on the squares.
Brush the edges of the squares with water and wrap the pastry around the apples.
Trim any excess pastry and press the edges firmly to seal.
Decorate with pastry leaves cut from the trimmings.
Place on a baking sheet and brush with beaten egg.
Bake in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for 20 to 25 minutes until golden brown.
Serve hot, with cream.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Ingredient: 
Apple
Cook Time: 
30 Minutes

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