|For pate sablee|
|Plain flour||8 Ounce (250 Gram)|
|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)|
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.