|Sugar||1⁄2 Cup (8 tbs)|
|Sultanas||1⁄2 Cup (8 tbs)|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Grated lemon||1 Teaspoon|
|Apricot glaze||1 Teaspoon|
|Rind frosting||1 Tablespoon|
Pare, core and finely dice apples.
Combine with sugar, sultanas, almonds, lemon rind and cinnamon.
If you like cinnamon, add a bit extra.
Roll out puff pastry into a square about 1/8th" thick.
Cut in two, leaving one piece wider than the other.
Using the narrow one for the base, place it on a baking sheet lined with unglazed paper.
Pile apple mixture on top, leaving a border of pastry %" wide on all sides.
Brush with iced water.
Cut deep gashes in the top pastry, 1/2" apart and extending to within 1" of the sides.
It is easier if you fold the pastry lengthwise and cut through the folded edge.
Lay on top of the fruit and unfold.
Press upper and lower edges together and seal with tines of the fork or the edge of the handle.
Brush top with a little milk and bake in a hot oven (400° F to 425° F) for about 45 minutes.
If it seems to be browning too quickly on top, put a piece of foil on top until cooking time is ended.
Spread with apricot glaze as soon as it comes from the oven.
Let it stand 10 minutes and then frost with icing.
Apricot Glaze: Measure 1 cup dried apricots, wash and drain.
Place in a deep saucepan with 2y2-cups water and boil, uncovered, for 15 minutes.
Force through a sieve.
Should make 2 cups puree.
If not quite enough, return to pan and add water.
Add 2 cups sugar and bring to the boil.
Cook gently for 8 minutes, stirring until puree is thick as marmalade.
Cool and use.
Frosting: 2 cups icing sugar 2 tspns.
flavouring 2 tblspns, hot water Sift icing sugar and mix all ingredients together very well and use.