Mountain Apple Slice
Tender spiced apples baked between buttery shortcrust pastry, finished with a dusting of icing sugar in classic Blue Mountains tea-room style.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •20 x 30 cm slice tin
- •baking paper
- •medium saucepan
- •mixing bowl
- •box grater
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 16 g
- carbs
- 48 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 340 kcal
Instructions
- 1
Grease and line a 20 x 30 cm slice tin with baking paper.
- 2
Preheat your oven to 180C (160C fan-forced).
- 3
Simmer sliced apples, 50 g caster sugar, lemon juice, and cinnamon in a saucepan over medium heat for 8 minutes.
- 4
Remove the apple filling from the heat and allow it to cool completely.
- 5
Rub chilled butter into the flour, baking powder, salt, and remaining sugar until it resembles fine breadcrumbs.
- 6
Add the beaten egg and vanilla extract, mixing lightly to form a soft dough.
- 7
Press two-thirds of the dough evenly across the base of the prepared tin.
- 8
Spread the cooled apple mixture evenly over the pastry base.
- 9
Grate or crumble the remaining dough evenly over the top of the apples.
- 10
Bake for 35 to 40 minutes until the top is golden and crisp.
- 11
Cool completely in the tin before cutting into squares.
- 12
Dust the top generously with icing sugar before serving.
Chef's tips
Cool the stewed apples thoroughly before spreading them over the raw pastry to prevent a soggy base. Freezing the reserved top pastry dough for ten minutes makes it much easier to grate cleanly over the fruit.
Ingredient substitutions
- Granny Smith apples → Jonathan or Pink Lady apples with a little less added sugar
- unsalted butter → dairy-free block baking margarine
Storage
Store in an airtight container in the refrigerator for up to four days.
Reheating
Warm individual slices in a 160C oven for 8 minutes to restore pastry crispness.
Common mistakes to avoid
- •Adding hot stewed apples to the base, which melts the butter and ruins pastry texture.
- •Slicing the slice while still warm, causing it to crumble instead of holding neat edges.
Serving suggestions
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