Ingredients
300g (2 cups) plain flour
100g (1/2 cup) brown sugar, firmly packed
180g butter, chilled, chopped
1 egg
4 Granny Smith apples, peeled, cored, thinly sliced
1 teaspoon ground cinnamon
2 tablespoons water
70g (1/3 cup) caster sugar
2 tablespoons custard powder
375ml (1 1/2 cups) milk
2 tablespoons pine nuts
1/2 Granny Smith apple, extra, cut into wedges
2 teaspoons lemon juice
2 teaspoons caster sugar, extra, to sprinkle
Vanilla ice-cream, to serve
Caramel sauce
100g (1/2 cup) caster sugar
250ml (1 cup) pure cream
50g butter, chopped
Method
Preheat oven to 180C/160C fan forced. Grease and line the base and side of a 19 x 29cm (base measurement) slice pan with baking paper, with the long sides overhanging.
Place the flour, brown sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until smooth. Reserve one-third of the dough, cover in plastic wrap and place in the freezer to firm.
Press remaining two-thirds of the dough over base of the pan until smooth. Bake for 20 minutes or until golden. Set aside to cool slightly.
Meanwhile, combine the apple, cinnamon, water and 1 tbs of the sugar in a saucepan. Cook over medium heat, covered, for 5 minutes or until just tender. Set aside to cool slightly. Drain liquid from apples.
Combine the custard powder and remaining sugar in a saucepan. Gradually stir in the milk. Place over medium-high heat. Cook, stirring constantly, for 5 minutes or until custard boils and thickens. Pour over pastry base. Arrange apples over custard. Coarsely grate chilled dough into a bowl. Add the pine nuts and gently toss to combine. Sprinkle evenly over the apples. Brush extra apple slices with lemon juice. Arrange over grated pastry. Sprinkle with extra sugar. Bake for 35-40 minutes or until golden brown. Set aside to cool slightly.
For the caramel sauce, place the sugar in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves and caramelises. Remove from heat. Carefully add the cream. Return to heat with the butter. Cook, stirring, for 5 minutes or until toffee dissolves and sauce thickens. Drizzle over slice.
Press remaining two-thirds of the dough over base of the pan until smooth. Bake for 20 minutes or until golden. Set aside to cool slightly.
Meanwhile, combine the apple, cinnamon, water and 1 tbs of the sugar in a saucepan. Cook over medium heat, covered, for 5 minutes or until just tender. Set aside to cool slightly. Drain liquid from apples.
Combine the custard powder and remaining sugar in a saucepan. Gradually stir in the milk. Place over medium-high heat. Cook, stirring constantly, for 5 minutes or until custard boils and thickens. Pour over pastry base. Arrange apples over custard. Coarsely grate chilled dough into a bowl. Add the pine nuts and gently toss to combine. Sprinkle evenly over the apples. Brush extra apple slices with lemon juice. Arrange over grated pastry. Sprinkle with extra sugar. Bake for 35-40 minutes or until golden brown. Set aside to cool slightly.
For the caramel sauce, place the sugar in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves and caramelises. Remove from heat. Carefully add the cream. Return to heat with the butter. Cook, stirring, for 5 minutes or until toffee dissolves and sauce thickens. Drizzle over slice.
