Apple and Blackberry Shortcake
A simple and easy dessert that is always a crowdpleaser. This is more like a throw-it-together pie.
Ingredients
200g butter, softened
200g caster sugar
4 eggs
½ tspvanilla essence
400g plain flour
¼ tsp baking powder
80g caster sugar, extra
4 medium sized cooking apples, peeled and cored
200g blackberries (frozen is okay)
1 lemon, zested
50g butter, extra
caster sugar, for sprinkling
Instructions
Chilling time 1 hour
Butter and sugar a 24 cm x 4 cm deep pie dish (rub softened butter over, then swirl caster sugar around to line the inside of the dish).
Cream the first butter and sugar, then add eggs one at a time and beat until well creamed. Beat in vanilla. Sift flour with baking powder and add to butter mixture, stirring until just combined. Cover and refrigerate for 1 hour at least.
Heat the oven to 190°C. Roll two-thirds out between plastic sheets or baking paper and line the bottom and sides of the pie tin.
Roll out the other half, cover and leave in the fridge until ready to assemble.
Cut the apples into fat slices, mix with the extra sugar, blackberries and lemon zest and fill the pie case. Dot with the extra butter and then top with the reserved rolled out dough. Press the edges to seal, cut a slit into the top, and sprinkle the top with a fine dust of extra caster sugar.
Bake in the middle of the oven for about 40-50 minutes. Test with a skewer as you would a cake and allow to cool before serving with lightly whipped cream or vanilla ice-cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Recipe from SBS here
Image | Benito Martin
Styling | Lynsey Fryers
Food preparation | O Tama Carey.
Creative concept | Belinda So
To read more recipes like this go to The Journal.
