Apple, walnut and cranberry slice

Serves: 8

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Total Time: 60

Prep Time: 20

Cook Time: 40

• 175 gram(s) unsalted butter, diced
• 75 gram(s) golden caster sugar
• 150 gram(s) plain flour
• 1 teaspoon(s) baking powder, sifted
• 100 gram(s) walnuts
• 2 medium egg yolks
• for the topping
• 900 gram(s) Bramley apples, peeled, cored and sliced
• finely grated zest of 1 lemon
• 100 gram(s) golden caster sugar, plus 2-3 tsp extra
• 3  eating apples, peeled, quartered, cored and thinly sliced
• 100 gram(s) cranberries
• 30 gram(s) unsalted butter
• icing sugar for dusting to serve

Method

1. By Annie Bell
2. Heat the oven to 200ºC (180ºC fan oven) gas mark 6, and butter a 30cm x 23cm x 4cm tin. To make the pastry, whizz the butter, sugar, flour, baking powder and walnuts in a food processor until the mixture starts to cling together, add the egg yolks and process to a sticky dough. Press this into the base of the tin then bake for about 15 minutes until golden and risen; it will sink as it cools, forming a crust round the sides.
3. At the same time, put the Bramleys in a pan with the lemon zest and 100ml water. Cover and cook over a medium heat for 10 minutes or so, stirring halfway through, until it forms a coarse purée. Add 100g sugar and continue to simmer for about 10 minutes until you have a thick, dry purée, stirring frequently to stop it from catching. Smooth the purée over the base, arrange the apple slices and cranberries on top, dot with butter and scatter over 2-3 tsp of sugar. Bake for about 20 minutes until the tips of the apple begin to colour. Remove and run a knife round the edge, then leave to cool.

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