Apple Breton Cake
This rich dessert cake is reminiscent of the buttery fruit-filled cakes of France. In feijoa season you can make it with half apple and half feijoas.
- Prep time:
- 25 min + chilling of pastry
- Cook time:
- 1 hour 10 minutes
- Serves:
- 10-12
Breton base:
- 250g butter, softened
- 1 cup sugar
- 1 tsp natural vanilla essence
- 1 tbsp iced water
- 4 egg yolks
- 3 cups flour
- 1 egg yolk for glaze
Filling:
- 8 large green apples, or use 5 apples and 5 feijoas
- sugar to taste (about ½ cup) ¼ cup water
Press two-thirds of the pastry into a 26cm springform tin, covering base and two-thirds up sides. Roll out remaining pastry on a sheet of greaseproof paper the same diameter as the tin. Put prepared pastry in the fridge to chill for at least 15 minutes while preparing the filling.
Peel and slice apples and feijoas, if using, and place in a pot with sugar and water. Bring to a simmer over very low heat and cook for 12-15 minutes, stirring frequently, until all the liquid has evaporated. If the fruit is still quite liquid place in a strainer - it's important that the fruit is very dry otherwise the pastry will sog. Allow to cool completely before filling into the pastry shell.
Preheat oven to 180°C. Spread fruit evenly into pastry shell. Flip the prepared pastry lid on top, lifting off paper and pressing edges together to seal. Brush with beaten egg yolk and run the tines of a fork in a criss-cross pattern over the pastry to decorate. Bake until golden, about 45-50 minutes. Serve warm or cold. Cake slices well and will keep 2-3 days in the fridge.
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