(Club weekend dessert 2011)
PASTRY
1 ¼ cups Plain Flour
½ teaspoon salt
½ teaspoon cinnamon
¼ cup sugar
1 teaspoon baking powder
2 teaspoons grated lemon rind
125g butter
1 egg yolk
2 tablespoons dry sherry
Sift together dry ingredients, add grated lemon rind. With pastry blender or two knives, cut in butter. Beat egg yolk and sherry together. Add to flour mixture, mix well, forming a smooth ball.
Roll out pastry, line 28cm x 18cm (11in x 7in) lamington tin, trim edges.
FILLING
2 – 3 green apples
2 eggs
½ cup sugar
2 tablespoons plain flour
2 teaspoons grated lemon rind
1/2 cup cream
250g package cream cheese
1 tablespoon mixed peel
¼ cup raisins
¼ teaspoon salt
300ml cream, extra
1 teaspoon cinnamon
Peel and core apples, cut into quarters, then slice thinly. Arrange in overlapping lines in pastry shell. Beat eggs and sugar until thick, gradually add sifted flour, add lemon rind, cream, softened cream cheese, peel, chopped raisins and salt; mix well. Pour over apples.
Bake in moderate oven 1 to 1 ¼ hours.
Serve warm with extra whipped cream and cinnamon or allow to become cold, spread top evenly with the extra whipped cream, sprinkle with the cinnamon.