Caramel Apple Lattice

By diddledumplings

A rich all butter pastry apple lattice with an indulgent caramel sauce. Best served warm and can be accompanied with vanilla or almond crunch ice-cream, custard or pouring cream.

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Ingredients

Pastry
500g (1.1lbs) plain flour
350g (120z) butter
3 tbsp caster sugar
2 tsp salt
1 egg
125ml water (if required)
Apple & Caramel Filling
125g (4oz) butter
4 tbsp water
3 tbsp plain flour
100g (3½oz) caster sugar
100g (3½oz) soft brown sugar
6-8 apples

Details

servings 8
Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Average budget

Preparation

Step 1

For the pastry blend flour, butter, sugar and salt until it resembles breadcrumbs.

Mix in egg and water (if required) to form a stiff dough.

Chill until ready to use.

Step 2

Pre-heat the oven to 220ºC, 425º F, gas mark 7.

Melt butter in a saucepan and stir in flour to form a paste.

Add water, caster sugar and brown sugar and bring to the boil.

Reduce temperature and allow to simmer.

Step 3

Line a 10 inch round pastry dish with ¾ of the chilled dough.

Return pastry case and remaining pastry to refrigerator whilst preparing the apples.

Peel, core and cut 6-8 apples into chunks and arrange in a slight mound in the prepared pastry dish.

Step 4

Roll out remaining pastry and cut into strips and cover the apples to form a lattice top.

Gently pour the sugar mixture over the pastry lattice and apples.

Step 5

Bake lattice for 15 minutes at 220ºC, 425º F, gas mark 7.

Then reduce temperature to 180ºC, 350º F, gas mark 4 and bake for a further 35-45 minutes until the pastry is golden brown.