Sheila's Caramelised Apple Croustade
(Shared recipe submitted by John Overholt.)
John's wife, Sheila, found this recipe on the packaging of a Tefal pie plate. He says it is scrumptious. By the way, 'caramelised' is spelled correctly. It is the British spelling of 'caramelized'.
- 50g (2 ounces) sultanas (golden raisins)
- 50ml (2 fluid ounces) orange juice
- 8 cored, peeled and quartered eating apples
- 125g (4 ounces) butter
- 175g (6 ounces) caster sugar (granulated sugar)
- 15ml (1 tablespoon) lemon juice
- 175g (6 ounces) filo (phyllo) pastry
- Pistachio nuts, roughly chopped (to decorate)
Place the sultanas in a small bowl and pour the orange juice over. Cover and soak overnight.
Cut apple quarters in half. Melt half the butter in large frying pan, then add 125g (4 ounces) of the sugar. Add the apple slices to the pan and cook, turning from time to time until caramelised. Sprinkle lemon juice over. Transfer to a 9-inch pie plate and leave to cool. Add the sultanas and orange juice to the pan, bring to the boil and reduce by three-quarters. Scatter the sultanas and juice over the apples.
Preheat oven to 200° C (400° F). Melt remaining butter in a small, heavy-based saucepan. Scrunch the sheets of filo pastry and place over the cooled apples, brushing generously with the butter. Bake for 30 minutes or until golden colour.
Melt the remaining sugar (50g--2 ounces) in a small heavy-based saucepan and heat until the syrup is caramel in colour. Drizzle over the croustade, scatter over the nuts and serve immediately.
Note: If desired, you can reduce the amount of sugar added to the apples.
About John: John is a very good e-mail friend from England, which explains the British spellings and ingredients in his recipes. We have had many conversations about cooking and I am delighted that he decided to share some of the mouth-watering recipes he mentions in his correspondence. He is a great cook. I know he would appreciate hearing from you. His e-mail address is Overholt@tiscali.co.uk.