Serves-6
300 gm: All purpose flour
10 gm: salt
10 gm: grated lemon rind
150 gm: butter
100 ml: cold water
Topping:
6 large apples, preferably Northern Spy
5 gm lemon juice
150 gm cup granulated sugar
freshly grated nutmeg- a pinch
50 ml butter, melted
Glaze:
100 gms strained apricot or peach preserves\mixed fruit jam
15ml tbsp brandy
Method:
Pastry: In large bowl, stir together flour, salt and rind. With pastry blender or 2 knives, cut in butter until mixture is soft and smooth. Sprinkle with water while tossing mixture to distribute moisture evenly, form into a ball. On a flat surface with a rolling pin, roll pastry into circles of 16 inches (40 cm) in diameter. Transfer to large lightly greased baking sheet. (If baking sheet is not wide enough, use 2 sheets, one crossed over the other.)
Filling: Peel apples; quarter, core and slice thinly. In large bowl, toss together apples, lemon juice and half the sugar. Arrange apple slices around edge of pastry, leaving 1-1/2 inch (4 cm) border. Arrange remaining slices continuing in concentric circles, overlapping slices slightly, until pastry is covered. Sprinkle with remaining sugar and dust lightly with nutmeg. Turn pastry border up over edges. [More like a pan Pizza]Drizzle melted butter over apples. Bake in 400 F (200°C) oven for 60 to 65 minutes or until apples are well browned and pastry is golden. Stir together preserves and brandy; brush over exposed pastry and spread and serve hot.
Amit Ghosh is Executive chef at Taj Malabar
