| 50g unsalted butter |
|
melt until foaming |
Place mixture in 24cm shallow cake tin (not loose-bottomed), and allow to cool. |
Bake in hot oven 20–25 minutes or until pastry is golden brown. Remove from oven, leave to cool 1 minute, then turn out by inversion. |
| 75g light brown soft sugar |
|
cook gently over medium heat 6–8 minutes or until apples begin to soften and sugar is dark and syrupy |
| 2 large Bramley apples |
peel, core, cut into 8 wedges |
| 100g fresh cranberries |
|
stir in |
| 50g pecan nuts |
| 1 teaspoon mixed spice |
| 375g ready-made shortcrust pastry |
roll into a disc a little larger than the cake tin |
|
Lay pastry over, trim away excess, tuck in around the sides. Chill at least 5 minutes, or until ready to bake. |