Heilala Vanilla Poached Apple & Raspberry with Sweet Vanilla Crust
Serves 6-8Makes: one deep pie tart
Ingredients
Sweet Vanilla Crust
- 225g self-raising flour
- ½ tsp salt
- 55g Heilala Vanilla Sugar
- 125g butter
- 1 small egg, whisked
- 2 Tbsp lemon juice or milk
Fruit Filling
- 5 cups of peeled, cubed apple (4-5 apples) - Braeburn, Candee and Granny Smith varieties work well
- 1 Tbsp lemon juice
- 110g Heilala Vanilla Sugar
- 1 Tbsp Heilala Vanilla Extract
- ¼ cup of cornflour, sifted
- pinch of salt
- 1 Heilala Vanilla Bean
- 1 cup frozen raspberries (or any fresh berries)
Glaze
- Milk, to glaze
- 2 Tbsp Heilala Vanilla Sugar with 1/2 tsp cinnamon to sprinkle
Method
Preheat oven to 180°C
Sweet Vanilla Crust
In a large bowl, whisk flour and salt together (or pulse in food processor). Cut butter into flour using the back of a fork, incorporating the butter into flour mixture until it is in small pieces. (If using a food processor, pulse at 15-second intervals until butter is finely chopped). Add lemon juice or milk until the mixture comes together. If necessary add more liquid, one tablespoon at a time.
Tip your dough onto the benchtop and gently push together into a rough flat rectangle. Cover and rest
Fruit Filling
Scrape the seeds from the Vanilla Bean and combine all ingredients, except the raspberries, in a medium-sized pot. Gently stir together, cover with lid and simmer on low for 10-15 minutes or until just cooked. Once cooked set aside to cool slightly.
Grease a deep baking dish or pie plate with butter.
Fold the frozen berries through the cooked apple and pour the whole lot into the prepared dish.
To Finish
Roll out your rested vanilla crust dough to approximately 1cm thickness, then using a 4-5cm diameter cookie cutter, cut out enough circles or hearts to cover your dish. Place each cut-out on top of the fruit and overlap to cover the filling. Brush with a little milk and sprinkle over the Heilala Vanilla Sugar and cinnamon mixture.
Bake for 15- 20 minutes until the crust is lightly golden.
Serve while still hot with a scoop of vanilla bean ice cream.
Recipe by – Tracey Sunderland
Photography – Vanessa Lewis
