Apple and Hazelnut Layer
hp.png Apple and Hazelnut Layer Dessert • London
A Southern England (London) dessert. If you make this pudding during the autumn, look out for Kentish hazelnuts to add a nutty crunch to the layers.
Servings & Worth: 8 / 2 knuts a serving
Skill/Roll: +roll Cooking Training: 2nd Year Domestics Club
Ingredients: 75 g (3 oz) hazelnuts, shelled • 75 g (3 oz) butter • 45 ml (3 tbsp) caster sugar • 115 g (4 1/2 oz) plain flour • pinch of salt • 450 g (1 lb) Cox's apples, peeled, cored and sliced • 15 ml (1 tbsp) apricot jam or marmalade • grated rind of 1 lemon • 15 ml (1 tbsp) candied peel, chopped • 30 ml (2 tbsp) currants • 30 ml (2 tbsp) sultanas • icing sugar • whipped fresh cream and hazelnuts, to decorate
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  1. Cut out two 20.5 cm (8 inch) circles of greaseproof paper.
  2. Reserve 8 nuts and finely chop the remainder. Cream the butter and sugar until pale and fluffy. Stir in the flour, salt and chopped nuts, then form into a ball and chill for 30 minutes.
  3. Put the apple in a saucepan with the jam and lemon rind and cook over a low heat for 5 minutes, until soft. Add the candied peel and dried fruit and simmer for 5 minutes.
  4. Divide the pastry in half, place on the sheets of greaseproof paper and roll out into two circles. Transfer to greased baking sheets.
  5. Bake at 190°C (375°F) mark 5 for 7 - 10 minutes, until light brown. Cut one circle into 8 triangles while warm. Leave to cool.
  6. Just before serving, place the complete circle on a serving plate and cover with the apple mixture. Arrange the triangles on top. Dust with icing sugar, pipe cream on top and decorate the apple layer with hazelnuts.
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