mince with the brandy grated apple cherries, raisins, powdered clove, nutmeg
flour, corn flour and salt together.
the sugar and cut in the butter – Rub lightly together with the fingertips until
pulse the ingredients in a food processor until crumbly.
of the pastry into the bottom of a greased 23cm square tin.
the fruit mixture evenly.
grate the rest of the pastry over the top and bake at 160°C for an hour until
pale golden brown. Cut into squares while still warm in the pan, set aside to
cooled sift over the icing sugar.
with permission of Janice Tripepi.
blog, click here.