Apple and Passionfruit Shortcake

Submitted by Chas in Melbourne

125 gm (4 oz) butter

1 / 2 cup castor sugar

1 egg

3 / 4 cup self-raising flour

3 / 4 cup plain flour

* stewed apple (see note)

1 passionfruit

1 teaspoon finely grated lemon rind (zest)

 extra castor sugar (for top)

Cream the butter and sugar together, add egg and beat well. Mix in the sifted flours. Turn out onto a floured surface and kneed until smooth. Divide in half. Roll each into 8 inch circle (the dough will be rather soft) to fit into 8 x 2 inch tin. Grease the bottom and sides of tin and line bottom of tin with one pastry circle. Press to fit.
Spread with apple mixture. Place second pastry on top. Press to cover apple mixture. Brush with water and sprinkle with extra castor sugar.

Bake in moderate oven (350F) for 35 to 40 minutes. Allow to stand 15 minutes before

* Apple can be freshly stewed (about 1.5 to 2 cups) or pie-apple from a can (410 gram), sweetened to taste