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Apple Frushie

This is a variety of open fruit tart, usually made with apples or greengages, which is popular in the West of Scotland. Frushie is an old Scots word meaning 'brittle' or 'crumbly', which applies to the pastry. It is a good example of the Victorian love of ornamentation.

8 oz cooking apples (250 g)
3 tsp rose water
2 oz clear honey (50 g)

For the pastry -
8 oz flour (200 g)
2 oz margarine (50 g)
2 oz lard (50 g)
Water to mix

Preheat the oven to 400°F/200°C or gas mark 4.
To make the pastry, sift the flour into a bowl and add salt. Rub in margarine and lard till the mixture is like fine breadcrumbs. Sprinkle in a little water and mix to a stiff dough with a round-bladed knife. Leave aside in a cool place to rest for five minutes. Roll out pastry on a floured board and line a greased 9 and a half " (24 cm) enamel plate. Cut off scraps and roll out to make strips for the top of the pie. Peel, core and slice the apples very thinly. Spread them out on the base of the plate. Sprinkle with rose water and pour honey evenly over the apples.
Lay strips on top of apples to make a lattice design. Seal with a little water at the edges. Bake in a hot oven for 25-30 minutes. When cooked, sprinkle with caster sugar and serve hot with cream.

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