This flaky comforting bit of apple-pistachio rusticity came together in less than 30 minutes.
I'm thinking pear might also be a good alternative to the apple.
Preheat oven to 170 degrees.
Crust:
1/4 C ground pistachio (grind 1/4 c more for pistachio paste)
3/4 C unbleached flour
1/4 C wholemeal flour
1 tsp baking powder
1 tbsp vanilla sugar
50g butter
1 egg, separated
1 tbsp milk.
whisk together pistachio, flour, baking powder and sugar.
cut in the butter.
stir in egg yolk, then add milk, mixing until dough comes together.
refrigerate dough for 10 min (to keep it cold!).
Pistachio paste:
mix
1/4 c ground pistachio with
1 egg white
1-2 tbsp vanilla sugar
and set aside.
Apple filling:
1 apple, peeled and diced,
tossed with a squeeze of lemon.
Assemble:
form dough into a ball, roll out into a circle.
spread with pistachio filling, leaving 1.5 inches of space from the edge.
place apple in the centre of dough, and
fold 1.5 margins inwards, overlapping and crimping as you go.
A large part of the fruit should remain exposed.
Bake for 20-30 min, just until crust is browned and fruit yielding.
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