“My Grandmother and all Breton grandmothers favourite recipe is a very rich buttery shortbread cake filled with brandy soaked prunes and apples- Very good with afternoon coffee”
In a bowl cream the butter and sugar together using a hand mixer increasing the speed as the mixture loose up.
Add the egg yolks, the flour and the rum.
Spread half the mixture inside the greased tin.
Cover with the sliced apple.
Cover with the rest of the mixture
Brush with the remaining egg yolk.
With a fork, create the traditional checked design
Cook for 35-40 mins at 180 C.
When cooled, decorate with mini crab apples and gold leaf
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