On a visit to the library I spied a whole table of enticing cookbooks, including French by the Australian Women's Weekly. I went straight to the After-Dinner Treats section and found something fruity I could make with what I had on hand. This is the first time I've made my own shortcrust pastry, using a food processor. Turned out lovely and crisp and I shall be doing it again!

4 apples (about 600g)
3/4 c prunes, chopped
2 1/2 c water
1 tsp each cinnamon and nutmeg
2 Tbs ground hazelnuts (I used almonds)
2 sheets shortcrust pastry
1 Tbs caster sugar

Do the pastry first. In a food processor mix 1 3/4 c flour and 155g cold chopped butter until crumbly. With motor running pour in 1 egg yolk, 2 tsp lemon juice and about 1/3 c iced water to make ingredients come together as a ball. Knead gently on floured surface until smooth. Cover and chill in fridge for 30 mins.

Peel, core and thinly slice the apples. Put in a medium saucepan with prunes and water. Bring to the boil then reduce heat and simmer covered for 10 mins or until apples are tender. Drain well and cool.

Combine spice and ground nuts in a small bowl. Gently stir in apple mixture.

Preheat oven to 200C. Line a 20 x 30cm tin with baking paper.

Roll half of the pastry into a sheet large enough to cover base of tin. Place in tin and trim the edges but not too much knowing that the pastry will shrink. Line with baking paper and cover with dried beans or rice. Bake 15 min then remove paper and beans and bake further 5 minutes. Spread apple mixture over pastry.

Roll remaining pastry large enough to fit tin, place over apple filling and trim. Brush pastry with water, sprinkle with sugar and score pastry in a crosshatch patter.

Bake for 30-40 min until golden grown. Cool in tin then cut into squares.

I love prunes in baking and they added a dense sweetness to the slice. You could use other stewed fruit such as apricots or cherries.