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Ker-Y-Pom (Apple in Shortbread)
Ker-Y-Pom (Apple in Shortbread) is a traditional French recipe (from Brittany) for a classic dessert of apple in rum baked in a sortbread crust. The full recipe is presented here and I hope you enjoy this classic French version of: Apple in Shortbread (Ker-Y-Pom).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesFrench RecipesBreton Recipes
Ker-Y-Pom is a Breton specialty from Saint-Malo and is found throughout the city. It's a cake consisting of half an apple wrapped in a buttered shortbread pastry topped up with rum (you can replace the rum with chocolate for children).
Ingredients:
160g Flour
130g Butter
50g brown sugar
3 Egg yolks
1/2 tsp baking powder
4 Apples, peeled, cored and cut into thin rounds
Rum
pinch of Salt
ground Cinnamon for dusting
powdered sugar for dusting
Method:
Pre-heat your oven to 180°C (gas mark 6).
For the Sablés Bretons (Breton shortbread) Whisk together the egg yolks and sugar in a bowl until the mixture is pale and creamy. Add the softened butter and cream into the other ingredients.
Sift over the flour and baking powder then mix until the ingredients come together as a ball of dough (be careful not to over-work or it will become tough).
Roll out the shortbread dough on parchment paper and cut 4 circles of about 10cm (8 in) in diameter.
On each round of dough, arrange the apples slices and sprinkle them with powdered sugar and ground cinnamon.
Form the left-over dough into a ball then spread it again on your work surface. This time cut out 4 rounds 15cm (6 in) in diameter and use them to cover the apples.
Form a hole in the centre of the dough, then add a little rum and close the hole.
Using a brush, brush the Ker y Pom with an egg yolk glaze then transfer to your pre-heated oven and bake for 20 min.
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