One of the best-known desserts of Yorkshire is Wilfra apple cake, made with the local Wensleydale cheese. It used to be made in the little town of Ripon for St. Wilfrid's day (the first or second Saturday of August) to commemorate the saint's return to his native town after a long stint abroad. The inhabitants of Ripon would make dozens of Wilfra tarts, and place them in front of their houses for passersby to enjoy.
- Heat the oven to 375°F /190°C. Grease a 12in x 8in (30cm x 20cm) Swiss roll tin or individual tins.
- Cook the apples with water and sugar until soft. Strain and cool.
- Roll out half the pastry to make a rectangle and line the tin.
- Layer with apples and cheese.
- Roll out the remaining pastry and place on top to cover the pie. Seal the edges, leaving two steam holes in the centre.
- Bake for 35 minutes until golden.
- Remove from the oven and sprinkle with caster sugar. Serve warm with cream or custard.
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