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Apple Tart Easy as Pie

Here’s a recipe for a really easy apple tart. True, you do make the sweet shortcrust base. But if you’re pushed for a time just use a good store bought version – here in Australia Careme brand is excellent!

If you do make your own, my recipe is based on the wonderful Michael James’ recipe from “The Tivoli Road Baker”. There’s not much about pastry that Michael doesn’t know.

Apart from the pastry the only work is chopping up apples, so you can put this recipe together in no time at all.

Ingredients

Sweet Pastry

100g unsalted butter, diced and softened

100g caster sugar

1 free-range egg

250g plain flour

1/4 tsp salt

Filling

2 large apples

Juice of 1/2 lemon

2 tablespoons caster sugar

Demerara sugar for sprinkling

Method

To make the pastry, in an electric mixer, cream the butter and sugar together really well. Add the egg then add the flour and salt in two additions. Mix just until the pastry comes together.

Put the pastry onto a floured board and gently knead until it just comes together. It will still be quite soft and even a bit sticky.

Wrap in cling wrap and rest in the fridge for an hour.

Meanwhile prepare your filling by chopping the apples into thin slices. Put them into a bowl and cover with the lemon juice.

Preheat the oven to 200 degrees C. Butter a 23cm 9 inch fluted loose based tart tin.

Remove the pastry from the fridge and place on the floured board. Roll the pastry to a circle that’s bigger than the tin so the pastry will hang over the sides. Gently press the pastry into the base and sides.

Mix the caster sugar through the apple slices. Place the apple slices in circles around the pastry, doubling up the layers to use all the apple.

Turn the oven down to 180 degrees C. Place the tart in the oven and bake for 30 minutes until the apples are soft and the pastry is golden brown.

Remove from the oven, and if desired, sprinkle with Demerara sugar for extra sweetness.

Serve with cream, sour cream or ice cream or just eat on its own. Simple and delicious.

Rustic Pear Tart

It’s winter in Sydney, although for readers in the northern hemisphere our daytime maximums of 19 or 20 degrees C must seem quite balmy!

But winter it is, and that’s why I’m baking pies and tarts. It just seems the right thing to do as the days draw in and the nights become chilly.

This weekend I made a sweet tart. This rustic pear tart is easy and a relatively quick tart to make. I say quick – I added to the process by making my own rough puff pastry. It’s totally worth the effort, but using good quality bought butter puff pastry is probably the sensible way to go! I will include the recipe for both puff and rough puff pastry in another post.

You can whip this up in the afternoon for dinner that night. Or have it as an afternoon tea treat.

Oh by the way, you could use other seasonal winter fruit such as apples or quinces.

Ingredients
3 pears (any kind, I like Beurre Bosc)
2 tablespoons regular sugar + 1 teaspoon for sprinkling
1 quantity butter puff pastry (or you could make your own)
1 free range egg
1 tablespoon milk
1 tablespoon of honey

Method
Preheat oven to 180 degrees C fan forced. Line a large baking tray with baking paper.

Thinly slice the pears, leaving the skin on. This is a rustic tart! Scatter the sugar over the pear slices. If you’re worried about the pears going brown, squeeze a little lemon juice over the top.

If you’re using bought puff pastry, you will need to roll out the pastry on a floured surface to make a rectangle about 35cm x 25 cm. Depending on the brand you have bought, you will either be rolling a block or sheets. For block pastry, roll the block to the required rectangle size. If rolling sheets, you may need to cut a large sheet down to size, or amalgamate 2 sheets to make the rectangle. You can do this by putting the edge of one sheet over the other sheet and rolling with a rolling pin to make them stick together. Then shape into the 35cm x 25cm rectangle by rolling and cutting as necessary.

If making your own pastry, roll the pastry on a floured surface into a rectangle about 35cm x 25cm.

The size doesn’t have to be precise – you just want a rectangle that fits neatly onto your baking tray.

Fold over the four edges about 2cm and crimp down with a fork. Make an egg wash by beating the egg and milk together. Brush the pastry, edges included, with the egg wash.

Place the pears on the pastry, in any design you like. Sprinkle with the additional sugar.

Bake for 30-35 minutes until the pastry is a deep golden brown. Take the tart out of the the oven and allow to cool for at least 10 minutes.

Drizzle with honey and serve with thick cream or ice cream or both!

Strawberry on Strawberry Shortcake

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I cook lots and lots of cakes and this new recipe is very, very more-ish! Easy to make and great for afternoon tea or as a dessert.

Bill Granger cooked a Pear, Blueberry and Almond Shortcake on the first episode of his television series Bill’s Kitchen Notting Hill, see below for the link to the series.

http://www.bbcnordic.com/bills-kitchen-notting-hill/episodes/

I decided that the recipe would work just as well with strawberries. For a double strawberry hit, I cooked whole fresh strawberries and also added in a good dollop of my home made strawberry conserve.

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Ingredients

Filling
30 g unsalted butter, softened

40 g caster sugar

150g strawberries, whole

1 tsp vanilla paste

2 tbsp strawberry conserve*

Milk, to brush the pastry

1 tbsp demerara sugar

2 tbsp flaked almonds

Shortcake pastry


125 g unsalted butter

125 g castor sugar

1 egg, lightly beaten

175 plain flour

50 g ground almonds

1 tsp baking powder

Method
Place the butter, caster sugar and vanilla in a saucepan over a low heat. Cook, stirring for 1-2 minutes until the butter melts and sugar dissolves.

Add the strawberries and cook over low heat for 8 minutes or until the strawberries are soft. Remove from the heat and stir through the strawberry conserve, being careful not to break up the whole fruit. Set aside to cool to room temperature.

For the shortcake, beat the butter and castor sugar until thick and creamy. Add the egg and mix well. Add the flour, almond meal and baking powder, then stir until combined. Turn onto a lightly floured surface and knead briefly to just bring the mixture together. Divide the dough in half, pat in to discs, then wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 160 degrees C. Grease and line a 24cm springform cake tin. On a lightly floured surface, roll each dough portion into a round about the size of the tin, then press one round into tin. Spoon the strawberry mixture and any juices over the dough, leaving a small border around the edge. IMG_9880

Top with the remaining dough round and press the edges together to seal. Brush with milk and sprinkle with demerara sugar and flaked almonds.

Bake for 30 minutes or until until golden (cover loosely with foil if browning too quickly). Cool in tin for 20 minutes before carefully removing from the tin.

*My Strawberry Conserve recipe: https://thequirkandthecool.com/2013/09/06/strawberry-conserve/

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