welcome autumn

welcome autumn!

the colours in the valley are just starting to change!

 isn’t it wonderful to wear sweaters again? 

we know we are spoiled to be able to enjoy an apple a day.

and to be able to bake with so many different varieties of apples is pretty special!

i love this rustic apple tart.. 

made with my favourite.. cortland apples.

it would be equally wonderful with a combination too..

our smoothie, empire, mutsu, jonagold, ambrosia, golden delicious,

 ida red or granny smith would be excellent choices. 

(they aren’t all available to pick quite yet.)

the pastry is a sweet shortcrust pastry that tastes similar to a shortbread cookie.

 it’s just lovely with our apples. 

i suggest making the pastry a day or two before..

it needs resting and requires blind baking. it’s easy but a little time consuming.  

you will need..

an 8 or 9 inch fluted loose bottom tart tin. 

4 or 5 apples.. sliced very thin. do you have a mandolin? 

the zest of 1 small lemon

a sprinkle of cardamom or cinnamon 

a pinch of maldon salt

1/2 cup of sugar or less if you prefer

4 tablespoons of butter, cut into tiny cubes and frozen

1/2 cup apricot jelly, or warm sieved jam. you don’t want apricot lumps.

1 tablespoon calvados or apple cider 

a pastry brush

for the sweet shortcrust pastry

1 3/4 cups of all purpose flour

1/2 cup plus 1 tablespoon unsalted butter, cut into cubes

1/3 cup icing sugar

1 egg yolk

2-3 tablespoons of milk 

for the egg wash 

1 egg yolk 

boiling water

5-ish cups of dried rice, lentils or beans  for blind baking. 

to make the pastry shell

place the flour and butter in the bowl of a mixer.

using the paddle attachment mix on medium speed until the butter has been incorporated. this will resemble fine bread crumbs.

add the icing sugar, and mix for a few seconds before adding the egg yolk and milk.

mix until a cohesive dough forms. it should take only 30-60 seconds.

add extra milk a teaspoon at a time if it's too dry. 

turn out the pastry onto a work surface and quickly form into a rough ball.

place the dough between two sheets of plastic film wrap. 

flatten the pastry with the palm of your hand and then roll out the dough to an approximate depth of 1/4 inch.. trying to keep it in a circle shape. 

place this in the fridge to rest for at least an hour.

once rested, place this between 2 sheets of parchment paper and roll out to be a little larger than your pan. 

line the fluted tart tin. 

be sure to press the dough gently into every fluted edge of the tin.. using a little ball of dough wrapped in plastic works great for this. 

leave an overhanging of about 3/4 of an inch.

this overhanging prevents shrinkage. 

rest this again for at least 30 minutes in the fridge. 

blind bake the pastry..

preheat the oven to 350°.

place a baking sheet in the oven.

scrunch up a piece of parchment a little larger than the tin.

place on top of the pastry and fill with dried rice, beans or lentils. 

fill all the way to the top to prevent the pastry coming away from the sides during baking.

the extra weight will keep the bottom from lifting.

bake for 20 minutes.

remove the beans and paper.

gently prick the base with a fork and return to the oven for a further 5 minutes.. until all of the rawness is baked.

check the shell for holes or cracks and use the leftover pastry to make repairs.

make an egg wash by mixing an egg yolk with a few drops of boiling water. 

brush this to glaze the pastry shell.. including the sides. 

you won’t use all of the egg wash.

return to the oven for another 15-20 minutes. 

the pastry will be golden and cooked through.

the overhanging edges may look burnt.. but this will be shaved off when cooled.

allow the pastry to cool completely.

to trim away the overhanging pastry, use a vegetable peeler.

gently shave the pastry til the the top of the tin has been reached.

brush away the crumbs that have fallen in the shell.

it’s now ready to be filled.

it will keep for a few days in an airtight container.

i used a large baggie. 

to make the apple tart..

preheat oven to 350°.

sprinkle the lemon zest, cardamom or cinnamon, and salt on the bottom of the cooked pastry.

slice the apples and keep them in groups.

arrange the apple slices in groups in the pastry shell. 

sprinkle with sugar, and dot with frozen butter.

bake for 45 minutes to 1 hour.. peeking in at 30ish minutes. (my oven is small and things take much less time to bake.)

i covered the tart with foil after 30 minutes for a little while, afraid the pastry would burn. the last 10 baked uncovered.

in a sauce pan, heat the apricot jelly or sieved apricot jam and calvados.

gently brush this on the apples and pastry. 

serve warm or at room temperature,

with or without my favourite additions.. 

vanilla ice cream, crème fraiche,

 or whipping cream!

enjoy!

oh where has september gone? 

delight in her last lovely week.

warmly, 

laura

carl laidlaw orchards

 

more apples and more cake

i could happily pick apples and bake every day,

especially now that the days are getting a little cooler. 

 here is another cake to love..  french apple cake. 

so delicious and moist and flavourful..

there’s 12 cups of apples inside!

we have enjoyed this throughout the day.. not just for dessert.

for breakfast, later with a cup of tea or coffee, 

a little pick me up in the afternoon, and a late night treat.  

i love that it’s not too sweet.

you will need..

12 cups of apples.. sliced and unpeeled

that’s about 9 or 10 apples, depending on their size. 

a combination adds layers of flavour. 

i used 7 cups of cortland 

5 cups of royal gala

you want apples that will keep their shape when baked. 

mcgowen, honey crisp, spartan, empire, jonagold, golden delicious and mutsu are all excellent choices.

1 cup of sugar divided..

you will use 2 tablespoons first. 

1 tablespoon calvados or our apple cider

1 teaspoon of fresh lemon juice

3 large eggs (150 grams ) room temperature 

1 1/2 teaspoons vanilla extract or vanilla bean paste

1 cup all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

3/4 cup unsalted butter, melted and cooled

1 tablespoon demerara sugar to garnish 

to make..

preheat oven to 400°.

line 2 baking sheets with parchment paper.

butter the sides of an 8 or 9 inch spring form pan and place parchment paper on the bottom.

flour the sides.

in a large bowl, toss the apple slices,  2 tablespoons of sugar, calvados or cider, and lemon juice.

let this stand for 15-ish minutes.

place these apples on the two baking sheets and bake until the apples have softened.. 20-ish minutes.. turning them after 10 minutes. 

let them cool on the pan for 20-ish minutes.

reduce the oven to 350°.

in a large bowl, whisk the eggs until pale and foamy.3-ish minutes.

add the vanilla and remaining sugar. (1 cup minus 2 tablespoons)

in another bowl whisk the flour, baking powder and salt together.

gradually add the flour mixture to the egg mixture alternately with the melted butter.. 

a third of the flour mixture, then half of the butter mixture, another third of the flour mixture, the rest of the butter, then the rest of the flour. 

make 7 or 9 roses using the apple slices and set them aside

fold the remaining apple slices into the batter.

using an offset spatula, spread the batter into the prepared pan and gently press down to distribute the batter evenly and into the edges of the pan. 

smooth the top to make an even layer. 

tuck the apple roses into the batter and sprinkle with sugar.

bake until golden brown and set. depending on your oven, 1 to 1 1/2 hours. 

cover the top with foil part way through to prevent the top from burning..

after 40-ish minutes.

you may have to keep peeking in to see when the top is golden.

let the cake cool completely before removing it from the pan. 

i love creme fraîche or whipping cream on cakes, but this one is so moist and delicious it doesn’t really need it. 

of course a generous dollop would make it a little more festive!

coming in from outside to a house that smells of cake is pretty lovely. 

i hope you are enjoying this dreamy time of year..

so full of changes.

whispers of autumn, while summer lingers. 

a delightful, in between season.

be well,

laura

carl laidlaw orchards