cheers to a new season!
and just like that it’s apple picking season once more!
such a joy to see many familiar faces..
our wonderful staff, and our fabulous returning guests.
welcome back!
it’s a delight to welcome new guests to our farm.
and what an absolute treat to eat fresh apples again and appreciate the nuances of each variety.
i had forgotten how much i love gravenstein apples!
apples are ripening a little early this year.. a splendid selection is available to pick.
our bounty pears are also perfect for picking now.
an apple and pear tart recipe to celebrate
you will need…
for the shortcrust pastry
a 10 inch fluted loose bottom tart pan
300g (2 1/3 cups) flour
100g (1/2 cup) cold unsalted butter cut into 1/2 inch cubes
100g (1 cup) icing sugar
a pinch of salt
1 egg and 2 egg yolks
for the filling
a pastry brush
4 apples
4 pears
4 tablespoons of sugar
70g (1/3 cup) butter
1 vanilla pod
1/2 cup apricot jelly or sieved jam
2 tablespoon calvados (apple brandy) or water
make the pastry..
place the flour and butter in a bowl of a mixer with a paddle attachment and combine until this resembles fine bread crumbs.
add the icing sugar and salt and mix for a few seconds.
add the eggs and mix until a cohesive dough forms.. a minute or so.
depending on the size of your eggs, you may have to add a teaspoon or two of ice water.
turn out the pastry onto a work surface and quickly form into a ball.
wrap in plastic, flatten a little into a disc and refrigerate for at least an hour.
butter your tart pan.
roll out the pastry between sheets of parchment or plastic film to about 1/4 inch (5mm) thick.
line your tart pan.. carefully pressing the dough into each groove. leave a 1/2 inch overhanging that you can trim off after baking.. this prevents shrinking.
prick the bottom with the tines of a fork.
place this back in the fridge while you prepare the apples and pears.
preheat your oven to 180°c or 350 °f.
peel core and slice horizontally 2 apples and 2 pears, keeping them in separate bowls. save the juice.
core and slice horizontally 2 apples and 2 pears, keeping them in separate bowls. save the juice.
a mandolin makes the slices even.
place the peeled sliced apples and pears in the pastry in alternate layers, sprinkling a spoonful of sugar onto each layer.
finish with the unpeeled apples and pears, working from the outside edges in.
to make an apple rose for the centre,
place 6 slices of the unpeeled apples into a pan of boiling water for a minute or two until they are pliable. remove and place on a tea towel. overlap 4 or 5 slices horizontally, with the peels facing up. gently roll them up.
place this in the centre of your tart.
melt the butter in a small saucepan.
slice the vanilla pod open and scrape the seeds into the butter.
add this vanilla butter to the saved apple and pear juice.
brush gently and generously all over the apples and pears.
bake at 180°c or 350°f for about an hour and 15 minutes.
check after an hour.. my oven is tiny and was ready after an hour.
while the tart is still warm, heat the apricot jelly with the calvados or water in a small saucepan.
gently brush this over the apples and pears.
with a sharp knife, carefully cut off the excess, over hanging pastry.
let the tart cool for 10 minutes before removing from the pan and placing onto a serving plate.
vanilla ice cream, creme fraîche, or whipping cream all perfectly compliment this.
enjoy!
i hope you’ve enjoyed september’s first week.
now that its a little cooler i am happy to bake more..
and embrace this sweata weatha!
hugs,
laura
No comments:
Post a Comment