Like apple pie? Then you’re going to love these. Light, crisp choux pastry with a buttery spiced topping filled with sweet apple cream served with a rich sticky toffee sauce. I like to think of them as apple pie version 2.0, for when you want […]
I’m slowly but surely working my way through the fruit that’s weighing down the branches of my apple tree. This recipe only used a few apples but they made all the difference to a classic treacle tart recipe. It basically becomes a toffee apple tart – and who doesn’t want to eat that?!
You can add more apple roses if you like but my favourite part of a treacle tart is the golden crust on the surface so I didn’t want to totally cover the top of mine. The roses can be a little bit fiddly (not hard, just fiddly) so if you’d rather just lay some apple slices over the top instead then no one will judge you!
I prefer not to use a sweetcrust pastry for treacle tart as I think it’s already sweet enough but you can use one if you prefer.
180g plain flour
splash of cold water
zest of 1 lemon and the juice of half
150g golden syrup
3 tbsp creme fraiche
100g white breadcrumbs
25g ground almonds
big pinch of seasalt
juice of half a lemon
Start by making the pastry. Sift together the flour and cornflour and then gently rub the butter into it until the mixture looks like breadcrumbs. Add a tiny splash of cold water and use this to bring the crumbs together to form a nice ball of dough. Flatten it a little, wrap it in cling film and leave it to rest for at least 30 minutes in the fridge.
Pre-heat the oven to 180°c and lightly grease a loose bottomed tart tin.
Gently roll out the dough so that it’s a few millimetres thick and then use this to line your pie tins. Prick the base with a fork, cover it with grease-proof paper and fill it with baking beans.
Pop the pastry case in the oven for 20 minutes to blind bake. Remove the baking beans and paper from the pastry case and put it back in the oven for another 15 minutes, until it’s baked through and lovely and crisp. Set aside whilst you make the filling.
Zest the lemon and put that and half the juice in a saucepan. Add the golden syrup, butter and creme fraiche and melt it all together. Stir in the breadcrumbs, almonds and seasalt, making sure everything is well combined. Spread the filling over the base of the pastry case. Increase the oven temperature to 190°c .
Now for those apple roses! Fill a large bowl with water and the juice of the remaining half a lemon. Slice the apples as thinly as you can and pop the slices in the water. Microwave the apple for a couple of minutes until they become flexible but not so soft that they break up.
Pat the apple slices dry and lay them out in long rows of about 12, overlapping them as you go. Roll the rows up to create the roses and then gently push them into the tart filling.
Bake the tart for 25 minutes, until it is lovely and golden and the roses are just starting to caramelise a little around the edges. Leave to cool a little before serving with clotted cream or ice cream.
In our house we always try to make weekend breakfasts a little bit special. I think that it stems from years and years of working in retail and never really being able to spend the weekend together.
I often try to make something a little bit more exciting than just a rushed bowl of shredded wheat. Something which can be shared and savoured – even if it does take a little more effort to prepare.
This Dutch baby (yes, it is a weird name) is the perfect dish to indulge in together. It’s essentially a sweet Yorkshire pudding made from a rich, fluffy batter and sweet ripe stone fruit. Ideal for this time of year.
6 ripe, sweet apricots
1/2 tsp almond extract
2 tbsp oil
honey, greek yoghurt and chopped pistachios to serve
Pre-heat your oven to 220°c. Halve the apricots and remove the stones. Pour the oil into an oven-proof frying pan or tart tartin tin and arrange the fruit to cover the bottom it. Put it in the oven so the fruit starts to cook and the oil gets really, really hot.
Put the flour into a large mixing bowl and make a well in the centre. In a separate bowl or jug whisk together the eggs, milk and almond extract. Pour this into the flour and gradually whisk it all together to leave you with a thick smooth batter.
Once the fruit and oil are smoking-hot carefully remove the tin from the oven and pour in the batter. Bake the Dutch baby for 20 minutes, until it is golden and puffed up like a Yorkshire pudding.
Drizzle with honey and scatter over the chopped pistachios before serving with a dollop of thick creamy Greek yoghurt.