Nagging: I have recently relocated from UK to Ireland/Dublin. Big move, beautiful city. So far the only complaint was ” if only my friends were here too” . Yesterday I decided to correct myself to: “only if my friends AND my hairdresser were here too”!! I did warn you it was a nag! But thought you might like to know the person behind this page a bit better. Today you know that its someone with an awful haircut!
Now as for food:
It’s called ‘French’ apple tart, and I have the recipe from Richard Bertinet http://www.amazon.co.uk/Richard-Bertinet/e/B002SIFTDK/ref=sr_tc_ep?qid=1334392035. However, if you travel to France you will see that not all of apple tarts are so glamorous looking. Although they all happen to taste great!
Cheap, and looks beautiful (if you follow a good recipe, such as this one!!). You have the combination of buttery flaky pastry with soft sweet and a bit of sharpness from apples! Its very simple to make, you can also make the tart up to the point of putting it in the oven and then freeze them, defrost half an hour before and cook as described in the method.
Anyway here is the recipe:
- 4 good eating apples
- 1 x 125g jar of apple compote
- 375g ready-made butter puff pastry
- 1 beaten egg (plus a pinch of salt to glaze
- Apricot jam
Preparation: Preheat oven to 200C. A heavy non-stick tray.
- Blitz the apple compote to puree, keep on a side.
- Roll out the pastry to 5mm thick and cut to the size of your tray (the recipe suggests circle tray of 15-20 cm in diameter, but I think its not important as I chose a rectangular)
- Using a blunt table knife , without cutting the pastry make a border all the way around your pastry (5mm in from the edge).
- Dip a fork in flour to stop it from sticking to the pastry and prick the central/ inside the border area of pastry all over (going all the way through the pastry). The area that you have pricked wont rise whereas the outer border will puff up.
- Spread 2 large tablespoon of apple compote thinly over the pricked area of the pastry.
- Remove the stalk and base from eating apples, peel them carefully (you need to keep the round shape of the apple, as later on when you cut it into slices they need to be nice, rounded, half-moon shapes. And the tart will look great.
- Once apples peeled cut each one in half and remove the stalk, and just the actual core not a crater around it!
- Put each half of apple, cut-side down, slice downwards all the way long keeping your cuts about 5mm apart. (You need to be very neat, patient and precise here, you don’t want your workshop ends up looking like battlefields).
- Arrange the slices on the pastry base, so that each slice overlaps the previuse one by half.
- Using pastry brush glaze the pastry borders with beaten egg.
- Cook in the oven for about 20 mins until the pastry is golden brown and apples cooked. They are ready when the arts lifts away from the tray cleanly and crispy.
- Remove from the oven and leave to cool for 15-20 mins on a rack.
- Glaze with apricot jam, and leave to cool again.
Thanks for looking and come back soon!