Apple recipes

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James

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Apple recipes
« on: October 05, 2006, 14:24 »
What's your favourite apple recipe?

Apple tart:

1.  Freeze 3oz butter.  Grate into 4 oz flour + pinch salt.  Mix up with a knife and add iced water to make pastry.  Rest in 'fridge.  Roll out, put in 8-10" round tart tray and allow to rest in 'fridge.

2.  Slice apples.  Arrange in pastry base.

3.  Beat two eggs, add half pint cream, seeds from vanilla pod/cinnamon/nutmeg, according to choice, two desert spoons of sugar.  Pour over apples.

4.  Bake 30-40 minutes 200 degrees C.

What are you doing with your glut?

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milkman

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Apple recipes
« Reply #1 on: October 05, 2006, 15:11 »
giving them to the in-laws when they get off eurostar tonight!
Gardening organically on chalky, stony soil.

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GrannieAnnie

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Apple recipes
« Reply #2 on: October 05, 2006, 20:56 »
Wish I had a glut!!!!  My 3 year old apple tree had 4 tiny fruits this year, but they all fell off!!!!!!

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Annie

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Apple recipes
« Reply #3 on: October 05, 2006, 22:38 »
This is best made with firm apples with a sharp note like cox`s.


  Tarte Tatin
serves 6 with cream or creme fraiche

  for the pastry

100g cold butter cut into chunks
150g plain flour
2 egg yolks
3tbsps caster sugar

 for the filling

75g butter
6tbsps caster sugar
7 large apples peeled,cored and cut into large pieces



Prheat oven to220C/gas mark 7

Rub butter into flour
add egg yolks,sugar and 1-3 tablespoons of cold water(add bit at a time or it will be too wet before you know it)
wrap in greaseproof paper and pop in fridge for 15 min.

Melt butter and sugar in a 23cm diameter baking tin over a mediumheat.When syrupy and deep golden brown rmove and leave to cool.
Add the apple to the caramel and arrange so that it is roughly level.
Roll the pastry to form a circlethat will sit inside the tin(tip-use plenty of flour and do not handle too much,this is rich crumbly pastry that can become sticky,If you can only get it in the tin in two pieces just pinch to join together.Make sure th pastry fills to the edge of the tin)

bake for 40min or untilpastry is light brown and the juice bubbling
Leave to cool for a few min,run a knife around the edge and turn out onto a flat plate,taking careas the hot juices may run when you turn the tin over.Leave it to cool a little before servin,this is also nice cold.


Worth breaking the diet for,you can almost hear your arteries harden!

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James

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Apple recipes
« Reply #4 on: October 06, 2006, 09:16 »
I tend to make tarte tatin in an ovenproof frying pan - it makes making the caramel much easier.  Good idea, though, I'd forgotten about that.

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Annie

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Apple recipes
« Reply #5 on: October 06, 2006, 09:54 »
I have to admit to owning a heavy guage aluminium tarte tatin tin,it sees a lot of use this time of year.I have also tried loads of reciepes,even Delia,but this,to my mind,is the best.
  We also tried drying apples last year peeling,coring,cutting into rings and hanging them on strings across the fire guard when we light the stove later, until dry.Especially nice in apple cake and  small person munches them as they are.

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hayles62

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Apple recipes
« Reply #6 on: October 06, 2006, 10:34 »
Apple marble cake.


16oz butter
12oz sugar
16 oz SF flour
6 eggs
2 mugs full of Apple puree

Cream the sugar and butter, add the eggs and beat a bit then fold in the flour, once it's all combined carefully fold in the Apple, you don't want to mix it in just marble it through then either divide in muffin cases or make a big one. We all know when a cake is done and I cook it on 200.

A nice change is chuck in a handfull of Caraway seeds. (Caraway seed cake is my personal faveourite)

I haven't tried freezing it yet it never stays around long enough.

This is a lot of cake as I do it for my four ravenous teens but halve the quantities for a normal family. :roll:



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