1 x 400g Today Puff Pastry 2 large apples egg-wash: egg yolk + 15ml water whisked together
Preheat your oven to 200℃ and line a baking sheet with baking paper. Unroll your pastry and divide and cut it into 8 equal squares. Place 4 squares on the prepared baking tray and set aside. Make 0,5cm incisions in a vertical line on the other pastry squares. Fill the squares with these incisions following a “brick-laying” pattern. Peel, halve and core the apples. Place half an apple on a square on the baking sheet and cover with a square with incisions. Press down to seal and trim off the excess pastry. Brush with egg-wash and repeat with the rest of the squares and apple. Bake in the oven for 20 minutes and serve with custard.
Filling: 4 large apples 83ml raisins 83ml brown sugar 2,5ml ground cinnamon finely grated zest of 1 lemon
Eggwash: 1 egg and 15ml water whisked together
For the pie crust: Combine the flour and sugar in a mixing bowl. Add the cubed butter and rub in with your fingertips until it is clumps the size of peas. Whisk the egg with a fork and add it to the mixture. Mix the pastry with your hands and add a few drops of water if it is too dry to come together. Shape the pastry into a ball, cover with plastic wrap and refrigerate.
For the filling: Preheat your oven to 180℃ and spray a 22cm pie dish with cooking spray. Peel the apples, core them and cut into small chunks. Add them to a large mixing bowl. Add the raisins, brown sugar, cinnamon and lemon zest and mix through. Cut the pastry into 4 equal pieces and set one piece aside. Press the rest of the pastry into the bottom and sides of the cake tin – you can roll it out and patch wherever it breaks. Spoon the filling into the pie crust. Dust a work surface with flour and roll out the remaining pastry. Cut into strips and make a lattice pattern for the tart. Brush the pastry with the egg wash. Place the apple tart in the oven and bake for 40 minutes. Serve the tart with a dollop of cream.
Easy to make and even easier to eat, apple crumble is a dessert classic for good reason!
1kg apples (5-6 large apples) 25g brown sugar 5ml ground cinnamon
For the crumble: 110g pistachio nuts (you may replace it with pecan if you like) 75g butter, diced 175g self-raising flour 10ml ground cinnamon 110g brown sugar
Preheat your oven to 200℃. Peel and core the apples and then cut them into 3cm chunks. Add the apple chunks, brown sugar and cinnamon to a mixing bowl and toss everything together with your hands. Scoop the apple mixture into a 18cm X 28cm ceramic dish and set aside.
For the crumble: Chop the pistachios into smaller pieces. Set aside. Add the butter and self-raising flour to a mixing bowl and rub it together with your fingertips until it resembles crumbs. Stir in the cinnamon, brown sugar and chopped pistachio nuts. Sprinkle the crumble mixture over the apples, spreading it right up to the edges of the dish. Press the crumble down with the palm of your hand. (If the mixture is tightly packed it will be really crispy) Now run the tines of a fork over the surface. Place the crumble in the oven and bake for 40 minutes. Remove from the oven and allow to stand for 15 minutes. Serve the apple crumble with big scoops of vanilla ice cream.
Preheat your oven to 180℃ and line a 23cm X 13cm loaf tin. Add the flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon to a mixing bowl and mix together with a whisk. Add the buttermilk, egg and vegetable oil to a wide-mouth jug and whisk together until blended. Pour the liquid ingredients into the dry ingredients. Stir until all the flour has been incorporated and you are left with a shaggy, wet batter. Add the chopped apple and nuts and stir through. Scrape the batter into the prepared loaf tin and pat it into the corners. Place the loaf in the oven and bake for 50 minutes. Remove from the oven and allow the loaf to cool in the pan for 15 minutes before removing. Place on a cooling rack to cool completely. Dust with icing sugar and serve.
Preheat your oven to 190℃. Peel, core and cut the apples into quarters. Cut the quarters into chunks. Add the apple pieces to a small saucepan with the sugar and 45ml water. Cook over a low heat, stirring occasionally, for about 5 minutes. Spoon the apple into an ovenproof dish or individual ramekins. Put aside.
For the crumble: Add the oats, flour, butter, sugar and cinnamon to a mixing bowl. Rub the butter into the mixture with your fingers until it has an even crumb texture. Spoon the crumb mixture onto the apple chunks. Place in the oven and bake for 20 – 25 minutes. Serve slightly warm with vanilla ice cream.