Sunday 12 September 2010

Tarty piece

The apple tree in our garden has been looking a bit over-burdened lately. Some branches hang out onto the road and we'll only need one pretty windy day to cause a traffic nightmare. Not to mention the fact that our garden's a bit of a kitty highway, and an apple on the head probably wouldn't do a cat much good.

So it's nice to see a glut of apple recipes in the food magazines this month. October's delicious. magazine arrived last week featuring a tempting French-style apple tart. On closer examination it turns out to be a quince and apple tart from Rick Stein's latest book. Helpfully, though, it does give an apple-only alternative.

It's dead easy: make an apple puree with some apples, caster sugar and a splash of water. Roll out some ready-made puff pastry and cut around a medium sized plate (the magazine recipe does give exact sizes and quantities, but I just used a large-ish side plate and about 4 small apples for the puree). Lay the pastry onto a greased baking sheet, prick it with a fork all over the centre and spread the apple puree over the top. Leave a little perimeter round the edge. Stick the whole thing in the fridge for a while.

In the meantime put the oven on - about 200c or whatever that is for gas ovens. Peel and thinly slice another 2 or 3 small apples. Take the tart out of the fridge and lay the slices on top in circles, overlapping slightly. Sprinkle a hefty amount of caster sugar over the top and bake it all for 30 minutes.

And that's it. There's something in Rick's recipe about glazing it with jam, but life's too short. It's nice hot, but better cold with a cup of tea or hot chocolate. Just sit back and think of Paris!

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