Category: Baking

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Apple Tart with warm custard & raspberries

Apple-Tart-with-Whiskey-Sauce2

Serves 4

Ingredients

  • 250g shortcrust pastry
  • 50g ground almonds
  • 4 large Bramley apples, peeled and diced
  • 2 tablesp. sugar
  • 250ml cream
  • 3 egg yolks 50g caster sugar
  • Dash of whiskey

To Cook

Set oven Gas Mark 6, 200°C (400°F).

Line four individual tart tins with the pastry. Sprinkle some ground almonds on the base of each one. Then add the apple and enough sugar to sweeten. Heat the cream. Beat the egg yolks and sugar together. Stir in the cream and a dash of whiskey. Spoon a little of the cream mixture into each tart. Keep remaining cream. Bake tarts for 25-35 minutes.

Pour the remaining cream into a bowl. Place over simmering water. Stirring constantly, continue to cook until the custard thickens. Set aside – keep warm

Serving Suggestions

Serve the tart, dusted with icing sugar, with the warm custard. Vanilla ice-cream, thin almond biscuit, raspberries etc. are optional.

http://www.bordbia.ie/consumer/recipes/desserts/pages/appleandjamesontart.aspx

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Catherine’s Citrus Apple Crumble

What you need:

  • 175g/6oz Odlums Porridge Oats
  • 125g/4oz Odlums Cream Plain Flour
  • 125g/4oz Shamrock Demerara Sugar
  • 125g/4oz Butter or Margarine
  • Pinch of Cinnamon (optional)
  • 450g/1lb Cooking Apples (peeled, cored and sliced)
  • 2-3 tablespoons Sugar, to sweeten
  • Rind & Juice 1 Lemon
  • Rind & Juice 1 Orange

How to:

  1. Preheat oven to 190°C/375°F/Gas 5.
  2. Put the oats, flour, sugar and cinnamon if used, into a bowl.
  3. Rub in the butter or margarine with the tips of your fingers to form a dough.
  4. Place the apples in an oven proof dish. Sprinkle over the sugar to taste.
  5. Pour over the lemon and orange juice and rinds. Sprinkle the crumble on top.
  6. Bake for approx 30 minutes. Serve hot with ice cream, cream or crème fraîche.

Citrus Apple Crumble

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It’s good to see this, old cooling rack from “Lynch’s Bakery “ Killeagh. Co Cork that closed in the 70s ,

 

Screenshot_2020-05-17 Ballymaloe Cookery School ( ballymaloecookeryschool) • Instagram photos and videos

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It’s good to see this, old cooling rack from “Lynch’s Bakery “ Killeagh. Co Cork that closed in the 70s , @jen.allennn left me 190 loaves to bake this morning . .
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Rachel Allen’s Strawberry and Rhubarb cobbler

cobbler

Strawberry and rhubarb has to be my favourite summer flavour combination and in this recipe, 
the two juicy fruits lie underneath a 
thick blanket of crunchy, buttery deliciousness.

Ingredients

(Serves 6)
You will need:
Butter for greasing
300g (11oz) rhubarb, 
cut into 2cm (¾in) pieces
300g (11oz) strawberries, sliced
100g (3½oz) caster sugar

For the batter, you will need:
225g (8oz) plain flour
2 teaspoons baking powder
50g (2oz) butter
100g (5oz) caster sugar
75ml (3fl oz) milk
1 egg
50g (2oz) almonds, chopped

Method

Preheat the oven to 170°C, 325°F, Gas 3.

Grease a 1L (1¾pt) pie dish with butter, then add the rhubarb pieces and the sliced strawberries and scatter over the caster sugar.

To make the batter, sift the plain flour and the baking powder together into a bowl. Rub in the butter, then mix in 
75g (3oz) of the caster sugar. Beat the milk and the egg together and mix in to the butter-and-sugar mixture to form a soft dough. Place this dough in ‘blobs’ over the top of the fruit.

Mix the chopped almonds together with the remaining 25g (2oz) of the caster sugar, then sprinkle them over the top of the cobbler.

Place the cobbler in the oven and bake it for 45-50 minutes until the centre is cooked through. Stick a skewer into the batter – the cobbler is ready if it comes out clean.

http://www.rachelallen.com/post/strawberry-and-rhubarb-cobbler