humpday recipe: apple tart

So last week we looked at making pastry.  Well we looked at Himself making pastry if I’m honest, what with me not being able to do it and all….

This week we’re going to turn that pastry into an apple tart.

First you need to make a pastry case for your tart.  Grease a pie tin…

Then carefully place your rolled out pastry into the pie tin.  The best way of doing this is by picking the rolled out pastry up draped over your rolling pin and laying it over the tin then pressing it into shape and cutting off the excess. Personally I use a much more slap dash approach which usually involves sticking the pastry together again with soy milk, but we won’t go into that….

You will need some of these…

You put these into your pie crust before baking to stop it rising and bubbling.  Uncooked rice works just as well but these can be used again and again….

(Tip:  Don’t forget to put a sheet of baking parchment onto the bottom of the pie crust before putting the baking beads in otherwise you will spend half an hour picking out the beads one by one as they have stuck to the crust.  You will note I forgot to do this.  It was a useful exercise in mindfulness….)

Bake the pie crust (avec beads/rice) for 15 minutes at 200*C/400*C/Gas Mark 6 and then take out, remove paper and beads and bake for a further 5 minutes.

Meanwhile we can think about the filling….

Apples!  Home grown (by a friend of Ma Yogini’s) Bramley cooking apples to be exact.  You will need seven.  Chop up and core five of them (some people peel them too but I like to leave the skin on) and pop in a pan with a couple of tablespoons of water and a tablespoon of sugar.  Heat over a medium heat until it looks like this….

Gloopy!

Then fill your piecrust with this yummy apple mixture….

Cut up your remaining two apples into thin slices and place over the top of the pie.  Sprinkle with another tablespoon of sugar (I never said this recipe was healthy!)….

Pop it back in the oven for another 15-20 minutes until the apples and sugar on top have browned….

Enjoy hot with some ice cream…

This by the way is the best dairy-free ice vegan ice cream I have ever tasted.  Buy it!

This entry was posted on Wednesday, September 22nd, 2010 at 10:42 am and is filed under recipes of the week. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.