With Claire Dodd from Season’s Deli and Cafe, Old Amersham
ITH autumn in full swing, it’s time to cook with that great British ingredient, the humble apple.
My favourite is a Cox, full of flavour, great for cooking and just eating, always pleasingly crisp.
You can use any apple here, (maybe you have some windfalls in the garden). If it’s a cooker, just up the sugar to three teaspoons.
This is a lovely thin, crisp tart, great served warm with cream or ice cream, or packed cold into lunch-boxes. puff pastry, removed from the fridge 20 minutes before using 5 Cox’s apples or similar Juice of half a lemon 1 teaspoon of caster sugar Glaze: 50g caster sugar 2 tablespoons of melted butter Quarter of a teaspoon of sea salt