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With Claire Dodd from Sea­son’s Deli and Cafe, Old Amer­sham

Buckinghamshire Advertiser - - FOOD AND DRINK -

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

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