NZ Gardener - Garden Diary 2018 - - Seasonal Recipes -

INGREDIENTS FOR AP­PLE COMPOTE • 3 ’Granny Smith’ ap­ples, peeled, cored, chopped • 3 cloves • 1 cin­na­mon stick • 2 ta­ble­spoons lemon juice • 3 ta­ble­spoons caster sugar • 2 ta­ble­spoons wa­ter

METHOD Place all ingredients in saucepan, cover and cook over a low heat un­til fruit has soft­ened and be­gun to break down. Re­move cin­na­mon and cloves. Set aside to cool.

INGREDIENTS FOR PAS­TRY • 200g flour • 2 ta­ble­spoons ic­ing sugar • 100g un­salted but­ter, chilled, cubed

METHOD In a food pro­ces­sor, com­bine the flour and ic­ing sugar and pulse to mix. Add the but­ter and pulse to a fine crumb. Add 4 ta­ble­spoons chilled wa­ter and pulse un­til large lumps have formed. Tip the dough onto a clean bench and bring to­gether with your hands. Form into a round, wrap in plas­tic wrap and re­frig­er­ate for 30 min­utes.

TO AS­SEM­BLE • Flour for dust­ing • 4 ’Brae­burn’ ap­ples, cored, cut in half • juice ½ lemon • 3 ta­ble­spoons apri­cot jam • 1 ta­ble­spoon caster sugar • whipped cream, ice-cream or thick Greek-style yo­ghurt to serve

METHOD Pre­heat oven to 200°C and put a bak­ing tray in the oven. Place a sheet of bak­ing pa­per on a bench and dust with flour. Place the dough on the bak­ing pa­per. Dust with flour; put an­other piece of bak­ing pa­per on top. Roll pas­try to 4mm thick and use it to line a 24cm tart tin. Trim edges. Re­frig­er­ate for 20 min­utes. Spread ap­ple compote over pas­try. Cut ap­ples into 3mm slices and mix with the lemon juice. Ar­range the slices over the compote, over­lap­ping the edges. Brush ap­ple with half the jam and sprin­kle with sugar. Trans­fer tart to the hot bak­ing tray. Bake 40 min­utes. Glaze with re­main­ing jam then al­low to cool for 10 min­utes be­fore serv­ing. Serve while warm with whipped cream, ice-cream or yo­ghurt. Ginny Grant/cui­sine

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