Roll out thinly between two sheets of plastic wrap. Rub butter into flour, add pecans and sugar, add egg. To make the red rose apple tart you will need:Ģ50g (8.82 ounces) or 1 1/2 cups plus 1 Tbsp plain or all purpose flourġ25g (4.41 ounces) or 1/2 cup plus one Tablespoon unsalted butterġ00g (3.53 ounces) or 1/2 cup caster sugarĦ0g (2.12 ounces) or ½ cup pecan nuts processed until fine (optional) Watch the video above to find out the secret to softening apples, as if they are cooked, without heating them. One of the challenges I faced with this recipe was how to keep the red colour of the apples because when heated they turned brown. I guess it’s true what they say – the simple things in life are often the best. Nobody dressed to impress, the kids forgot about their iPads and the conversation (and laughs) just flowed. We’ve just returned from a short trip to Melbourne, where we spent several days eating delicious food, swimming in the backyard pool and swapping stories with some of our closest friends. It’s beautiful enough to take centre place on a Christmas dessert buffet … but why wait when you could share it over afternoon tea with old friends. It will sweeten the apples and leave a beautiful glaze on the tart.This dessert is a real crowd-pleaser with a delicious bouquet of gorgeous red apple roses, rich creamy custard and crisp pecan pastry. While it’s baking, heat up the apricot preserves because when the tart comes out of the oven you’ll brush the top of the tart with the preserves. Once you have all the apples overlapped perfectly (mine weren’t) place it in the oven until the edges of the apples start to caramelize and the apples are soft. If you have a pastry recipe you like, it will work just fine for this tart. This is my standard pastry recipe that makes enough dough for two tarts. Make sure you place the apples neatly because if you don’t, my mother-in-law will move them for you. Over the sauce, you place the apples sliced very thinly in a lovely pattern on top of the apple sauce. Joan couldn’t believe I’d never made a tart by putting applesauce in the bottom. Aussie apple tarts are made by smoothing spiced apple sauce over the bottom of the tart quite thickly. It gets much hotter there in the summer (and dryer) and much much colder in the winter.Īnyway, about this tart. We’d like them to move up here but they think it’s too hot where we are. They live in Victoria in the southern part of Australia. She’s the size of a number 2 pencil and just about as tall but she’s never lost her perky, sexy personality. My mother-in-law is the cutest old lady you’ve ever met. “If you slice the apples too thickly, they won’t cook all the way through before turning brown.” Check. She did the heavy onlooking and the big advice giving. While that was chilling we peeled and sliced the apples. I suspect she thought her pastry was best but she allowed me to make my stand-by recipe. We started by making some apple sauce and while it was cooling, we (read that I) made the pastry. She knows I’m a pretty good cook but she also knows most of the food I make comes from my roots in the US. She decided that she would tell me how to make the tart and I’d do all the work. See what I said above about loving everything apple – I was IN. My mother-in-law was reading her book and I’d just finished cleaning up the place a bit.ĭuring a break in her book reading, she suggested that we make an Aussie Apple Tart. My in-laws visited and we were having a relaxing weekend, not doing much of anything. I love apple pies, apple tarts, apple crumbles - apple just about anything. I hate it but that’s an argument for another today. So here it is, barely the end of summer and it gets dark at 6pm. Yes, that’s correct, it’s the dumbest thing I’ve ever heard of. Queensland, the state I live in, doesn’t have daylight savings time. Even though we live up north and it’s pretty warm all year around (we’re upside down so think of Florida where Maine is), it’s getting dark early.
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