‘Autumn is in full swing and the trees and hedgerows are bursting with juicy berries and apples ready for the picking. It’s time to enjoy the best of nature’s harvest with these beautiful baking delights.’
PHIL VICKERY’S BRAMLEY APPLE FLAN
6 medium British Bramley apples (2kg) peeled and cored
150g demerara sugar, plus 1 tbsp extra to sprinkle
Zest and juice of 2 lemons 375g shortcrust pastry 1 medium egg, beaten 25g butter, melted 8 tbsp apricot jam 4 tbsp water
1 Preheat the oven to 200°C gas 6. Peel, core and chop 4 apples into small pieces. Put into a pan, add the sugar, lemon zest and juice, bring to the boil, then cook slowly until it’s a chunky purée.
2 Roll out the pastry and use to line a 24cm fluted flan tin. Prick with a fork and line with baking paper and baking beans or rice. Blind bake for 10 minutes. Remove the paper and beans, brush the flan base with some egg and bake for a further 2-3 minutes.
3 Allow the apple to cool slightly, then beat in the rest of the egg. Spoon into the warm pastry base.
4 Peel, core and thinly slice the last 2 apples and arrange around the flan. Brush with the butter and sprinkle with the extra sugar. Bake for 30-40 minutes, until browned.
5 Meanwhile, boil the apricot jam with the 4 tablespoons of water. Brush the flan with the apricot glaze, then cool. Serve with whipped double cream.
www.bramleyapples.co.uk
JAMES MARTIN’S APPLE AND TOFFEE MUFFINS
2 eggs, beaten 80g caster sugar 240ml milk 100g butter, melted 300g plain flour 2 tsp baking powder ½ tsp salt good pinch of cinnamon
2 eating apples, such as Cox’s or Granny Smiths, peeled, cored and finely chopped
50g toffee, broken into small pieces 14 | THE WESTCOUNTRY FOODLOVER 1 Pre-heat the oven to 190o c Gas Mark 5. Line a 12-hole bun or muffin tin with paper cases.
2 Mix the eggs, sugar, milk and melted butter in a large bowl. Sift in the flour, baking powder, salt and cinnamon. Add the chopped apple and mix roughly.
3 Spoon the mixture into the muffin cases, filling them a quarter full, then top with a few pieces of toffee, and cover with the rest of the muffin mixture until the paper cases are half full.
4 Bake in the oven for 30-35 minutes until well risen and golden.
5 Cool on a wire rack.
James Martin, Deserts by James Martin, Quadrille
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