My husband is the opposite as are some of my friends and would favour a sweet, tangy crumble or pie over the dense, rich, smooth indulgence of chocolate. For me chocolate is pure, decadent luxury and as such is the perfect way to finish a delicious culinary experience. I would feel it a waste of a fine dining experience to come away having not sampled the pastry chefs chocolate creation, an insult almost to there time and effort toiling in the heat of the kitchen.
My husband and I enjoy entertaining in our home meaning our guests reciprocate and cook for us in their home. Such invitations are always accepted with enthusiasm as we are blessed with a network of friends all of whom are very skilled in the culinary department. I do however always feel a pang of anxiety depending on the house to be visited regards dessert. You see some people like myself (I always have at least two desserts to choose from in an effort to suit all tastes) will plan their menu according to the tastes of their guests, others however suit their own tastes. It is in these house I know I will be offered up poached fruit or some such confection which is perfectly delicious but give us a birra chocola pulease!!!
Two weeks ago myself and the hubby attended Sunday lunch in the home of the parents of our sister in law. My husband is not backward in coming forward and harrasses the poor woman every time he sees her for an invitation to Sunday lunch for some of her famous mushy peas. So it would seem that he wore her down and she finally told our sis in law to invite us. It was a delicious mammy's dinner. Full of flavour, every mouthful a little bit of comfort on a fork and each plate groaned under the weight of enough food to feed a small family. Then dessert was brought to the table, two deep filled apple tarts. I smiled politely and enthused that they looked delicious whilst inwardly whinging at the thought of NO FRICKIN CHOCOLATE!
My manners are impeccable so I accepted my plate with much thanks and politely proceeded to spoon some into my mouth. Bang. I had tasted this deliciously perfect apple tart before, fresh from my mams oven and many, many years ago. However, following years of dismissal of such caca milis I had completely eradicated all traces of it from my memory right up until this moment. It brought the warmest of smiles to my face to remember happily tucking into large wedges of apple tart, still warm and smothered in cream on many Sunday afternoons, my mam standing over the kitchen table ensuring everyone happy and contented before she sat down to hers, wiping her hands on her orange and yellow ditsy floral print apron. The day of this magical epiphany, Mothers day, how apt as she so vividly flooded my consciosness and a love of apple tart long forgotten was reborn.
For that reason I have, as best I can, recreated a version as closely matched to my mam's as I can remember. I hope to enjoy this many times again, and that many others will too.
Apple Tart
For the pastry:
175g/6oz Butter (softened)
50g/2oz Caster Sugar
2 Eggs
250g/9oz Plain Flour (sieved)
For the filling:
700g/1&1/2lbs Bramley Cooking Apples
150g/5oz Caster Sugar
1. For the pastry cream the butter and sugar until pale and creamy using a a hand held electric whisk with dough hooks.
2. Add one egg and continue to beat.
3. In a seperate bowl beat the second egg and add half to the butter/sugar mixture, reserve the rest for later, continue to beat.
4. Sieve in the flour and beat until the mixture forms a ball of dough.
5. On a clean work surface knead the dough for a couple of minutes.
6. Divide the dough in to two pieces, flatten each into a round, wrap in cling film and chill in the fridge for at least 1 hour.
7. Preheat the oven to 180°C/350°F/Gas Mark 4.
8. Lightly grease a baking dish/tin with butter.
9. Peel and slice the apples and toss in the caster sugar.
10. Once chilled place the dough onto a floured work surface and roll each round to a depth of 3mm.
11. Line the prepared dish/tin with one sheet of pastry dough and trim any excess from the edges. Brush some of the reserved beaten egg around the rim.
12. Fill the pastry case with the apples, layering them evenly throughout.
13. Place the second sheet of pastry over the top of the apples, press down on the rim and trim any excess. Brush all over with the remaining beaten egg.
14. Place in the preheated oven and bake for 45-50mins or until golden brown on top.
15. Allow to cool slightly and enjoy with fresh cream, custard or ice cream.
