Operating Instructions

27
Recipes
I quantity sweet an pastry
6-8 medium cooking apples
I tablespoon water
1
/
3
cup sugar
¼ cup brandy or 2 teaspoons
vanilla essence
30 g butter
I teaspoon lemon juice
I extra tablespoon sugar
apricot glaze:
½ cup apricot jam
1 tablespoon water
Preheat the oven to 190°C . Line a 20 cm an ring or case
with pastry, then prick well and chill until rm. Line with
grease proof paper and half- ll with pie weights or dried
beans and bake ‘blind’ for 10 minutes. Remove the paper
and beans. Reduce temperature to 180°C and bake for a
further 5-10 minutes until the crust is golden. Allow to cool.
Reserve 2 or 3 apples for the top of the tart. Peel, core and
quarter the others. Slice roughly and put into a saucepan
with the water, sugar, brandy or vanilla and half the butter.
Cover and cook over a gentle heat for about 20 minutes,
stirring occasionally, until tender. Raise the heat and boil,
stirring, until thick enough to hold in a mass in the spoon.
Push through a sieve if necessary. Taste and add more
sugar if not sweet enough. Spread in pastry shell.
Peel and core reserved apples and slice very thinly.
Sprinkle with lemon juice and extra sugar. Arrange slices
in a pattern on top of the cooked apple. Brush with the
remaining butter, melted. Bake for about 30 minutes until
the apples are tender and browned lightly.
Slide onto a rack or serving dish and brush the top and
pastry with the apricot glaze. Serve the tart warm or cold
with a bowl of whipped cream.
apricot glaze: Heat the jam and water in a saucepan
over a low heat and stir until dissolved. Pass through a
sieve, then return to the pan and bring to the boil. Cook
gently until the glaze is clear and the desired consistency is
obtained.
Serves 6.
TARTE AUX POMMES (APPLE TART)
2
1
/
3
cups plain our
1 teaspoon salt
I teaspoon sugar
I sachet dried yeast
¾ cup lukewarm water
3 tablespoons olive oil
I quantity tomato sauce
Sift the our into a large bowl with the salt and stir in the
sugar and yeast. Make a well in the centre and add the
water and oil. Mix to a dough, then turn out on to a well-
oured board. Knead lightly for 4-5 minutes, until smooth
and elastic. Put the dough into a buttered bowl, turn it to
coat with the butter and let it rise until doubled in bulk, in a
warm place, for about 1 hour. Preheat the oven to 200°C.
Sprinkle 2 oiled Swiss roll tins about 35 cm x 25 cm or 2 x
30 cm diameter round pizza pans with a little cornmeal or
our. Now turn the dough out on to a oured board, halve
and roll each half into a large rectangle or round to t the
prepared tins. Cover and leave to rise in a warm place
for 15 minutes. Spread the tomato sauce over the bases
leaving 1.5 cm free around the edge and top with lling.
Bake for 20 to 30 minutes.
Makes 2.
PIZZA CRUST
High Bake
Classic Bake