OMG have I got a ton of stuff to blog about. In fact no doubt I will have forgotten where I got a recipe from it's been so long since I have made it! I'll do my best to remember but I really can't promise anything. Life for our household is pretty full on. With working shifts full-time (and having 6 weekends in a row), my boys being at school and all of that routine, trying to keep on top of housework, varying other commitments and all of Harry's dance stuff there is precious little time for anything else. While I always talk about having people over for dinner or lunch, the reality is that we barely see anyone socially. Time for a change.....she said.....famous last words I think!
Anyway I made this delicious and easy tart/cake for my recently bought Chelsea Winter cookbook. For those NZ Masterchef followers out there, you will know she won it last year. I can't say she was my pick and I can't even remember what converted me to liking her but regardless of what it was she is actually a very good and accessible cook. Her book is well worth it and if you have a Facebook account 'like' the page. You might find yourself a convert like me! This recipe is really yummy and would make a good afternoon tea cake or a simple dessert.
Oma's One and Only Apple Tart (Chelsea Winter 'At My Table')
5-6 medium apples (I used Braeburn and Granny Smith)
1 Tbsp each lemon zest, lemon juice and cinnamon
1 tsp mixed spice
1/2 tsp grd ginger
1 Tbsp sugar
150g butter, slightly softened and cubed
1 tsp vanilla
220g plain flour
1 tsp baking powder
3 Tbsp milk
1/2 c blueberries
2 Tbsp apricot jam
1 Tbsp boiling water
Preheat oven to 160 C fan bake (or 180 C). Grease a 20cm springform tin with butter and dust with some flour (tip out the excess).
Peel and core the apples and cut into segments (cut into quarters then again 2-3 times). Put into a bowl and add the lemon zest, juice, cinnamon, mixed spice, ginger and the 1 Tbsp sugar. Mix well to combine and coat the apple and set aside.
Cream the butter and second measure of sugar together until thick and pale. Add the eggs one at a time beating after each addition. Add the flour and baking powder and mix until just combined then mix in the milk. You will have a thick creamy batter.
Spread and thin layer of batter in the base of the tine. Gently place a ring of apple slices very close together all the way around the inside edge of the tin, lightly pressing them down. Put the 'fat' end of the apple towards the outside of the tin.. Repeat with another layer inside each previous ring until the batter is totally covered with apples. Pour over the lemony liquid (I barely had any) over the apple. If there is a lot only put over half. Scatter over the blueberries. Put the remaining batter over the top and spread as best you can do. Repeat with the apple slices.
Bake about 1 hour or until golden, puffy and set in the middle.
Make a glaze with the apricot jam ad boiling water and brush all over the cake.
Do not store in the fridge.