Our autumn recipe is based on a firm favourite with visiting children and young people at Wick Court, particularly after they’ve collected the apples from the farm’s orchard. With this year’s hot summer leading to bumper crops of apples, why not give these tasty pastries a try yourselves!
Ingredients
- Shortcrust pastry plus flour for dusting
- 6 dessert apples
- Handful of blackberries (optional)
- 1-2 tablespoons of brown sugar (adjust depending how sweet your apples are)
- 1 tsp cinnamon
- 1 egg
Method
- Peel, core and chop the apples into small slices.
- Place the apples in a bowl and mix together with the blackberries, cinnamon and sugar.
- Lightly grease your baking tray and dust your pastry rolling surface with flour.
- Roll out your pastry, using a circle cutters to cut out the base of the tarts and a shaped cutter of your choice for the tops.
- Place the circles into the greased tray and gently push down.
- Spoon a small amount of the apple mixture into the pastry.
- Place the shaped pastry on top of the apple mix.
- Beat the egg in a separate bowl and brush a little over the top of each tart with a pastry brush.
- Bake in the oven at 180c for 10/15 minutes until golden brown.
On the farm, we usually include blackberries in this recipe. However, this year’s berries appeared very early, so unless you have some in the freezer, bookmark this recipe for next autumn so you can try that delicious addition then.
As always, we’d love to see you giving this recipe a try. Share your brilliant baking with us by tagging us on Instagram or Facebook.
