It’s food time again! Woot woot!
This time I have a recipe that is great for this time of the year, when the apples are ready for harvesting and people venture out to the orchards to gather up yummy apples for pies and other goodies.
We have 3 apple trees on our property, 2 honey crisp and 1 honey gold. Unfortunately, our trees were succumbed to these ugly Japanese beetles and basically destroyed our apples that were growing. So we had to pick them and throw them away. 🙁
Apples and dessert.
This is not a recipe from The Great British Bake Off but it is certainly inspired by it and kind of Harry Potter. I’m sorry to those who dislike Harry Potter, but I’m not. I like it and I’m going to embrace my nerdiness thank you very much!
This tart is pretty simple to make. Apples, shortcrust pastry (you can cheat and get one from the store), a couple of lemons, and an unknown ingredient to me at least prior to making this…golden syrup.
This is golden syrup.
We had to order off Amazon, though I think you can make your own golden syrup, but I didn’t want to figure that out. So golden syrup. Also, this stuff is super sticky. I mean super sticky. You need to watch this commercial for it and that is pretty much my experience with this stuff.
I stupidly started making this tart at 6 o’clock in the evening not knowing that it was going to take at least 2 hours to make..oof. So some of my photos look like crap, because I don’t have fancy lighting that I could set up and just have to deal with what I have on in the kitchen.
We tried out a new technique of blind baking. I’ve never done this before, heck I don’t make pies much ( I’m sorry Verona and Matt) and this prevents your pie crust from being soggy and we dont’ want soggy bottoms now do we? Am I right Mary?
We used baking beans prior to filling the crust with the treacle apple.
Another fun thing I learned, and it’s not really learning I guess but a new thing I, aw heck, it was learning, during baking this, was grating apples. That was interesting. So basically you grate the apples, toss in some of that sticky golden syrup and breadcrumbs, yes I said breadcrumbs, with lemon zest and juice.
After the crust is done blind baking you tip the mixture into the tin and bake for an hour.
The tart was pretty good. It had a weird combination of flavors. Not bad, but just weird. You’d get a blast of lemon at first then every subsequent bite you’d get less lemon and more apple. So strange.
Here’s the recipe if you want to try for yourself!