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Apple Time Is Here Again! Part 1

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Sabine Schneider
Sabine Schneider

It's apple time again. Over the next few weeks I'm sharing almost all of my favourite apple cake recipes. Nah - not apple and cinnamon muffins or some such profanity. REAL apple cake, so make sure you don't miss it.

Blessed who's garden sports an apple tree, preferably a cooking apple, such as Braeburn, Cox's Orange or Granny Smith. It doesn't matter if the apples are heavily flecked or wrinkled or real tart, they can be big or small, mishapen or evenly grown, as long as they have good flavour your cake will be a success. Don't try to bake with eating apples such as Gala or Pacific Rose - they'll just disintegrate to a mushy floury tasteless mess. If you don't have a tree (or a friend with a tree, or a friend with an aunty with a tree) ask in your organic food shop for a good cooking apple variety.

My favourite apple tart

1 pack frozen puff pastry (you’ll need 5 sheets)

100g butter

6 or 7 small Braeburn apples

lemon juice

5tbsp sugar

40g slivered almonds

4 tbsp apricot jam

Thaw the puff pastry. Preheat oven to 250 deg C.

Grease or line a springform.

Brush 4 of the 5 sheets with soft butter, place on top of each other, finish with the last, unbuttered sheet. Roll out to thinly line the baking tin, forming a little edge of app. 2cm.

Peel and halve and core the apples, slice into very thin slices and immediately toss with the lemon juice to prevent browning.

Fan the slices out on the dough. Dot generously with butter, sprinkle with sugar and almond slivers.

Place into oven and bake 35 to 40 minutes or until the edges of the apples are dark brown.

Stir 1 tbsp hot water into the apricot jam and brush the warm tart with it.

Serve soon and with plenty of whipped cream.

to be continued...

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