Wednesday, 9 October 2013

Plums and apples the flavours of autumn

In recent years I feel that we have lost sight of the seasons. The supermarkets bring us whatever fruit or vegetables that we want at any time of the year. Strawberries at Christmas being a good example of what I mean.  So, for this post I want to cook exactly what's in season and today that is apples and plums. The apples were given to my by a dear friend and the plums come from our garden in Italy. We picked them ourselves after waiting eagerly for them to ripen up to our satisfaction.

I decided to make small tartlets as I can contain myself to one rather than scoffing a large piece of a tart. I also wanted them to look pretty. Not too sure that I achieved that though. They certainly look homemade.

I tend not to weigh out too much when it comes to the filling as I just make use of what I have on hand.  If I make too much, I freeze it until I can use it up in a different way.

  1. Make the filling by peeling, quartering and cubing some apples. I used Bramleys.
  2. Remove the stones from an equal weight of plums and mix in to the apples. Add enough sugar to sweeten to your taste. I like mine sharp so I don't add too much. You can always taste after they are cooked and add more.
  3. I cook mine in the microwave for as long as it takes to soften the fruit. All microwave ovens will differ.
  4. Cool the mixture before using it to fill the pastry shapes.


200g plain flour
120g butter
60g sugar
1 egg

  1. Rub the butter into the flour and sugar.
  2. Add the egg and bring the mixture together into a ball of dough. If there is not enough liquid try adding a small spoonful of water at a time until the ball of dough forms.
  3. Put the dough into the fridge to firm up. About 30mins should be enough.

Heat the oven to 180 degrees C.

On a floured surface roll out the pastry until it is about 3mm thick. Cut into rounds big enough to fill small muffin tins. Line the tins with the pastry.
Fill the moulds with enough of the apple and plum filling to just below the top of the moulds.
Roll out the remaining pastry and cut into strips. decorate the tops of the tartlets with the pastry.
Cook in a preheated oven until well browned.
Wait until the tartlettes have cooled a little before turning out.

Now for some custard or should it be cream?

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