This is a whole apple, half-cooked in cider and honey, and then you wrap it in pastry and pour the reduced juices on the top (so it looks like a huge, round jam tart). Then whack it in the oven on high (well, I was doing roast potatoes at the time...) on the bottom of the oven. They come out looking like pastry apples.
Serves 4
5 Braeburn apples, peeled & cored
1 pint cider
1-2 tbsp honey
1/2 Cinnamon stick
Shortcrust pastry
Milk
Sugar
Put the apples in a deep pan, pour the cider in until it reaches just half way up, pour honey over the top of the apples, throw in the cinnamon stick. Cover with a lid and slow cook in the oven for 4 hours at 100°C.
Remove from the oven and gently remove from the juice, cover the apples with cling film and set them aside to cool. Reduce the juices until they are a thick syrup.
Cut a wedge from the spare apple and push it into the cores of the others. Or you could use dates or sultanas, I guess.
Roll out the pastry. Each apple will need a roundish piece with darts cut into it so you can cover each apple, pinching the darts together at the edges to make round pies. Cut the top so that it is flat and open enough to pour a bit of syrup into.
Make 2 pastry leaves and drape them over the top of each pie. Brush with milk (also helps to stick on the leaves) and sprinkle liberally with sugar.
Bake on the bottom of a really hot oven (200°C) (bung them in while your roast potatoes are cooking). As soon as the pastry is golden brown they are done. Serve with crême anglais.
Serves 4
5 Braeburn apples, peeled & cored
1 pint cider
1-2 tbsp honey
1/2 Cinnamon stick
Shortcrust pastry
Milk
Sugar
Put the apples in a deep pan, pour the cider in until it reaches just half way up, pour honey over the top of the apples, throw in the cinnamon stick. Cover with a lid and slow cook in the oven for 4 hours at 100°C.
Remove from the oven and gently remove from the juice, cover the apples with cling film and set them aside to cool. Reduce the juices until they are a thick syrup.
Cut a wedge from the spare apple and push it into the cores of the others. Or you could use dates or sultanas, I guess.
Roll out the pastry. Each apple will need a roundish piece with darts cut into it so you can cover each apple, pinching the darts together at the edges to make round pies. Cut the top so that it is flat and open enough to pour a bit of syrup into.
Make 2 pastry leaves and drape them over the top of each pie. Brush with milk (also helps to stick on the leaves) and sprinkle liberally with sugar.
Bake on the bottom of a really hot oven (200°C) (bung them in while your roast potatoes are cooking). As soon as the pastry is golden brown they are done. Serve with crême anglais.
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