One short weekend and everything has change. yes, the sun still shines but the cold – relative cold at sub 20C – sets in.
It’s time for blackpudding, bacon, egg and fried bread for breakfast. And it’s time for comfort food.
Things like apple fraginpane tart, served with sour creme and a sticky or a glass of Pedro Ximinez.
The beuaty of this recipe is that if you can make – or heaven forbid have access to premade shortcrust pastry – the rest is easy.
This makes four or more in individual tins. For a large single tin double the quantities.
Pastry
100g of plain flour with a pinch of salt. Rub in 60g butter and ad a few tablespoons of water until it comes together in a ball. Sit for one hour in the fridge.
Blind bake in a flan tin a 200C for 15/20 minutes. The size doesn’t really matter. I prefer invididual ones.
Filling
Simply lob all the ingredients into your mixer. I relive the memories of chalet girls past as I dump 60g unsalted butter, 60g caster sugar (which I keep with old vanilla pods in), 100g ground almonds. an egg and a splash of whatever spirit comes to hand (Fundadr spanish brandy today). Mix to a smooth cream and fill the baked flan cases.
Next all you have to do is thinly slice apple quarters and fan out over the filing. Shove in the oven at 180C for about 15 minutes.
Serve warm. And as I said try sour cream/fromage frais.