In the excitement of the first English apples of the season I got carried away and bought more than we could munch 'au naturel' so it was time to hit the books for a recipe to use them up. Nigella Lawson's Apple and Butterscotch Tart seemed to fit the bill, in that I already had all the ingredients. There's nothing more frustrating than deciding to make something, then finding out you need to go shopping first for a missing essential.
Basically, the tart is a shortcrust pastry base, covered with peeled cored apples (Nigella says cooking apples, but I needed to use my yummy eating sort) and topped with a mixture of 150g light muscovado sugar, 4 tbsp plain flour 2 eggs and 4 tbsp cream. Whisk the bits together and pour over the apples. Bake at 210 C for 10 mins and then reduce heat to 180 C and cook for another 20 minutes or so.
Do you remember Gypsy Tart from school dinners of yesteryear? The butterscotch reminded me of that. It sort of souffles round the apples. Delish. And my resident tasting panel agreed.
Although the obligatory jam tarts made from pastry trimmings won the 'fun' award.
I googled the recipe to see if it was on-line for you, and came across 'New Nigella' the blog of a woman whose aim is to cook every recipe from all of Nigella’s books, in A-Z order. Wow, I thought I was a fan, but that's a whole new level of dedication.
Great to see so many lovely folks jumping aboard the blogging meme - I've been fascinated reading them all. If you haven't done it yet, go on, you know you want to!