Tag Archives: apple

chef tjaart’s apple + cranberry pie

chef tjaart’s apple + cranberry pie

Apple and Cranberry Pie

The other day I spent a wonderful morning with the uber talented Chef Tjaart Walraven, judge of the Great South African Bake-Off. We made this easy and delicious apple and cranberry pie. The simple flavours along with the “al dente” apples is a real treat and snuggled under a buttery shortcrust pastry makes for a rather delightful surprise. The lemon juice elevates the tart to something rather special and is perfect with Tjaart’s home-made custard.

Sjef Tjaart
For more information about Tjaart go to: cheftjaart.com

Apple and Cranberry Pie
(Recipe: Tjaart Walraven)
Shortcrust pastry
200 g flour
1 pinch salt
40 g icing sugar
100 g butter, cubed
1 egg
2 tbsp water
Custard
5 egg yolks
125 g caster sugar
2 tbsp flour
500 ml milk
1 vanilla pod, split length ways
Pie filling
500 g Granny-Smith apples
100 g caster sugar
½ lemon zested and juiced
100 g cranberries
25 g butter
1 egg

Making the pastry
Place the flour, salt and icing sugar in a mixing bowl. Add half the butter and rub in with your fingers until it resembles coarse breadcrumbs. Add in the rest of the butter and combine. Make a well in the centre and add the egg and water. Bring the dough together and knead until smooth. Shape into a patty and wrap in cling wrap, refrigerate for 20 minutes.
Making the custard
Place the milk and vanilla pod in a saucepan and bring to just before boiling point, then remove off the heat. Combine thoroughly, the egg yolks, sugar and flour in a mixing bowl. Carefully pour half the milk into the egg mixture whisking constantly. Then add the remaining milk before pouring back into the saucepan. Place back on the heat, whisking constantly until the custard thickens. Remove off the heat and keep warm or transfer to a bowl or jug. Cover the surface with cling wrap to prevent a skin forming
Making the pie
Pre-heat the oven to 200 degrees. Grease your dariole moulds or ramekins. Roll out two thirds of the pastry between two sheets of cling film, releasing the top piece after a few rolls to prevent the plastic tearing. Cut out circles slightly larger than the moulds. Then line each of the greased moulds, refrigerate. Peel, quarter and core the apples, then slice them thickly. Place in a bowl with the sugar, lemon juice and lemon zest. Heat a saucepan over a medium heat, add the apples and butter. Cook for a few minutes, then add the cranberries. Cook for a further 2 minutes, then remove off the heat and leave to cool. When cool, fill the pastry lined moulds. Roll out the remaining pastry, cutting discs slightly larger than the mould. Place over the top covering the filling and seal the edges. Make a small hole in the top to allow the steam to escape. Brush the tops with beaten egg, then dust with caster sugar. Bake for 15 – 20 minutes until the fruit is tender and top is golden brown. Remove from the oven and leave to cool for 2 minutes before inverting. Place the pies on a baking tray and back into the oven to dry off the casing for another 5 minutes. Serve hot with lashings of hot custard.

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candy-striped #beetroot + apple #salad

candy-striped #beetroot + apple #salad

candy stirpe beetroot salad

I looovvvveee crunchy food and this salad is perfect for a hot summers day. It not only tastes fabulous but it looks spectacular too. Delicious and easy to make.

Candy-striped beetroot and apple salad with walnuts and basil
candy-striped beets (you don’t have to peel it)
apples, peeled and cored 

walnuts, chopped 

basil leaves

mandolin slicer
Dressing 

15 ml Dijon mustard

45 ml white sherry vinegar 

62.5 ml good olive oil 

2.5 ml salt 

large pinch black pepper 



Slice the beets and apples thinly with a mandolin slicer. Stack or arrange the beets and apples on a plate. Sprinkle chopped walnuts and torn basil on top. Mix the dressing ingredients well and sprinkle over the salad.

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baked fruit salad

baked fruit salad

baked fruit salad

I felt like a fruit salad the other day but because it was freezing cold and wintery outside I did not feel like cold fruit. I decided then and there to make a baked fruit salad. For me, a fruit salad is not specific fruit – it’s just fruit that you have in your bowl. On that day I had guavas, bananas, apples and pears. I just cored them and baked these with star anise, cinnamon, brown sugar and butter.

It formed this delicious yummy tropical caramel-like sauce at the bottom and was devilish delicious with a dollop of ice cream. Sometimes in life, you have to do things differently. Try it, it sometimes holds some delightful surprises.

baked fruit salad

baked fruit salad

baked fruit salad

baked fruit salad

 

baked fruit salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 Apple, cored and cut into quarters
  • 1 Pear, cored and cut into quarters
  • 1 Banana, peeled and cut into 2 lengths
  • 3 Guavas, cut into half
  • 3 Tbsp (15ml) Soft brown sugar
  • 2 Tbsp (15ml) Butter
  • 2 Star Anise
  • 1 Large cinnamon stick
  • Foil
  • Ice cream or cream
Instructions
  1. Preheat the oven to 200 °C
  2. Add all the ingredients in an oven pan and cover with foil.
  3. Bake for 30 minutes.
  4. Remove the foil and serve hot with a serving of ice cream or whipped cream.

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apple + white chocolate + fennel + pistachios = an extraordinary treat

apple + white chocolate + fennel + pistachios = an extraordinary treat

happy new year everyone, wishing you all the best of everything for 2013. here is something easy and so delicious – it has some of my favourite ingredients and the fennel just makes this an extraordinary treat – love anél

apple white chocolate pistachio snacks with fennel

Apple white chocolate pistachios and fennel snacks

White chocolate and pistachios

Pistachio nuts

 

apple + white chocolate + fennel + pistachios = an extraordinary treat
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • 125g Dried apple rings
  • 100g White chocolate
  • 20g Pistachio nuts
  • 1T Fennel seeds
Instructions
  1. Place apple rings on a tray.
  2. Melt chocolate in a bowl over simmering water.
  3. Paint each apple ring with some melted chocolate and sprinkle with pistachio nuts and fennel seeds.

 

 

 

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