2019-09-01_Food_Heaven

Recipe by beautifulcountrybeautifulfruit.com

Recipe by Waitrose.

Thousands of recipes can be

found at http://www.waitrose.com/recipes

68 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

Granny Smith’s

Golden

Delicious tart

SERVES 6-8

500g (1lb 1oz) pack ready-to-roll

puff pastry (not sheets)

a little plain flour

1 large free-range egg, beaten

20g (¾oz) butter, softened

50g (1¾oz) caster sugar

150g (5½oz) ground almonds

1 tsp vanilla extract

2 South African Granny Smith

apples, cored and thinly sliced

1 South African Golden Delicious

apples, cored and thinly sliced

juice of 1 lemon

20g (¾oz) toasted flaked almonds

crème fraiche or whipped double

cream, to serve

1 Preheat the oven to 220°C/Gas

Mark 7.

2 Roll out the pastry on a lightly floured

surface into a circle, measuring roughly

35cm (13½in) diameter. Cut cleanly

around the edges with a sharp knife. (Use

an upturned dinner plate for a template).

A clean-cut edge helps the puff pastry to

rise well. Lift the pastry onto a baking

sheet lined with baking paper, then score

a border about 1cm (½in) from the edge,

without cutting right through.

3 Reserve about 1 tbsp of the beaten

egg, then mix the remainder with the

butter, sugar, ground almonds and

vanilla extract. Spread evenly over the

pastry, avoiding the border.

4 Toss the apple slices in the lemon

juice, then scatter them randomly over

the surface of the tart, avoiding the

border. Brush the border with the

reser ved beaten egg. Bake the tar t for

20-25 minutes, until the pastry is risen

and golden brown.

5 Scatter the flaked almonds over the

tart and serve warm, with crème fraiche

or whipped double cream.

Chocolate

honeycomb fridge

cake

SERVES 12

4 tbsp golden syrup

150g (5½oz) pack Waitrose Duchy

Organic All Butter Shortbread,

broken into small pieces

100g (3½oz) whole organic

almonds, roughly chopped

150g (5½oz) Love Life Ready To Eat

Organic Soft Dried Apricots, diced

1 Break the chocolate into a small pan,

then add the butter and syrup. Heat

very gently, stirring from time to

time, until smooth and glossy.

2 Place the shortbread in a large bowl

and stir in the almonds, honeycomb and

apricots. Pour in the chocolate

mixture and stir until evenly coated.

3 Tip the mixture into a 20cm (8in)

loose-bottomed cake tin, patting down

carefully to get it right into the corners.

Chill for at least 2 hours until set. Slice

into wedges to ser ve.

TIP

Mix things up by adding your

favourite fruit, nuts or sweet treats.

Try scattering pumpkin seeds over the

top, dusting with freeze-dried

raspberries, or stirring fudge chunks

through before chilling.

2 x 100g (3½oz) bars Montezuma’s

Very Dark Organic Chocolate

50g (1¾oz) Waitrose Duchy Organic

English Salted Butter, diced

45g (1½oz) pack Cooks’

Homebaking Honeycomb Niblets