Apple and Berry Pie | Book of Elsa

This is a weekender recipe, I don't apologise for it either. There is no way I would make this unless I had time to seriously devote to it. I give a recipe for sweet shortcrust pastry because it's worth making your own in this case. But, if you don't feel that way inclined for any reason then good all buter shop bought is fine. I would say to make the pastry dough the day before.

Apple Turnover | Book of Elsa

<Large> Apple and Blackberry Turnover

The large is in brackets because I was lazy and couldn't be bothered to make a couple more reasonable sized ones which would be the normal thing to do here. 

Place a baking sheet in the oven and preheat at 200℃

Peel and roughly chop a couple of eating apples, I used cox but I mean please use whatever variety you want.

Add a few blackberries

Some lemon zest

2 Tablespoons of caster sugar

2 Tablespoon of ground almonds

1 Teaspoon of cornflour

Whisk a golden egg 

Roll out puff pastry into a rough circle

Pile the dry mixture on the left side of pastry; this amount is too much I took off about half, bagged it and am freezing it for next time. 

Brush the edges with the beaten egg

 Bring the right edge to the left making a half moon. 

Crimp edges with a fork 😼

Brush the top with more beaten egg, refrigerated for 30mins

Bake for 25mins.

Eat with lashes of cream or custard.

Sunday Apple Tart - Book of Elsa

Morning all,
My parents gitfted me a whole load of bramleys cooking appples, and buy gifted you understand they wanted me to bake a pie or tart out of it. For them!
Ofcourse I don't mind it's the weekend afterall, prime baking time. The recipe that follows is mine: trialled and error from years of practice.
I did however buy the pastry but if you want to make one (why???) then click for a recipe here

use butter to greas the pie dishe and line with coat to coat, lightly.

roll out the shortcrust pasty

Line the pie case with pastry and plug the holes so to speak with leftover pastry dont worry about it being neat it's meant to look homemade.

                                  Prick the pastry with a fork all over to stop it doming in the oven

Using non stick baking parchment line the base of the tart with baking beads or lentils or rice. Bake in a preheated oven at 200℃ for 10-15mins.

Take out the lentils and cool on a wire rack completely before filling.

Take a load of cooking apples

Peel 

Wash and chop 

Add the zest and juice of a clementine, 150g caster sugar and cook until mushy.

Peel and finely slice 2 eating apples and place in lemon water

Bubbling apples almost ready, take out the clementine skin

Let it cool a little off the heat

Beat an egg

Paint egg onto cooled tart shell

Fill the tart with the apple compote and add the sliced leftover apples on top

Bake for a further 10-15mins at 200℃ 

Finally, paint the tart with warm apricot jam. serve warm.