An apple a day
keeps the doctor away
At least that’s what they say
Believe what you may
I’ve begun to stray but
do you like my word play?
There’s been quite a bit of Dr Suess around this house lately. That’s not a bad thing I suppose. Apart from the tiniest bit of fear I experience when fumbling in my jacket for a tissue or a spare coin. After all maybe there really will be a Wocket in my Pocket someday? Who knows really?
But getting back to the apple.
Our house is in a permanent state of fruit management. Can’t keep the stuff in the the fridge really. We are creatures of habit and subscribe to the school of “if it ain’t broke then don’t fix it”. As a result my weekly fruit is for the most part unchanged (with the addition of seasonal fruits as the months come and go). One fruit that is permanently on my weekly shopping list is the Pink Lady® Apple. A firm favourite here for many years. We like them from the fridge – crisp and cold for maximum munch.
You will have seen me stewing them as a porridge topper – no sugar needed. We slice them and layer them up with nut butters or pop them chopped in bowls of yoghurt with a scoop of granola. Endless possibilities of crispy pink sweetness.
Pink Lady® Apples have tasked me with coming up with a twist on Donal Skehan’s Apple Tart. You can see his version here. Easy! I cook with Pink Lady® Apples all the time – I love that you do not need to add as much (or any) sugar as you do with traditional cooking apples. Plus I always have them in the fridge so why not?
In my head I have a picture. Sunday lunch following a long walk in our local woods (ok a short walk and Jacob being carried most of the way but stay with me), family up for dinner, just good times and chats with great food. For dessert? My Pink Lady® & Chocolate Chip Apple crumble tart. Super easy and I hope you enjoy it.
Pink Lady® & Chocolate Chip Apple crumble tart
1 roll of Shortcrust pastry
5 Pink Lady® Apples
175g Flour (plain or spelt)
100g Demarara Sugar (I used Coconut sugar)
60g Dark Chocolate Chips
Preheat oven to 200C/180C(fan)/Gas 6.
You will need a 28cm loose bottomed tart tin.
Add all the ingredients into a food processor and blitz until they resemble breadcrumbs
Add the flour and butter to a large bowl and bring together with you fingers until it resembles bread crumbs.
Add the water and form into a nice smooth dough.
Roll on a lightly floured surface.
Press the pastry into the tin.
Peel, decore and chop the apples into cubes.
Add to a pan with 3 tbsp of water and cover.
Bring to the boil and then simmer for 10 minutes, until the apples are a little soft.
Strain the excess water off through a sieve into a small pan and keep.
Put the apples into the pastry evenly.
Add all the crumble ingredients to a food processor. There is not need to wash it from making the pastry.
Blitz until sandy.
Add the chocolate chips.
Spread the crumble mixture over the apples. Press it down with a fork.
Bake for 35-40mintues until the top is golden.
While this is baking, bring the reserve apple and water to the boil in it’s small pan.
Reduce it down to a syrup over a medium heat.
Serve over the Pink Lady® & Chocolate Chip Apple crumble tart with some yoghurt, cream or ice-cream.
A super simple but impressive dessert for everyone. The best bit for me is having it cold the next day…….well that is if there is any left. And of course, if the Nupboard in your Cupboard doesn’t get to it first.
I hope you are feeling inspired! If this doesn’t inspire you then maybe the prospect of dinner in an orchard will. Pink Lady® are running a fun competition here . This prize includes dinner in an orchard in France for you and a friend as well as publication of your recipe on the Pink Lady® packaging. So get your aprons out and have some fun cooking up some sweet apple goodness. The world is your oyster!
Don’t be afraid to try your own Pink Lady recipes or simply get more apple inspiration here .
Happy baking and good luck,
Yours looking forward to the longer days that seem to be approaching,