I can feel the seasons changing.
Even though it's still summer, autumn's approaching. It's in the way the light shines, I guess the sun is at a different angle already. Plus, the days are getting shorter. Having said all that, I do love autumn, and nothing reminds me more of autumn than apple tart. My mom and gran used to make them around this time of year, every year. I remember coming back home to the smells of cooking apples and cinnamon - one of my fondest childhood memories.
I don't know if you remember, but a few months ago I went to the PYO Garson's Farm in Esher and made my [Raspberry and Redcurrant Jelly with Lavender] with the fruit that I picked. Well, I'd been meaning to go back and last weekend was the perfect weather for it, plus Bruce's cousin Anita and her fiance Gerald had said they were going, so we thought we'd join for another lovely theraputic day out of London.
For this week's baking project, I again wanted to make something traditional but with a twist. So instead of making a typical base for the tartelettes, I thought I'd use some light and fluffy puff pastry (and yes, I did cheat by using the ready made one!). Also, after some deliberation, and because I'd just picked too many, I thought apples and plums would go very well together. I also had a vanilla pod left over from when I made the [Coconut and Cinnamon Muffins], so I made some vanilla butter to add to the base of the puff pastry before adding the fruit. After baking, I spread a dollop of (my favourite!) golden peach jam over the tartlettes and dusted with my icing sugar/cinnamon mixture.
The flower lady, Eva, gave me some extra Baby's Breath that she'd had left over, and even though I'm not a huge fan, after taking a few macro shots, I've been converted - I love them! They almost look like carnations really close up. So, thank you so much Eva!
Also again, all bakeware generously supplied by the lovely ladies at La Cuisiniere. Much appreciated!
More pictures plus recipe after the jump!
Makes 10 tartelettes
10 small puff pastry squares
Juice of two lemons
6 tblsps butter
6 tblsps sugar
Seeds of 1 vanilla pod
2 tsps vanilla essence
100g Icing sugar
2 tsps cinnamon powder, plus extra to sprinkle
10 tblsps golden peach jam
1. Preheat the oven to 200°C. Wash and thinly slice the apples and plums. Toss the apples in the lemon juice to prevent discolouration, this also gives them an amazing fresh taste once baked.
2. Place each pastry square into a small round cake tin. Mix the butter with the vanilla seeds and essence - it'll smell wonderful! Spread about a tablespoon of the vanilla butter onto the centre of each pastry square and top with fruit, alternating between one slice of apple and one slice of plum to form a swirl in the centre. Sprinkle with cinnamon.
3. Brush pastry with egg and sprinkle with sugar. Place in the centre of the oven and cook for 20-25 minutes or until the puff pastry has flaked and is golden. Remove from the oven, and while still warm, place a tablespoon of golden peach jam in the centre of each tartelette and spread evenly over the fruit. Mix the 2 teaspoons of cinnamon with the icing sugar and sprinkle over tartelettes with a sieve.
These are best served with vanilla ice cream or warm custard. Enjoy!