summerflyy
Well-Known Member
- Joined
- Jul 8, 2014
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So I've not been soaping much since I am at uni now and I don't have any of my mold or equipment and it's now nearing the end of the academic year anyway (I will make sure to correct this the next acad year in Sept)
But I've been baking ! I had some apples that are a week past their best before so I decided to make some apple tarts to use them up.
Looks-wise ? Not the best.
Taste-wise ? THEY ARE SO GOOOOOD.
While I was mixing up the dough, the smell of butter was absolutely intoxicating.
My flatmates really loved it and wanted me to make more the next time round ! (I would !)
If anyone is interested in the recipe:
Apple filling:
5 apples (red if you like it sweet, green if you like it slightly sour)
2 tbsp sugar
1 tbsp corn starch
1 tbsp water
Peel and slice apples thinly then put in a saucepan on medium heat to soften the apples. Stir from time to time to ensure that all the apples are being softened. Do so for 10 mins, or until softened.
When it's ready, pour in 2 tbsp of sugar and stir well to dissolve. Dissolve the corn flour in the water and mix it up. When sugar is dissolved, add in the corn flour to thicken the filling up. (Or if you don't think it's thick enough, you can add a little more)
When done, leave to cool.
Tart Pastry:
300 g of plain flour
60g of sugar
125g of butter
1 egg, lightly beaten.
Combine plain flour, sugar and butter. Mix it till it reaches breadcrumbs-like texture. Add in the egg and make into a dough.
If you are using small individual moulds like I did, get some of the dough, roll it into a ball and then flatten with your palm and fingers, make it into a circle (or as circular as possible) then press it into the mould, adjusting it as you go.
If you are using a loaf mould or if you are using a pie mould, roll the 1/2 of the dough between two plastic wrap till it reaches 1/2 inch thickness and press in your mould.
Then spoon in your apple fillings. Cover the fillings with pastry and then use a fork and poke some holes in them.
Bake at 180 degrees celsius for 30mins or golden brown.
!
But I've been baking ! I had some apples that are a week past their best before so I decided to make some apple tarts to use them up.
Looks-wise ? Not the best.
Taste-wise ? THEY ARE SO GOOOOOD.
While I was mixing up the dough, the smell of butter was absolutely intoxicating.
My flatmates really loved it and wanted me to make more the next time round ! (I would !)
If anyone is interested in the recipe:
Apple filling:
5 apples (red if you like it sweet, green if you like it slightly sour)
2 tbsp sugar
1 tbsp corn starch
1 tbsp water
Peel and slice apples thinly then put in a saucepan on medium heat to soften the apples. Stir from time to time to ensure that all the apples are being softened. Do so for 10 mins, or until softened.
When it's ready, pour in 2 tbsp of sugar and stir well to dissolve. Dissolve the corn flour in the water and mix it up. When sugar is dissolved, add in the corn flour to thicken the filling up. (Or if you don't think it's thick enough, you can add a little more)
When done, leave to cool.
Tart Pastry:
300 g of plain flour
60g of sugar
125g of butter
1 egg, lightly beaten.
Combine plain flour, sugar and butter. Mix it till it reaches breadcrumbs-like texture. Add in the egg and make into a dough.
If you are using small individual moulds like I did, get some of the dough, roll it into a ball and then flatten with your palm and fingers, make it into a circle (or as circular as possible) then press it into the mould, adjusting it as you go.
If you are using a loaf mould or if you are using a pie mould, roll the 1/2 of the dough between two plastic wrap till it reaches 1/2 inch thickness and press in your mould.
Then spoon in your apple fillings. Cover the fillings with pastry and then use a fork and poke some holes in them.
Bake at 180 degrees celsius for 30mins or golden brown.
! 
