Everyone should try this sauce, but be warned… you could end up like me freaking out in case they don’t sell Frank’s in London.
My bottle is almost out by the way if anyone wants to send me more 😛
PS. Literally only hours left for the giveaway so get your entries in.
Maybe I should give away some Frank’s Hot Sauce next time.
Unless you work in retail like I used to you are hopefully enjoying a nice day off at home with the family. I plan on going for a nice walk before Sunday lunch with the family then a LONG over due catch up with my best friends Mark and Ciara, I think Kevin will be there too.
As well as having my normal Sunday post I thought I would start a new feature where I post up a new recipe every Sunday. I love to cook and bake but unfortunately I don’t do enough of it. This way I have an excuse to take over my kitchen and my mum has something to taste test. This weeks recipe is for an apple tart. i was flicking through my cook book when my mum pointed at a picture and said that one so this is what I made. I had most of the ingredients at home, what I didn’t have I picked up in Tesco for less than a fiver. I didn’t have some of the equipment needed but my lovely neighbour Saoirse is big into baking so I was able to borrow most of that stuff off her, she also gave me a better recipe for the pastry as the original recipe just called for pre-made pastry which of course just isn’t the same. Give it a bash and I hope you enjoy it. One thing I will say is the tart tin I used was quite a deep one so whilst all the apples at the top of the tart were lovely and caramelized, the ones nearer the bottom were not, so maybe use a shallower tart tin, or else cook it for a little bit longer. Just be careful if you choose to cook it for longer though because the pastry is baked blind before hand and as it is already cooked you don’t want it to burn.
Sieve the flour into a bowl, into it grate the marge, yeah you heard me, grate it or at least break it up fairly small. It means less time rubbing the mixture together. After you grate in the marge rub it together with your hands until it kind of looks like crumbs.
Now you add your 60ml of water, add it in gradually, adjusting the amount as required.
Bring the mixture together and once you have your dough formed wrap it in clingfilm and leave it to chill in the fridge for about 45 minutes. I didn’t actually have any greaseproof paper in my house so I chose this moment to go to the shop and get some.
While you are rolling out the pastry preheat the oven to 200° c.
Line the tart tin (I used a 20cm one) with the pastry and trim any edges that hangover.
Then line the case with grease proof paper and ceramic baking beans.
Place in the oven and bake for 15 minutes. I set the timer on my phone for 15 minutes and that proved to be exactly the right amount of time.
Don’t worry about rushing this though because when you take the pastry case put after 15 minutes you need to let it cool before throwing in the apples.
Also while you wait for the pastry to cool and line it make sure to keep the oven on. I did lower the temperature to about 180°c/190°c as it was this point that I reverted back to my original recipe and that called for a lower temperature.
You could of course have worked at this temperature all along and adjusted the recipe appropriately.
Then sprinkle over it with the golden caster sugar and dot it with the butter.
Cook for about 10/15 minutes, until the apples begin to caramelize.
Take it out and either serve immediately with cream or ice cream.
You could also allow this mixture to cool and freeze it first wrapping it in cling film and then tinfoil.
When you want to eat it just defrost it.
If you want to eat it warm heat it in an oven at 190°c for about 15-20 minutes.
Enjoy. I gave in and tasted the tart. It was nice bar the apple issue I mentioned earlier. I am looking forward to finishing it off after my Sunday lunch.
Check out how tasty it looks: