Crispy Apple Tart

This is a quick and easy recipe to the usual apple dessert and furthermore, it is kinda pretty too :)

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Oven Temperature: 240° c  -  460° f

Step 1: You will need

• 110g of shortcrust pastry ( recipe for shortcrust pastry)
• 30 g butter, cut into cubes
• 4  apples, peeled
• 2 tbsp sugar
• 2 apples, peeled and diced
• ½ tsp cinnamon powder
• 85 g sugar

  Make the apple filling

Place a wide saucepan on a medium heat and put in the diced apples and with the sugar. Heat and stir until they start to break down. You can mash them with the back of the spoon to help them along.
Keep stirring until most of the liquid has evaporated. Then turn off the heat and put in the cinnamon powder.
Continue to stir and mash the apple mixture for about a minute more, then set aside.

  Preheat the oven

Preheat the oven to 230°C, 450°F or gas mark 8.

Cut the apples

Take one of the peeled apples and cut off the sides without cutting into the core, which you can then discard. Cut the apple pieces into thin wedges and repeat this with the rest of the apples.

  Assembling the apple tart

Place the shortcrust pastry circle on a baking tray, …and spread the apple filling ...evenly over its surface. Next, layer the apple wedges in a circle ...carefully around the side … and finish off with an arrangement in the centre

Springkle with sugar and butter

Sprinkle a little sugar over the top of the tart. Then also place on various small knobs of butter.

  Baking

Place the tart into the preheated oven and bake for approximately 25 minutes, then remove.

Glaze and serve

Using a brush, paint the surface of the tart with some of the apple filling. This will give it a glazed, shiny look, and add to the flavour.

 It is now ready to serve.

Voila!

À bientôt

 foodatelier@gmail.com

My version of Seafood Paella

  


Ingredients

• large pinch of saffron threads
• 900 ml (1½ pints) fish stock, preferably home-made from prawn shell / plain water
• 2 tbsp extra virgin olive oil
• 200 g (7 oz) fish fillet, cut into bite-sized pieces
• 1 handful of shrimps (cleaned peeled, deveined)
• 2 large garlic cloves, crushed
• 1 large onion, finely chopped
• ½ tsp paprika, or to taste
• 1 large greenpeppers, seeded and chopped
• 5 pieces of button mushrooms
• 250 g (8½ oz) long-grain rice
• 1 can chopped tomatoes, about 225 g
• salt and pepper

Preparation

Add the garlic, onion,  paprika and Saffron and cook over a moderate heat for 2 minutes, stirring occasionally. Stir in the tomatoes and rasins and continue cooking for about 3 minutes or until the vegetables are softened but not brown.

Add the chicken pieces, and prawns and continue cooking for about 3 minutes or until the chicken are brown  and prawns started to curl.

At the meantime, in a pot ready to cook the rice but only half cook it. Usually what i do is i boil the shell of the prawns to get some stock and then use this stock to cook the rice with instead of using plain water to add some extra seafood flavour to the rice. But unfortunately when i bought the prawns they were already cleaned and strip off of their shells so i use plain water this time around.

After the chicken and the prawns are well cooked then finally add in the cubed fish fillet. and continue cooking for about 5 minutes or so.

 and when all the ingredients are all well blended and cooked together then it's time to bring in the green capsicum and button mushrooms in and cook for another 3 more minutes.

Half cook rice and everything mixed together, then and pour in some water or the leftover stock that you made of the shells from the prawns.

After pouring the stock or water it should look like this then the final stage is to cover it with a lid and let the rice cook like you normally cook the rice.

Voila! All done and Dandy!

Seafood Paella :))

À bientôt

 foodatelier@gmail.com