Apple "Tart"

Cantareus — Thu, 23 Oct 2008 07:22:19 +0000

I thought apple tart was apples on pastry with something sticky like egg to hold it all together. This recipe is a bit different. It’s more like apples cooked in soft dough. I made a few adjustments. The reason why I made it was to use up some apples so I didn’t use the canned apple. I only had 130g of butter so I added about 80ml of canola oil.

It needs custard with it because the texture is dry and a little crumbly. It tastes wonderful with custard. I’ve also discovered imitation vanilla essence is no substitute for the real stuff. Real vanilla essence adds so much more yummy vanillary flavour.

Blueberry apple muffins

Cantareus — Thu, 16 Oct 2008 10:04:13 +0000

I’ve been undertaking some more cooking adventures and the resulting muffins deserve a photo. I can’t say the same about my blueberry, apple and custard pie, but I think I’ll include a photo of it anyway. I used this recipe with a diced apple added and some blueberries subtracted. I only added the sugary topping to some of them. They look better (and taste better too!) without the topping.

And here’s a photo of my pie. Despite how it looks it does tastes good:

It is made from 4 apples diced cooked in some of the juice from a can of blueberries and some sugar. Cornflour added to thicken it blueberries added. Put in pie and top with 2 cups of custard. I think it needs more that just fork holes in the top to releave the pressure and prevent the top from coming unattached. Cooked for about 35 minutes on 150°C.

Cantareus » Cooking

Apple "Tart"

Blueberry apple muffins