No matter how much one has eaten there is always room for desserts.
For anyone who likes to dabble in some home baking, here are a couple of comfort food recipes that will transform the humble apple to a thing of pure joy!
Winning Apple Crisp
1 cup all-purpose flour
3/4 cup rolled oats
1 cup brown sugar
1 tsp ground cinnamon
1/2 cup butter, softened
4 cup apples, peeled and chopped
1 cup sugar
2 tbsp cornstarch
1 cup water
1 tsp vanilla extract
Vanilla ice cream, optional
Preheat oven to 350°F.
In a large bowl, combine the flour, oats, sugar and cinnamon.
Cut the butter into small pieces until crumbly. Press half into a greased nine inch square baking pan.
Cover the pan with chopped apples.
In a small saucepan, mix in the sugar, cornstarch, water and vanilla. Bring it to a boil and cook until it forms a thick and clear paste. Don’t forget to keep stirring to bring it all together.
Pour over the laid-out apples and sprinkle with remaining crumb mixture.
Put the pan in the oven and cook for about an hour or until the top turns a lovely golden brown.
Serve warm with a scoop of your favourite ice cream.
Apple Tart With Almond Cream
[caption id="attachment_156696" align="alignright" width="484"] Bigstock
1 cup almond
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 tsp salt
4 tbsp unsalted butter, softened and 1 tblsp melted butter, for brushing
2 large eggs
1 tbsp milk
3 large apples—peeled, halved, cored and sliced 1/8 inch thick
1/4 cup light brown sugar
For the tart shell:
8 tbsp unsalted butter, melted
3 tbsp granulated sugar
1/4 tsp fine salt
1 1/4 cups all-purpose flour, plus more as needed
To make the tart shell, Heat the oven to 350°F and arrange a rack in the middle.
Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the measured flour and stir until just combined and a soft dough forms.
Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool completely on a wire rack before filling and removing from the pan.
To move on to the apple tart, set the oven to 176°C.
In a mini processor, pulse 3/4 cup of the almonds until finely ground. Transfer to a medium bowl. Pulse the remaining 1/4 cup of almonds, until coarsely chopped. Transfer to the bowl and add the granulated sugar, flour and salt and toss gently to combine.
In another bowl, using a hand mixer, beat the four tablespoons of butter until it turns thick and creamy. Add the almond mixture and beat until blended.
Add the eggs one at a time, beating well after each addition. Lastly beat in the milk.
Spread the almond filling in the pre-made pastry shell.
Arrange the apple slices on top in any design you wish.
Brush the apple slices with the melted butter and sprinkle with the brown sugar.
Bake the tart for 1 hour, until the filling is set and the apples are browned and tender.
Transfer the tart to a rack and let cool slightly.
Serve warm and enjoy!