SIMPLE APPLE TARTS WITH CRÈME ANGLAISE

I have to admit that this is not totally my idea, But ! Whilst whiling my time idly away during our 6 weeks in the French Alps, I came across this idea, and honestly cannot remember where, ( somewhere on line) I had to quickly make some notes mentally and then on a scrap of paper and now back in the UK, I reconstructed it. What is it? Simple instant Apple pies, it could also be made with pears!

So this is what you need

2 sheets of either frozen puff pastry or chilled puff pastry. Easy to buy in the UK, but much of the frozen / chilled pastry in France, tends to be in circles, either for a tart or for pizza.
3-6 apples, peeled and cored
Some soft brown sugar
Water to seal the pastry
Beaten egg to glaze the pastry
Some chopped nuts
Some runny Honey

The reason I have said 3-6 apples, ( I used Cox Orange Pippin as I had them already, but do use an eating apple and not as in the UK Cooking Apples) .Himself loved the tart, so much so, he had one for his dessert and one for breakfast, BUT he said, Not Enough Apple!

Lightly grease a baking tray, big enough to gold a sheet of pastry.
If using three apples, cut them in half and place them, equi distant on the pastry.
Pour some sugar into the centre of each apple
Wet the pastry in between the apples with the water and place the second sheet of pastry on top of the the first and apples.
Carefully, press down to seal the packages in between the apples and also the outer edges
Cut a cross in the middle of each and sprinkle some chopped nuts on top ( into the hole as well) then pour over some honey also into the hole.
Bake at 180 Fan/ 200 for about 20 minutes, until the pastry is golden. Serve with your choice of topping! However, if you are like himself and want more apple, this is what you can do. Using the whole apple proceed as above, but on a floured board carefully roll the top sheet of pastry to make it a bit larger, but just large enough, don’t over stretch it.

Serve with crème Anglais ( custard) or creme

And of course, you could also add some ground almonds mixed with egg and sugar to the apples before making the little pies!

My childhood was spent in a traditional home of the day. My mother didn’t work but she really did, no vacuum cleaners, no washing machines, no cleaner to come in and help. And on Sundays she really worked, a cooked breakfast, followed by a Sunday Lunch, followed by Afternoon Tea. She cooked, she baked, made cakes galore. When cake mixes and packaged goods came onto the market, she along with many of her housewife friends experimented with these new fangled goods.

It was only as an adult that I realised that Lemon Meringue Pie could be made without a packet mix ( available on Amazon) and that Custard had another name ( Crème Anglaise) could be made without a product called BIRDS CUSTARD POWDER! Today, it is once again all change, ready made pies and tarts along with ready made sauces and custards. Having scrolled through an online shopping list, I am actually amazed at how many, mixes and ready made cakes/ pies are available, but weirdly No Lemon Meringue Pie mix!

Making your own Crème Anglaise is a piece of cake! I make it in the Microwave but just as easy on a stove top.

300 mls double/ thick cream
2-4 Oz castor sugar
Juice of a large lemon and Zest
2 eggs beaten ( remove any of CHALAZE the white bits that attach the yolk to the shell)

Then, either heat the cream/sugar/lemon juice/ zest in a pan or at one minute burst in a microwave, heat until just boiling. When it is boiling, pour over the beaten eggs and stir to mix quickly. Return to the heat and, stir on the stove top or heat in one minute intervals in the microwave. This should take just a couple of minutes,man’s the sauce is done. If it is too thick, dilute with some more cream. Can be made ahead of time, can be served/ poured cold, can be reheated gently if serving hot! If keeping ( made ahead of time) either put in a refrigerator box, or in a jug and cover the top with some cling foil to stop a skin forming!

EGGS BENEDICT!

Who doesn’t love Eggs Benedict? Well my second daughter for one, she hates Hollandaise sauce, so that is definitely out !

We have found here in the French Alps, a cafe come smart home decor place ( not sure how long it will last), but himself has fallen in love with their Eggs Benedict. He often has it for lunch at our golf club in the UK, which actually does a good job from their kitchen, a good effort all round and the price is right ( same standard ( but many more £££) as our previous golf club that was bought by Indias Richest man who promptly threw us all out!. Therefore he considers himself as a bit of a connoisseur in the Eggs Benedict department. These however raised the stakes to a new level, almost a work of art and apparently tasted equally good. ( note I am personally not commenting, as I haven’t eaten either!)

Therefore if you happen to be an Eggs Benedict lover, here we go! Of course it is a bit of a Pfaff to make but for special occasions, such as a birthday treat or Valentine’s Day, it is well worth it.

For 2 people
4 eggs ( to be poached)
4 English Muffins toasted
4 slices of good ham or crispy bacon if preferred
Some chopped chives for garnish
Hollandaise Sauce
4 tablespoons white wine, or white wine vinegar
2 shallots finely chopped
Half dozen black peppercorns
175 grms butter cut into chunks
3 egg yolks
Juice of half lemon
Pinch salt

Start of by toasting the muffins ( wrap in a clean cloth to keep warm and then poach the eggs. Everyone has their own method of poaching eggs, some create a vortex by whisking the water before popping in the eggs so that the white doesn’t spread but really only works for a couple of eggs at a time. So my way is to bring a shallow pan of water to the boil ( reduce to a simmer) and add a couple of dessert spoons of distilled vinegar. Do not add any salt. Crack the eggs individually into a cup or small dishes and slide the eggs into the water. Cover with a lid and leave for 3 minutes with the water just about simmering. After 3 minutes the eggs should be opaque. If not ready to serve, remove from the simmering water with a slotted spoon and slide them into a dish with warm water.

Make the sauce, if you have sufficient confidence to do the eggs and sauce simultaneously then go ahead, but of course a sous chef also comes in handy. However the sauce is made, this is the way to do it!

Put the vinegar/wine shallots and peppercorns in a saucepan and boil until it has reduced bay a third. Strain it into a jug or bowel.
Melt the butter,in a pan, skim the surface until only the clear liquid remains
In yet another pan heat some water until simmering, place a bowl over it, add the egg yolks and the wine reduction, beat with a whisk until it is thick. Remove from the heat and whisk whilst adding the butter to make a thick creamy sauce. If by any chance the sauce separates, beat another yolk with a drop of warm water, then add the separated sauce into this extra egg and the sauce should come back to a smooth creamy sauce..
Butter the muffins,place the ham or bacon on top, pop under the grill just to get make sure they are all warm.
Drain the eggs, place on top of the ham /bacon and ladle over the sauce. Garnish with the chives or with whatever takes your fancy!

Other versions are Arlington with Smoked Salmon and not ham, or Florentine which is vegetarian and made with Spinach.

And of course hollandaise sauce can be made in the microwave, again a little bit of practice is all that is needed.

Basically the same ingredients and method, but simply put the butter into a microwave glass bowl and cook on high for about 1 minute, until just melted. Add the egg yolks and whisk until well mixed. Cook on high for 1-1/2 minutes on high but whisking every 15 seconds until thick and creamy. Season with a little pepper. Use as above.

These are the Crème de La Crème of Eggs Benedict !

Many of you already know that I make my own yoghurts and for the last year or so, I have had a plain yogurt with berries and maybe a smidgeon of maple syrup for breakfast. But this has changed! Whilst rummaging in my freezer ( actually I don’t rummage as I do know where stuff is, )but had a minor inadvertent rearrange recently, and so in putting things back in the correct order, I found my little jar of lemon curd! Yes FROZEN! And the reason it was frozen was very simple, it was MICROWAVED Lemon Curd and it has a very short shelf life.

To make Lemon Curd ( orange or grapefruit ).

4 lemons, finely grated rind and juice
4 eggs very well beaten
225 grms (8 oz ) caster sugar
100 grms (4oz) unsalted butter cut into chunks
Put all of the ingredients into a microwave proof bowl making sure that you have removed any pips.
Cook on high for 5-6 minutes until the mixture is thick, whisking every minute.
Remove from the microwave and and continue whisking every couple of minutes until the mixture is cool, it really thickens upon cooling. Pour into hot sterilised jars. I use these little Kilner type jars, I keep a couple in the refrigerator and scoop a teaspoon of the yummy ness into my yogurt and the others I freeze.
This makes about 900 grms (2lbs)

And nothing to do with any of this BUT Rural France seems to have a novel way of Fast Food. I am not sure that Deliveroo, or Uber Eats operate in the mountains, but it is feasible to get a pizza 24/7 or other food requirements from modern vending machines! I have to admit that I’ve not tried any of them and have no idea of the cost nor the quality!