Fruit fresh from the tree encased in a rich buttery home-made pastry ... By Liane Arno
MATT and I went to a marvellous series of talks about permaculture at Bass Coast Adult Learning recently. Led by an extraordinarily knowledgeable (and entertaining) Rick Coleman it showed us how to think more intelligently about our gardening.
Like many of you, our garden is either feast or famine. We are bursting at the seams with so much fruit or vegetables that we have to start thinking creatively about what to do with them – and with a lessening desire to add one more jar of jam to the pantry – end up giving them away (or at least trying to) to people who probably have the same glut themselves.
MATT and I went to a marvellous series of talks about permaculture at Bass Coast Adult Learning recently. Led by an extraordinarily knowledgeable (and entertaining) Rick Coleman it showed us how to think more intelligently about our gardening.
Like many of you, our garden is either feast or famine. We are bursting at the seams with so much fruit or vegetables that we have to start thinking creatively about what to do with them – and with a lessening desire to add one more jar of jam to the pantry – end up giving them away (or at least trying to) to people who probably have the same glut themselves.
Permaculture suggests that you consider re-designing your garden to avoid this problem. Our apple tree which is so heavily burdened with tasty juicy fruit is all over in a rush. To eat the fruit straight off the tree in the morning when covered in dew is one of life’s joys.
So – yes – we can store – bake - stew – freeze – dry – but it is not the same. Rick suggested grafting onto our now very strong and robust root stock some different varieties that extend the fruiting season. What a clever idea. A job for Matt!
In the meantime of course – we have an abundance of apples that need to be used. I must admit to being lazy sometimes and buying pastry from the supermarket, but frankly there is nothing better than making your own. It isn’t hard – and the result is luscious.
This slice is made from our red delicious apples and so doesn’t need any sweetening – but if you have a less sweet variety you may need to add some sugar when you stew your apples.
Stew:
Combine the following and mix on a high speed for about three minutes so it is creamy
Add
You will get a lovely soft dough. Divide it into two and roll it out between a couple of pieces of cling film until you get to the size of your tray. I used a 9 x 9 inch. Pop into the fridge for half an hour. Place some baking paper into your tray and when the 30 minutes is up put one of the pieces of the rolled out dough into the bottom of the tray.
Bake for 20 minutes in the oven at 170°C. No need to put weights on as you would for blind baking – just pop in as is. When the 20 minutes is up cover with drained stewed apples. Try to drain as much as you can as otherwise you can get a soggy bottom!
Pop the second piece of rolled out dough onto the top of apples and sprinkle some sugar on top. Back into the oven for 30 minutes. Almost as good as straight off the tree.
So – yes – we can store – bake - stew – freeze – dry – but it is not the same. Rick suggested grafting onto our now very strong and robust root stock some different varieties that extend the fruiting season. What a clever idea. A job for Matt!
In the meantime of course – we have an abundance of apples that need to be used. I must admit to being lazy sometimes and buying pastry from the supermarket, but frankly there is nothing better than making your own. It isn’t hard – and the result is luscious.
This slice is made from our red delicious apples and so doesn’t need any sweetening – but if you have a less sweet variety you may need to add some sugar when you stew your apples.
Stew:
- About a dozen peeled and cored apples which have been cut into chunks – nice big chunks are best
Combine the following and mix on a high speed for about three minutes so it is creamy
- ⅔ cup room temperature butter
- ¾ cup castor sugar
Add
- 1 tsp vanilla essence
- 1 egg
- 2 cups of plain flour
- 3 heaped teaspoons baking powder
You will get a lovely soft dough. Divide it into two and roll it out between a couple of pieces of cling film until you get to the size of your tray. I used a 9 x 9 inch. Pop into the fridge for half an hour. Place some baking paper into your tray and when the 30 minutes is up put one of the pieces of the rolled out dough into the bottom of the tray.
Bake for 20 minutes in the oven at 170°C. No need to put weights on as you would for blind baking – just pop in as is. When the 20 minutes is up cover with drained stewed apples. Try to drain as much as you can as otherwise you can get a soggy bottom!
Pop the second piece of rolled out dough onto the top of apples and sprinkle some sugar on top. Back into the oven for 30 minutes. Almost as good as straight off the tree.
