I love discovering things, and equally like rediscovering them – I bet you all do, too.
After leaving this book unattended for a couple of years – I checked my Amazon account and saw that the book was purchased in June, 2006 – it has found a way lately into my kitchen; after making the soup with tiny omelettes, I went through the book again – 824 pages of it – and bookmarked many, many recipes. This is one of them – a tart that my MIL called “delicious”. :)
Apple yeast sugar tart
from The Cook's Companion
1 ¾ cups (245g) all purpose flour, sifted
pinch of salt
1 tablespoon caster sugar
1 teaspoon instant yeast
½ cup (120ml) warm whole milk
2 tablespoons (28g) softened unsalted butter
2-3 eating apples – I used Gala apples
1/3 cup (67g) demerara sugar
½ cup (120ml) thick cream*
Place flour, salt, sugar and yeast into a bowl. Whisk egg with milk and mix into flour mixture. Work in butter and knead to a smooth, thick batter – I used my Kitchen Aid with the hook attachment. Place in a buttered bowl and turn to coat. Cover with plastic wrap and leave to rise in a draught-free place for 30 minutes. Knock back dough, then press it into a 22cm buttered pie plate or loose-bottomed flan pan, cover with plastic and allow to recover for 30 minutes (it will have puffed slightly).
Preheat oven to 225°C/437°F. Peel apples, cored them and cut into eighths. Press apple slices into the dough, and sprinkle with the demerara sugar. Place pie plate/flan pan on a baking sheet. Bake for 10 minutes, then reduce heat to 200°C/395°F. Spoon cream over apples and bake for 20 minutes. The top should be slightly caramelized and the tart light and spongy. Eat warm.
* I used heavy cream and whipped it to soft peaks before pouring