Toffee Apple Tart (egg and dairy free, vegan)

I first tried this recipe back in the Autumn of 2011, and on reflection it probably is quite appropriate for that time of year, however I had guests last week and was looking for an easy make ahead tart.  Plus, I had masses of apples!

The original recipe came from the lovely Ruth Clemens at The Pink Whisk and can be found here. As we don't do dairy and eggs I adapted the pastry and used my Mum's tried and tasted recipe for my very favourite shortcrust pastry.  I also added a little more cinnamon as I love the warmth of the flavour coming through the apples.

My guests for lunch were my fabulous brother and his gorgeous partner.  My brother happens to be a professional photographer and he insisted on taking a photo for me. (It does look so much more professional than mine, but I'm learning!)  So thank you Hamish for some amazing photos and lovely company while we ate. You can see more of Hamish's work at HCampbell Photography.

Ingredients

Pastry

150g plain flour

85g non dairy margarine (I used block Stork)

1 tbsp sugar

2-3 tbsp water, as much as the dough requires to come together

Filling

70g fresh breadcrumbs (2 slices of bread)

1 tsp cinnamon

3 apples - I used a mix of bramley and braeburn but most tart apples will do!

200g demerara sugar

50ml water

10g non dairy margarine

1tsp vinegar

1 tbsps golden syrup

I used an 8 inch tart pan, which I greased a little before putting in the pastry, but I reckon this would translate brilliantly into mini tarts in the new Mini tart pans.

Method

1.  In a food processor, pulse the flour and margarine together until it looks like fine breadcrumbs. (You can do this the old fashioned way with your hands or a pastry blender if need be).

2.  Add the sugar and pulse to blend it in.

3.  Remove the mixture from the processor and add to a classic batter bowl.  Mix in 2 tbsp of cold water and mix to bring the dough together.  If it is still crumbly add another tablespoon of water. Squeeze the dough into a lump of dough and allow to rest. Put it in the fridge in the batter bowl if it is warm in the kitchen.

4. Make the breadcrumbs by adding the bread to the processor and pulsing (a little of the crust isn't going to do any harm mixed in!).  Once finely chopped, add the tsp of cinnamon and pulse again to combine.

5. Pre heat the oven to 180°C.  Roll out the pastry on a lightly floured surface (I love the flexible cutting mats for this.)

6.  Lift the pastry gently on the rolling pin, and lift it over the tart pan.  Push the pastry into the sides and down into the bottom.  If it tears just use a little from the extra at the edges to patch it up.  Trim the edges off cleanly.

7.  Line the tart case with baking parchment and dried rice or baking beans.  Bake for 15 mins, then remove the beans and paper (pour them onto a tray to cool, not back in their pot straight away!) and put the tart case back in the oven or around 5 mins till its a light golden brown and firm on the base.

8.  While the tart cools a little peel your apples and then use an apple wedger to core and wedge them.  Then cut them into small chunks as illustrated in the pictures.

9.  Pour the breadcrumbs into the tart case  and spread them out evenly, then add the apple chunks on top.

10. Place the demerara sugar, water, margarine, vinegar and golden syrup in a pan and gently heat it to melt everything together.  Cook until the sugar dissolves and there are no grainy bits obvious, stirring all the time.

11. Pour the sauce over the apples, covering them all.

12. Bake in the oven for 25-30 minutes, until the apples are beginning to brown lightly. Then remove and cool on a stackable cooling rack.

I served it naked with no accompaniments, but ice-cream or any kind of cream would go down very well!

Apple and Ginger Rolls (can be dairy free/egg free, vegan)

January is always difficult isn't it?  I try to be good, but weather, work and general blah after the holidays always seem to conspire against me.

Here is a recipe thats a little bit of nice, but not too naughty, especially if you serve it with something like fat free frozen yoghurt or IceDelight my favourite dairy free frozen treat!

I made mine dairy free by using vegan pastry dough (Jus-Rol Filo is vegan) and using Pure Spread not butter for the final brush.  I also used soya based cream cheese Tofutti instead of the Philadelphia.

Don't be put off by the complicated sounding rolling bit!  Its just like filling a fajita!  I should have taken blow by blow photos really; I promise some soon!

Ingredients

2.5cm piece peeled fresh ginger
2 large Granny Smith apples, peeled
1/4 cup granulated sugar
2 tsp cornflour
1/4 tsp ground cinnamon
60g reduced-fat cream cheese (Philadelphia) softened
10 sheets (9 x 14 in./23 x 35 cm) thawed frozen Filo pastry
Oil to moisten the dough
1 tbsp butter, melted
Icing sugar (optional)

Method

1. Preheat the oven to 200°C. Grate ginger using Microplane® Adjustable Fine Grater to measure 2 tsp.

2. Use the apple wedger to core and wedge the apples. Coarsely chop apples with Food Chopper.

3. Combine ginger, apples, granulated sugar, cornflour and cinnamon in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®.

4. Microwave on HIGH for 3-–4 minutes or until thickened and bubbly; stir. Cool for 5 minutes. Add cream cheese and mix well.

5. Lay one sheet of the filo on Cutting Board and brush with silicone basting brush with oil or use a Kitchen Spritzer filled with your choice of oil to spray the dough. Fold filo in half crosswise. Cut folded sheet in half lengthwise, leaving folded edge intact. Spoon a rounded 1 tbsp of the filling to within 2.5 cm of folded edge of filo using Adjustable Measuring Spoon, leaving a 2.5 cm border on each side. Lift folded edge of filo up over filling, tucking filo tightly around filling. Fold sides of filo in toward center; gently roll up.
Repeat with remaining filo and filling.

6. Place rolls, seam sides down, onto Medium Bar Pan or other flat stone; lightly brush with melted butter using Chef's Silicone Basting Brush. Bake for 12–-14 minutes or until rolls are golden brown. Remove from oven to Stackable Cooling Rack. Sprinkle with icing sugar, if desired.

Yield: 10 servings of 2 rolls

Nutrients per serving:

Calories 100, Total Fat 2.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 19 g, Protein 2 g, Sodium 80 mg, Fiber 1 g


Cook's Tips:

Keep filo sheets covered with cling film while working on recipes to keep them from drying out. Wrap any leftover filo tightly with cling film and store in refrigerator for up to 2 weeks or freeze for up to 2 months.

Apple, sultana and cinnamon hot cross buns (egg free, dairy free, vegan)

Hot Cross Bun Tear and Share Style on the Medium Round Stone

Normally I take my time and add in lots of links to the products but I have several people champing at the bit for this one so here it is!

This can be vegan or not depending on whether you use the dairy free spread or butter and what kind of milk you use.  I got the inspiration for the tear and share style from a magazine last month, but I can't remember where!  And I based my recipe on one from Baking Mad.

Ingredients
625 g strong white bread flour
7g sachet fast action yeast
75g sugar
pinch salt
2 tsp ground allspice/mixed spice
2 tsp cinnamon
50 g Pure spread or butter
250ml milk (any kind you fancy!  I used soya milk)
125ml water
1 large bramley apple
125g sultanas (UPDATE!  Having eaten several I'd add more sultanas! Maybe double it to 250g?)

For the crosses:
6tbsp plain white flour
4tbsp water

For the glaze:
2tbsp sugar
2tbsp water

Method

1. Place the flour, yeast, sugar and salt in a classic batter bowl and stir together with a mix n scraper.

2. Measure out the spices using an adjustable measuring spoon and mix into the flour.

3. Melt the fat with half of the milk in a small pan, add the remaining cold milk and 125ml cold water, so that the liquid is luke warm.

4. Pour it into the flour mixture and mix in.

5.  Peel the apple, cut and core it with the apple wedger and then chop it into tiny pieces in the food chopper.

6. Add the sultanas and finely chopped apple to the dough and knead firmly for 10 minutes (or 5 minutes in a mixer with a dough hook or on the pizza dough setting in a breadmaker) until the dough is smooth and elastic.

7. Turn the dough onto a lightly floured work surface, divide it in two and then roll one half into a long sausage, cut into 10 equal pieces. And repeat with the next one, cut into 9 pieces.

8. Pinch the edges of each piece of dough up to the centre until you have a smooth ball, turn seam side down on the worktop and roll into a smooth ball.

9. Place the buns on a medium round stone allowing space for them to double in size. I used a concentric circle pattern with one in the middle, six around it and then 12 one the outside ring.  I lined up every second one on the outside ring with the inner ring and then put one in the space.  Hope that makes sense?

10. Cover with oiled cling film and leave in a warm place until the dough has doubled in size and is sticking together (see below).  I left mine about an hour.

11. When to dough is almost ready, preheat the oven to 180°C. Mix the plain flour with enough water to make a paste of a similar consistency to butter icing in a small prep bowl.

12. Place the paste in a plastic bag and snip the end off, then pipe crosses on the hot cross buns. I did a large line across the centre one and then smaller ones radiating out.  I then made a couple of rings all the way round to give the spider web effect. (Thanks to a fellow consultant Pauline, who suggested using the Easy Accent Decorator for this bit - probably less messy than the bag!)

13. Bake for 20 to 22 mins until the buns are golden and firm.

14. To glaze dissolve 2 tbsp caster sugar in 2 tbsp water, boil for a minute then brush over the hot buns with a silicone basting brush as soon as they come out of the oven to give a shiny glaze.

15.  Leave to cool slightly then enjoy with spread, jam, nutella, or naked, whatever you fancy!