We had one set of the Missionary Sisters serving in our area to supper the other night. (We have two sets of Sisters and one of Elders, and we try to feed each set once a month!) We do love to feed them and spend time with them. Its a very small thing to do and they very much appreciate it. I like to think that if I had a son or a daughter serving on a mission in another part of the world, people would be kind to them too.
Generally speaking if they are from North America, I try to give them a little taste of home away from home . . . so this time I made my Meatloaf Pie for them, along with roasted garlic mash and some vegetables and salad. I think they enjoyed. At least I hope that they did. They ate it all up at any rate!
For dessert I wanted to make something which would showcase the lovely apples we grow on our own apple tree. These are a dessert apple . . . and I am really bad because I can't remember what the name of them is, only that they were a variety of apple that was good for both eating and cooking.
I decided to make an apple crostata. A crostata is an Italian type of free form tart, usually composed of a filling placed on a round of pastry, the edge folded partially over the filling, and then baked. Crisply crusted and delicious, they can be either savory or sweet. Needless to say this one was sweet.(I do make a delicious savoury one with spinach, peas and gruyere, which is really tasty too.)
I like the rustic look of these free form tarts. This one has a crisp sweet pastry base, and a buttery crumble topping. It went down a real treat, cut into wedges and served with a dollop of creme fraiche.
Ice cream, pouring cream, or custard would go very well also. In any case . . . there were no complaints. We had the leftovers today for our lunch and, although the base had softened a tiny bit from sitting, it was still delicious. Best on the day, but still good a day later. I don't know about you, but that spells winner to me!
*Spiced Apple Crostata*
Serves 6Printable Recipe
Crisp sweet pastry encases a free form sweet apple tart, topped with a spiced buttery crumb. Delicious!
For the pastry:140g of plain flour (1 cup)2 TBS caster sugar8 TBS unsalted butter2 TBS ice water
For the filling:3 large eating apples
For the topping:35 grams of plain flour (1/4 cup)50g of caster sugar (1/4 cup)pinch salt1/2 tsp ground cinnamon1/4 tsp ground cardamom1/4 tsp ground nutmegpinch cloves4 TBS unsalted butter, diced
To finish:a dusting of icing sugar
First make the pasty. Measure the flour and sugar into the bowl of a food processor. Blitz a few seconds. Drop in the butter. Pulse 12 to 15 times until the butter in the mixture is about the size of small peas. Add the water all at once. and pulse continuously until the dough starts to come together. Dump out onto a floured board and shape into a round flat disk. Wrap in plastic cling film and chill for half an hour.
While the dough is chilling make the topping. Put all of the ingredient into the food processor and pulse until the mixture is crumbly. Dump into a small bowl and using your fingertips squeeze bits together into clumps.
Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a large baking sheet.
Peel, core and cut the apples into bite size chunks. Set aside.
Roll the pastry out between two pieces of cling film to an 11 inch circle. Peel off the top piece of cling film and transfer the pastry to the baking sheet, removing the cling film. Scatter the apple bits in the center of the pasty, leaving a one and a half inch border all around, and piling them up a bit in the center if necessary. Sprinkle the crumble mixture over the apples to cover rustically. Gently fold the pastry border up over the apples along the edges, pleating it decoratively. Bake for 20 to 25 minutes, cover with some foil and bake for about 15 minutes longer, until nicely browned, and the pastry is crisp, and the apples are cooked.
Allow to cool. Serve warm or at room temperature. Dust with some icing sugar prior to serving if desired.
