The Desserts were strawberry tarts: large ones based on the recipe for the smaller tarts below and a farmhouse apple pie.
Farmhouse Apple Pie
The Farmhouse Apple Pie was made from Miss Eagle's favourite biscuit pastry and ten granny smith apples (peeled, quartered, cored, and sliced) and carefully placed, nay packed, into the pastry, then sprinkled with brown sugar and cinnamon (please note: no added liquid) with lattice placed on top. Pastry was then brushed with egg yolk although milk can be used. Then baked in a moderately slow oven. The apples were an inch or two above the top of the deep pie dish. After the slow cooking process, the apples had settled down to being level with the top of the pie dish.
Please Note: The pastry Miss Eagle used was from a quantity already in the fridge. The quantity in this recipe will, almost certainly, be too large but the remainder can be stored in fridge or freezer and it makes wonderful bikkes so you can get out the biscuit cutter and get busy.
Strawberry Tarts from Delicious
(These are small tarts. The recipe is simple so easy to do a large version)
Ingredients: 250 grams of your favourite plain biscuits; 75 gram of unsalted butter; 250 grams of mascarpone; 1 egg, lightly beaten; 1 teaspoon vanilla extract; 1 tablespoon icing sugar; 250 grams strawberries, hulled, halved or quartered if large; 1/2 cup redcurrant jelly, melted.
Method: Lightly grease four 10cm loose-bottomed tart pans. Process the biscuits to fine crumbs in a food processor. Add the melted butter and pulse to combine. Press the biscuit mixture into the base and sides of the prepared pans, then chill for 30 minutes to firm. Place the mascarpone in a bowl with the egg, vanilla and icing sugar, and whisk to combine. Fill the tart shells with the cheese mixture, then remove from the tart pans (you may need to wipe the outside of the tart pans with a hot cloth to loosen). Place the strawberries on top of each tart and brush with the melted redcurrant jelly. Serve immediately.
Miss Eagle's Notes
- Miss Eagle prefers not to use the food processor for crushing biscuits and adopts the following method. Place biscuits inside a plastic bag. Take a large wooden rolling pin and bash biscuits into small chunks then roll the small chunks (still in the plastic bag) into fine crumbs. Easier, finer crumbs, and no mess!
- When Miss Eagle filled the tart shells in the morning before going to work, she must have been half asleep. It was not until later that she realised she had simply spread the mascarpone on to the shells and not mixed it with the egg, vanilla and icing sugar. Still tasted great! Proof of how marvellously simple this recipe is when it can be adjusted in your sleep and it still tastes wonderful!
- Miss Eagle has been known to forget the redcurrant jelly as well - and it still tastes wonderful. Miss Eagle hasn't tried it but she suspects that any melted jam would taste wonderful over the strawberries and mascarpone.