Fladen or, the best version of a Beigli / Fladen ou, a versão melhorada e mais sofisticada do Beigli.

Beigli! Its name comes from the German word beugen ("bend" in English).

Beigli originates from Germany and in Hungary it became a custom to bake Beigli for Christmas in the 19th century during the Austro-Hungarian Monarchy. Beigli (or sometimes spelled bejgli) is a real Hungarian Christmas treat.
The beigli’s predecessor was probably the Silesian filled challach that was already known in the 16th century. Though it’s more likely that it emerged from the famous Bratislava horseshoe. The first Bratislava horseshoes filled with ground walnuts and poppy seeds were baked in 1559 and became very popular.
This pastry is ubiquitous around Christmas time and you can buy it in any shop or bakery. It is basically a rolled up crust with lots of filling. Walnut and poppy seed are traditional, but nowadays, you can find them filled with chestnut puree or even Nutella.
The two kinds of filling fit in the symbolism of Christmas perfectly because poppy seeds symbolize wealth and fertility, while walnuts protect against bewitching. Today there are many different fillings like chestnuts, marzipan, and even apple, coconut and hazelnut fillings can be found.
Beigli is the theme of the 23rd edition of the Sweet World and if there's something that really annoys me a lot, is the fact of having more than 600 cooking books and, when I need a recipe, that I'm pretty sure to have in one of them,... I can't find it!!
Anyway!! After flicking throughout a few books and not finding any recipe, I did some research on the Internet and I found Beigli recipes with yeasted dough, others with a kind of pastry dough. I found fillings of poppy seeds, walnuts and I also found fillings that called for applesauce and I couldn't decide between any of them.
As I know that Inês has a fantastic "photographic memory", I asked her if she could remember seeing a Beigli recipe in any of our books (yes! Inês is as mad as myself about cooking books and we have, pretty much, the same amount of books...).
Of course, Inês was able to remind me of a few books where I would find a Beigli recipe or something similar and!!! BINGO!!
I found two recipes that pleased me but, when I opened the "It's Always About the Food" book by the fabulous Monday Morning Cooking Club, I couldn't resist this recipe!!
It's not called Beigli! It's called Fladen and, it's made with a fabulous pastry, and it features not one, but three of the fillings that you'd find in the most traditional or more modern versions of the Beigli and I thought: Why making a rouldade filled only with one of the fillings, when I can have something much more interesting?
A Fladen filled with a poppy seed filling, a walnut filling and a fabulous apple compote filling!
It might not be the most traditional Beigli recipe but, let me tell you: It's for sure the most delicious Fladen you'll ever try!

Apple Butter / Manteiga de Maçã.

I was reading Regula's (Miss Foodwise) Sticky Toffee Pudding recipe and I realized that I needed Apple Butter.

I never made or have eaten Apple Butter before (until today of course) and so, I started looking for Apple Butter recipes. Funny enough, the day I was searching recipes, Joanne Posted this picture on Instagram.

Of course, after reading her recipe, I didn't look for any other recipe as her's sounded perfect!

All the recipes I read were loaded with sugar but Joanne's recipe, seemed more balanced to me so, I marked it down straightaway as that would be the one to be tested and tried.

I just made a batch of Joanne's recipe and it turned out so well and it's so delicious that I could have eaten the whole thing directly from the pan.

The smell in the kitchen while I was cooking the apples was incredible and as soon as I added the aromatic spices, the whole house was straightaway perfumed with a very autumnal aroma.

It's incredible the amount of flavour that it packs and of course, I could have bought a jar from a shop, but I would have missed the satisfaction of making it from scratch.

Plus! homemade (everything) is so, so much better, right?

You can find the English version of this recipe here, on the Olive and Mango blog and give it a try yourselves because I totally recommend it! As far I'm concerned, that's the recipe I'll be making every time I need Apple Butter and I guess I'll be making a lot from now on.

The other good thing about this recipe, is that Marta wants recipes featuring apples for her "ingredient of the month" and I couldn't think of a better recipe for her September table.

Classic Apple Pie / Pie clássica de Maçã.

This month, the Sweet World has gone to America and invited us to make a "Fruit Pie".

A pie is nothing more than a baked dish of fruit, meat and/or vegetables, typically with a top and base of pastry.

Searching about the pie origins and its history, I found this amazing article that I think, is worth a good reading because it's very well written and also very interesting.

I truly adore savoury pies but, this is Sweet World and the challenge was to make a sweet pie...

Although I love all kinds of fruit pies, my kids are very picky "fruit pie wise".

I really, really wanted to make a cherry pie but, I didn't risk having to eat it all by myself (which wouldn't have been a problem by the way...) and so I decided to make a simple, classic but very delicious apple pie because it's a favourite here at home and I knew it would go down really happily and quick (which in fact did).

The recipe is from Hannah Miles "Sweetie Pie" gorgeous book.

Saying that, here it is, an Apple Pie for the 19th edition of the Sweet World challenge.

Spiced Apple Cake with thick Vanilla Custard / Bolo de Maçã com Especiarias e Custard de Baunilha.

This cake, that is named a "cake" but for me, is more a cross between a tart and a pie, is one of the most beautifully delicious "cakes" we had later.

Everybody raved about how delicious it was and, certainly, it's a keeper and a recipe to make more often.

Darren Purchese (and pardon my ignorance), is a Chef that I truly admire but only came across, throughout my must beloved TV program, Masterchef Australia.

Chef Darren is one of the "bad guys", the one setting up the dreadful and very scary challenges for eliminations but the thing is...

OH LORD!!! His creations are pure pieces of art!!! and, who cares being eliminated from a competition over such gorgeous creations? I certainly wouldn't!

I didn't know anything about this gorgeous book until..., "this devilish (cook book addicted) girl" showed me the cover of "Lamingtons & Lemon Tart" on the Instagram "private messages". It was love at the first sight and I couldn't help but buy the book and I love it! Thank you so much Inês!!!

I told you already! Australia is my "dream Country" and everything that comes from there, I can't resist it. Specially if it's a book that is all about "Aussie" desserts and puddings but notched up by a great Chef - meaning - Chef Darren Purchese...

NO more talking...

Just a great and super delicious cake, filled with (for me), the best apples in the world: the Pink Lady Apples!

Jerusalem artichoke and Chestnut Soup with Chorizo and Apple / Sopa de Girassol batateiro e Castanhas, com Chouriço e Maçã.

When you think you add all the possible Jerusalem artichoke soup combinations that can be, and that this kind of soup can't be improved anymore, here comes another fabulous combination that leaves you on your knees. Yes!! and I promise, I'm not exagerating.

Just check under the "soup" label here on the blog and you'll see how many Jerusalem artichoke soups I made already! Not just one, two or three but more than that and all of them, absolutely delicious!

As I had a bag of Jerusalem artichokes in the fridge, as soon as I saw this recipe in one of Chef Maria Elia books, the "Full of Flavour" book, of course, I couldn't hold myself but use them artichokes in this recipe.

No words!!! A true delight and that's another reason why I love this ingredient so much. Absolutely divine!

Beet, green apple and coconut yoghurt smoothie / Smoothie de beterraba, maçã verde e iogurte de coco.

Although I love breakfast food, the only thing I really can eat in the morning is a piece of fresh fruit or a smoothie.

Even if I'm not publishing the recipes here, I make a smoothie almost every morning with the ingredients that I have at home.

My smoothies always have fruit, vegetables and usually mint or ginger. I love a hint of ginger in my smoothies.

I decided to publish this suggestion because the combination is truly delicious and I thought it was worth sharing it.

The recipe is from "Everyday Cooking", the Minimalist Baker's new cookbook.

I always use coconut water in my smoothies and not dairy products and this smoothie has yoghurt in it. I almost didn't use the yoghurt but then, I decided to use it, in order to try new combinations.

It is truly delicious and I'm publishing this recipe because the yoghurt really ties everything together perfectly.

Celery, apple and salmon soup / Sopa de aipo, maçã e salmão.

This fabulous soup. is full of ingredients that I truly adore and the combination is so smart and unbelievable that I have to make it again.

The recipe is from Portuguese Chef - Henrique Sá Pessoa - and it's from his delightful book "A viagem do Salmão" - The salmon journey.

Try it and be amazed!!

The bowls are from Margarida Melo, an amazing Portuguese ceramist based in Lisbon.

ingredients (Serves 4):

45g unsalted butter

2 tbsp extra virgin olive oil

150g onion, chopped

500g celery, finely diced

160g potato, cut into small cubes

120g apple (Golden Delicious) cut into small cubes

sea salt flakes, to taste

100g salmon, cut into small cubes (skinless and boneless)

4 tbsp crème fraîche

4 tbsp Granny Smith apple, cut into small cubes

dill, to decorate

method:

Heat the butter and oil in a pan over medium heat.

Add the onion and celery and cook for about 4 to 5 minutes, or until soft but not coloured.

Add the potato and enough water or vegetable stock (just enough to come up to about 2 fingers over the vegetables) and cook for 8 to 10 minutes, or until the vegetables are soft.

Add the Golden Delicious apple and cook for a further 2 to 3 minutes.

Take the soup off the heat, blend until smooth and check the seasoning.

Season the salmon with salt and toss with a drizzle of olive oil.

Serve the soup warm, topped with the salmon, the cubed Granny Smith apple, a few dollops of crème fraîche and dill leaves.

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Trago-vos hoje mais uma sopa maravilhosa!!

Uma combinação improvável, mas que resulta na perfeição e que é uma daquelas combinações que a mim, me deixam literalmente pasmada!

A receita, é do livro lindo que adoro, A Viagem do Salmão do Chef Henrique Sá Pessoa e é uma receita que já foi aqui, testada e aprovada pela Susana.

As taças, que já tiveram oportunidade de ver noutros posts, são da nossa fabulosa artista e ceramista, a Margarida Melo, que eu tive o privilégio de conhecer no seu atelier em Lisboa, em Dezembro passado e que faz peças lindas de morrer.

ingredientes (para 4 pessoas):

45gr de manteiga sem sal

2 colheres sopa de azeite

150gr de cebola, cortada em cubinhos

500gr de talos de aipo, sem fios e cortados em rodelas

160gr de batata, cortada em cubinhos

120gr de maçã Golden, cortada em cubos

flor ou flocos de sal, a gosto

100gr de salmão (Noruega), cortado em cubinhos

4 colheres sopa créme fraîche

4 colheres sopa de maçã Granny Smith, cortada em cubinhos

aneto, para decorar

preparação:
Num tacho aquecer o azeite e a manteiga.

Adicionar a cebola e o aipo, em lume brando, por cerca de 5 minutos.
Adicionar a batata e água ou caldo de legumes suficiente para cobrir os legumes. Deixar cozer em lume brando por cerca de 8 a 10 minutos ou até os legumes estarem macios.

Juntar a maçã Golden e cozer por mais 3 minutos.

Triturar a sopa no liquidificador ou robot de cozinha, até ficar bem cremosa.

Adicionar um pouco de água se achar necessário e rectificar temperos.
Temperar o salmão com um pouco de sal e azeite.
Servir a sopa decorada com o salmão, a maçã Granny Smith, o créme fraîche e folhinhas de aneto.

Recipe / Receita:

Asian turkey lettuce wraps / Wraps de alface com peru em molho asiático.

These are the first two recipes (sauce and dish itself) that I tried from Emilie Raffa absolutely gorgeous cookbook!

As you might know, Emilie is the creator of the gorgeous blog "The Clever Carrot".

The book - The Clever Cookbook - is full of simple, delicious and quick and easy to make recipes and, unusually, after my first reading, it was already completely full of post its.

This dish is amazing as the sauce is quickly put together and the flavour that it gives to the meat is incredible. In less than 30 minutes, you'll have an awesome flavourful meal on the table!

It is so delicious that I had to stop myself from eating it all straight from the pan.

We had these wraps as a light lunch during the weekend and everybody (including kids), loved them.

The combination of the asian flavours with the freshness, crispiness and crunchiness of the lettuce and green apple, makes these a truly delicious treat.

Big thumbs up for our "Clever Carrot" Emilie Raffa!!

ingredients for the Master stir-fry sauce (makes 190ml):

78ml soy sauce or tamari

237ml chicken stock (I used Emilie's homemade chicken stock, but use whatever chicken stock you fancy).

2 tbsp honey

1 tsp cornflour

method:

Whisk all the ingredients together until the honey and cornflour are throughly dissolved.

Pour the mixture into a jar and refrigerate up to 2 weeks.

Add the sauce to flavour your  stir fries, being careful to shake the jar very well before using it.

for the wraps:

1 head of a crispy lettuce such as Iceberg or Bibb, leaves separated, washed and dried

1/4 tsp sesame oil

1 tbsp vegetable oil

454g chicken or turkey mince

2 garlic cloves, peeled and grated

5cm piece of ginger, peeled and grated

237ml Master stir-fry sauce (above)

1 green apple, skin on, cut into matchsticks

1 tbsp sesame seeds

method:

Warm both oils in a large skillet.

Add the mince and cook until lightly browned (4 to 5 minutes), or until all the moisture has evaporated.

Add the garlic and ginger and stir for 30 seconds or until fragrant.

Add the Master Stir-fry Sauce, shaking it well before, bring to the boil and simmer for 1 to 2 minutes, or until thickened.

Remove the pan from the heat and serve the mince mixture over the lettuce leaves, topped with the apple and the sesame seeds.

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Hoje deixo-vos as duas primeiras receitas que testei do fabuloso livro da Emilie Raffa!

Como devem saber, a Emilie é a autora do lindo blog o The Clever Carrot.

O livro, cujo título é: The Clever Cookbook, é, todo ele, recheado de fabulosas sugestões.

Receitas fáceis de preparar, repletas de sabor e de ingredientes fabulosos e que fazem parte do nosso dia a dia.

Um livro que, logo após a minha primeira incursão, quando me dei conta, estava carregadíssimo de post its, pois acho que não sobrou nenhuma (ou quanto muito 1 ou duas) receita que não me cativasse e que eu não queira experimentar e testar.

Esta receita, que combina um molho fantástico, é rápida de preparar e, em menos de 30 minutos, têm uma deliciosa refeição na mesa!

Nós, degustámo-la num dos dias do fim de semana ao almoço e todos, incluindo os miúdos, simplesmente amámos!

Eu, depois de preparar a carne, literalmente, tive de me conter para não comer o preparado todo, directamente da frigideira e à colherada!

Os sabores da mistura da carne, combinados com a frescura e o crocante da alface e da maçã, elevam esta receita, simplíssima, a um nível superior e que, sem dúvida, quererão repetir.

Um grande aplauso para a "Clever Carrot" que é a Emilie Raffa!!

ingredientes para o molho de stir-fry (faz 190ml):

78ml de molho de soja ou tamari

237ml caldo de galinha (eu usei caldo de galinha caseiro - receita da Emilie - mas usem o caldo que quiserem).

2 colheres sopa de mel

1 colher chá de Maizena

preparação:

Misturar todos os ingredientes e mexer bem, por forma a desfazer bem o mel e a Maizena.

Colocar a mistura num frasco, tapar e guardar no frigorífico.

Este molho conserva-se no frigorífico por cerca de 2 semanas.

Podem usar este molho em stir-fries de tudo, desde carne, a peixe e vegetais.

Tenham sempre o cuidado de agitar muito bem o frasco antes de adicionar o molho aos vossos cozinhados.

para os wraps:

1 alface de folhas crocantes, tipo iceberg, ou outra do género, folhas separadas, lavadas e bem escorridas.

1/4 colher chá de óleo de sésamo

1 colher sopa de óleo vegetal

454g de carne de peru ou frango, moída

2 dentes de alho, descascados e ralados

5cm de gengibre fresco, descascado e ralado

237ml molho de stir-fry (receita acima)

1 maçã verde, tipo Green Smith, com casca, lavada e cortada em palitos finos

1 colher sopa de sementes de sésamo

preparação:

Numa frigideira larga, aquecer ambos os óleos.

Adicionar a carne escolhida e cozinhar por cerca de 4 a 5 minutos, ou até a carne estar douradinha e não haver líquido na frigideira.

Adicionar o alho e o gengibre ralados e mexer por cerca de 30 segundos, ou até estes estarem aromáticos.

Adicionar o molho de stir-fry, agitando bem o frasco antes de o adicionar ao preparado e cozinhar por 1 minuto ou 2, ou até a mistura ter engrossado.

Retirar a frigideira do lume e servir o preparado sobre as folhas de alface.

Polvilhar com os palitos de maçã e com as sementes de sésamo.

Recipe / Receita:

Apple rose tart to celebrate Mother's Day / Tarte de rosas de maçã para o Dia da Mãe.

The first time I came across gorgeous apple roses wrapped in puff pastry, and I was like "WOW", was on the great Richard Bertinet instagram account (here).

Much later, on Steller, I saw these gorgeous apple roses in this profile and I read the step by step recipe.

I was astonished with how easy they were to make and, with some leftover homemade puff pastry that I had at home, I tried them and I posted them on instagram. Here!

As today we are celebrating Mother's Day here in the UK, when I saw this gorgeous tart in this March issue of BBC GoodFood magazine, I decided that it would be a fabulous recipe to celebrate the day. TODAY!!

The difference between these roses and the ones that I mentioned above, is that, whilst the previous ones are wrapped in puff pastry, the ones used in this tart are wrapped in marzipan.

Homemade marzipan is something that I never have made until now but, because I wanted to practice it for another recipe (that I'll talk about later in another post), I decided that this would be a great opportunity to make it from scratch.

I must say that, it is very easy to make homemade marzipan and it went pretty well!!

Saying that and before sharing the recipe, I wish a very Happy Mother's Day to all the mother's that are, today, celebrating the joy of being a mother.

Notes:

• I used homemade puff pastry (recipe here) to make my tart instead of the one described in the recipe.
• I used a rectangular fluted loose-based tart tin instead of the specified square tin.

for the pastry:

100g butter

200g plain flour

1 tbsp golden caster sugar

1 egg, separated

splash of vanilla extract

method:

Rub the butter and flour together in a large bowl using your fingertips.

Work through the mixture until it resembles breadcrumbs. Stir in the sugar, egg yolk (reserve the white), vanilla extract and 2 to 3 tsp of cold water to form a ball of dough that leaves the bowl clean. Wrap in cling film and chill for 30 minutes.

Heat the oven to 190ºC.

When chilled, roll out the pastry in order to fit a 23cm square fluted loose-based tart tin and trim the edges with scissors so they stand up, about 5mm above the edge.

Prick the surface of the pastry a few times with a fork.

Place a layer of foil on top, add some baking beans and blind bake for 15 minutes.

Remove the beans and foil, brush the pastry with the reserved egg white and return to the oven for a further 10 to 15 minutes until biscuity.

for the roses:

3 red apples, cored, halved and thinly sliced

juice 1/2  lemon

100g marzipan

method:

Put the apple slices in a large bowl.

Squeeze over the lemon juice and cover with water.

Microwave on high for 4 minutes, then drain and pat dry on some kitchen paper.

Roll out 75g of the marzipan out on a surface dusted with a little icing sugar until it’s approximately 20 x 15cm.

Cut into 3 rectangles and lay eight apple slices down the long edge of each strip of marzipan and reserve the rest.

Fold the bare edge of each strip over to cover the apples, then roll up from the short edge (see here how to roll).

Place the apple roses in a muffin tin so that they hold their shape.

Roll the remaining marzipan into small balls.

for the filling:

100g butter, melted

100g golden caster sugar

2 eggs

140g ground almond

75g plain flour

1 tbsp milk

method:

Mix the butter, sugar, eggs, almonds, flour and milk together in a large bowl and whisk until well combined.

for the glaze and to finish:

4 tbsp apricot jam

icing sugar, for dusting

method:

Take the tart case out of the oven and spread with the filling.

Gently press your apple/marzipan roses into the filling, evenly spaced out, then scatter over the balls of marzipan.

Fill the gaps with the remaining apple slices so that the filling is covered, curving the slices a little as you go to create additional petals on the roses, or rolling them up tightly to look like rosebuds, all with the peel side facing upwards.

Return to the oven for 30 to 35 minutes, then leave the tart to cool in the tin for 10 minutes.

Meanwhile, heat the apricot jam in a small saucepan until simmering, then pass it through a metal sieve into a bowl.

Brush it over the surface of the tart while both the jam and the tart are still warm.

Serve the tart a little warm, or leave to cool, then turn it out onto a serving plate and dust with icing sugar.

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A primeira vez que vi umas rosas lindas de maçã envoltas em massa folhada, foi aqui, no instagram deste grande Chef da Pastelaria, o Richard Bertinet.

Confesso que na altura fiquei de queixo caído com a beleza daquelas rosas!

Meses mais tarde, no Steller, vi, neste perfil, estas rosas lindas, com descrição do passo a passo de como fazer as rosas.

Como na altura tinha um resto de massa folhada caseira que não estava a pensar utilizar, decidi experimentar as benditas rosas que me andavam a deixar deslumbrada.

A experiência correu lindamente e, embora não as tenha publicado aqui no blogue (por ter sido só uma experiência), publiquei-as aqui, no meu instagram.

A revista BBC GoodFood deste mês, traz a receita desta tarte linda, que hoje vos deixo e que eu, assim que a vi, decidi logo que seria a tarte a partilhar para comemorar o Dia da Mãe, pois todas as mães adoram rosas, certo?

Hoje, aqui no Reino Unido, celebra-se o Dia da Mãe e assim sendo e antes de partilhar a receita da tarte, desejo um muito feliz Dia da Mãe, a todas as mulheres que têm o privilégio e a alegria de ser mães.

Notas:

• A diferença entre estas rosas e as de que vos falei na introdução, é que estas são enroladas em maçapão.
• Eu fiz maçapão caseira, pois nunca tinha feito e como queria praticar para uma receita de que falaremos mais adiante, achei que esta era uma boa altura para fazê-lo. Devo salientar que é facílimo e correu lindamente.
• No que diz respeito à massa da tarte, embora vos deixe a receita da massa original especificada na revista, eu usei massa folhada caseira (receita aqui) e não a que abaixo descrevo.
• A receita original é feita numa forma de tarte quadrada, mas eu resolvi fazê-la numa forma rectangular.

para a massa:

100g manteiga

200g farinha de trigo branca

1 colher sopa de açúcar refinado amarelo

1 ovo, separado

umas gotas de extracto de baunilha

preparação:

Numa taça larga, misturar a farinha e a manteiga, esfregando com as pontas dos dedos, até obter uma mistura areada.

Adicionar o açúcar, a gema do ovo (reservar a clara), a baunilha e 2 ou 3 colheres soap de água gelada.

Misturar tudo muito bem, até a massa se juntar e taça ficar limpa.

Embrulhar a massa em película aderente e refrigerar por 30 minutos.

Aquecer o forno a 190ºC.

Com a ajuda do rolo, estender a massa sobre uma superfície ligeiramente enfarinhada, por forma a que fique com um tamanho suficientemente grande para forrar uma tarteira quadrada de fundo amovível, com cerca de 23cm (ou outra que queiram usar).

Cortar o excesso da massa com uma tesoura, por forma a que a massa fique 5mm acima da bordadura da tarteira.

Picar toda a superficie da massa com um garfo, cobrir a massa com papel de alumínio ou papel vegetal, encher com bolas de cerâmica ou leguminosas e levar ao forno por cerca de 15 minutos.

Remover o papel de alumínio ou vegetal e as bolas de cerâmica ou leguminosas, pincelar a massa com a clara do ovo reservada e voltar a levar a tarteira ao forno por mais 10 a 15 minutos, ou até a massa estar douradinha e com aspecto de biscoito crocante.

para as rosas:

3 maçãs vermelhas, sem caroço e fatiadas em meias luas muito fininhas

sumo de 1/2 limão

100g maçapão

preparação:

Colocar as meias luas de maça numa taça. Regá-las com o sumo do limão e cobrir com água fria.

Levar a taça ao micro ondas, na potência máxima, por cerca de 4 minutos.

Escorrer as maçãs e secá-las muito bem com papel absorvente de cozinha.

Estender 75g da maçapão sobre uma superfície polvilhada com açúcar em pó, por forma a obter um rectângulo de 20 x 15cm.

Cortar o rectângulo em 3 rectângulos iguais e colocar 8 meias luas de maçã numa das extremidades mais longas de um dos rectângulos.

Começar a enrolar a maçapão com as meias luas de maçã, por forma a obter um efeito de rosa (ver aqui como enrolar).

Repetir com os dois rectângulos de maçapão restantes.

Colocar as rosas de maçapão e maçã numa forma de muffins, para que não se desmanchem até serem utilizadas.

Com a maçapão que sobrou, moldar bolinhas e reservar.

Reservar as meias luas de maçã que não forem utilizadas nas rosas.

para o recheio:

100g manteiga, derretida

100g açúcar refinado branco

2 ovos

140g amêndoa moída

75g farinha de trigo branca

1 colher sopa de leite

preparação:

Numa taça, misturar todos os ingredientes, por forma a combinar tudo muito bem e obter uma mistura cremosa.

para pincelar e finalizar a tarte:

4 colheres sopa de doce de alperce

açúcar em pó, para polvilhar

preparação:

Espalhar o recheio sobre a base da tarte pré cozida.

Delicadamente, colocar as rosas de maçapão/maçã sobre o recheio, pressionando-as ligeiramente.

Colocar as meias luas de maçã reservadas, sobre o recheio, dobrando-as aqui e ali, por forma a formar pequenos botões de rosa ou pétalas soltas.

Espalhar as bolas de maçapão reservadas, sobre a tarte.

Voltar a levar a tarteira ao forno e cozer por cerca de 30 a 35 minutos.

Deixar a tarte arrefecer na própria tarteira, por cerca de 10 minutos.

Entretanto, aquecer o doce de alperce num tachinho e coá-lo de seguida.

Pincelar toda a superfície da tarte, enquanto quente, com o doce coado e também ele, ainda quente.

Servir a tarte morna ou deixar arrefecer completamente e polvilhar com açúcar em pó antes de servir.

Recipe / Receita: BBC GoodFood magazine - March 2016.

Apple & Gingerbread Streusel tart / Tarte de maça, com base e streusel de gingerbread.

Last post of 2015 here on the blog.

The recipe I'm leaving you today, the last of my Christmas suggestions, is this delicious and very Christmassy tart!

Another delightful suggestion from Mima Sinclair gorgeous book "Gingerbread Wondeland".

The base is made of gingerbread instead of the usual pastry and the filling, with apples and spices couldn't be more delicious and moreish.

The crunchy streusel on top, is just "the cherry" on top of the tart.

The blog will be back to its normal activities in the beginning of January. Until then, I Wish you all a very Merry Christmas, full of Health, Joy and lots of Happiness!!

ingredients:

1/2 quantity of dark gingerbread dough (recipe here)

for the filling:

360g Bramley apples, peeled and cored

300g eating apples, peeled and cored

juice of 1 lemon

75g granulated sugar

75g soft light brown sugar

3 tbsp plain flour

1 tsp ground cinnamon

1/4 tsp ground allspice

1/2 tsp salt

75g sultanas (I used dried cranberries)

20g butter, cubed

for the streusel topping:

40g plain flour

40g granulated sugar

1/2 tsp ground ginger

pinch of salt

60g cold butter, cut into small cubes

30g pecans, roughly chopped

method:

Heat the oven to 180ºC.

Roll out the gingerbread dough over a piece of baking paper, to 5mm thick x 32cm diameter.

Line a deep 23cm flutter tart dish with the dough. Press gently into the edges and trim any excess with a sharp knife, reserving the trimmings.

Place the tart case in the freezer to chill for 20 minutes.

Cut the apples into 5mm thick slices.

Squeeze over the lemon juice, then toss in a large bowl with the sugars, flour, spices, salt and sultanas.

Pile high into the chilled gingerbread case, then press down to fill the gaps.

Dot with the butter and place on a baking tray to catch any spills.

Bake for 20 minutes on the middle shelf of the oven.

To prepare the streusel, mix the flour, sugar ginger and salt until combined.

Cut 50g of the reserved gingerbread dough into small chunks and add to the mix with the butter.

Rub together with the tip of your fingers to form clumps. Stir through the pecans.

After the tart has baked 20 minutes, sprinkle over the streusel mixture and return to the oven to bake for a further 30 minutes, or until golden and bubbling and the apples are tender when pierced with a sharp knife.

Remove the tart from the oven and set aside to cool slightly before serving.

I served my tart with vanilla custard to make it even more indulgent, but feel free to serve yours with whatever you fancy or just on its own.

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Deixo-vos hoje com o que será o último post de 2015 aqui no blogue e a última sugestão para uma sobremesa com sabores festivos e Natalícios.
Mais uma super deliciosa receita retirada do lindíssimo livro "Gingerbread Wonderland" da Mima Sinclair.

A receita, esta tarte magnífica, com uma base de gingerbread em vez da tradicional massa de tartes, um recheio soberbo de maças e especiarias e um topping crocante.

Uma tarte com sabores e aromas super festivos e que recomendo vivamente a experimentarem.
O blogue (eu, lol) vai estar de férias até ao início de Janeiro, altura em que por aqui retomaremos as publicações.

Entretanto e para todos os que aqui passam, desejo desde já um excelente e Feliz Natal, repleto de Saúde, Alegria, muita Harmonia e... prendinhas no sapatinho :)))!

ingredientes:

1/2 quantidade da receita deste gingerbread

para o recheio:

360g maçãs Bramley (ou semelhantes), descascadas e descaroçadas

300g maçãs tipo Lady Pink ou outra maça doce, descascadas e descaroçadas

sumo de 1 limão

75g açúcar granulado branco

75g açúcar amarelo

3 colheres sopa de farinha de trigo branca

1 colher chá de canela em pó

1/4 colher chá de pimenta da Jamaica em pó

1/2 colher chá de sal

75g sultanas (eu usei arandos secos)

20g manteiga, cortada em cubos

para o topping de streusel:

40g farinha de trigo branca

40g açúcar granulado

1/2 colher chá de gengibre em pó

uma pitada de sal

60g manteiga fria, cortada em cubos pequenos

30g pecã, picadas grosseiramente

preparação:

Aquecer o forno a 180ºC.

Estender a massa de gingerbread sobre uma folha de papel vegetal, até obter uma espessura de 5mm e um diâmetro de 32cm.

Forrar uma tarteira funda para tartes, com 23cm de diâmetro, com a massa e pressioná-la bem sobre toda a superfície da tarteira.

Cortar os excessos de massa com uma faca afiada e reservá-los.

Colocar a tarteira forrada com a massa de gengibre no congelador por cerca de 20 minutos.

Cortar as maças em meias luas com cerca de 5mm de espessura.

Numa taça, colocar as maças, o sumo do limão, os açúcares, a farinha, as especiarias, o sal e as sultanas e misturar tudo muito bem.

Colocar este recheio sobre a massa gelada e pressionar, por forma a que toda a superfície da massa fique recheada.

Espalhar os cubinhos de manteiga sobre a mistura das maçãs e colocar a tarteira sobre um tabuleiro, para que se houver líquido, este não caia para o forno.

Levar a tarteira ao forno e cozer, na prateleira do meio, por cerca de 20 minutos.

Para preparar o topping (streusel), misturar muito bem a farinha, com o açúcar, o gengibre em pó e o sal.

Cortar 50g dos restos da massa de gengibre em pedacinhos e adicioná-los, juntamente com os cubos de manteiga, ao preparado anterior.

Misturar tudo muito bem com as pontas dos dedos, como se de um crumble se tratasse, até obter uma mistura grosseira e com pedaços.

Adicionar as nozes pecã e envolver tudo.

Após os 20 minutos que a tarte esteve no forno, retirá-la, e polvilhá-la com o topping.

Voltar a colocar a tarte no forno por cerca de 30 minutos, ou até o topping estar douradinho e as maças estarem macias, quando espetadas com uma faca afiada.

Retirar a tarte do forno e deixá-la arrefecer ligeiramente antes de servir.

Eu servi a minha tarte com custard de baunilha, mas sirvam a vossa com o que bem vos apetecer, ou sem qualquer tipo de acompanhamento.

Recipe / Receita: