The Big Apple

I'm a country girl at heart and so am enjoying my on-going work for the 'Farmer's Journal' (Bet my Uncle Murt didn't ever think he'd see the day i had my name printed in his paper!). The most generous and lovely chef ever, Neven Maguire (from the amazing McNeans Bistro in Blacklion) is currently writing a weekly food feature with recipes for 'The Journal' magazine part of the newspaper. I style food for each of the features and none other than in house photographer, Jack Caffrey, snaps away. Jack gets a total buzz from shooting food - a pleasant change from livestock down the country i think!

Yesterday, one of the recipes we were shooting was for an upcoming feature with ideas for using up all of those fallen apples in the garden. It was funny when i realised my belt had apples on so we took this fun snap...it wasn't planned i swear!

www.farmersjournal.ie
McNeans Bistro, Blacklion, Co. Cavan. Phone: +353 (0)71 985-3022

APPLE AND ALMOND TART

Serves 8-10

Pastry

110g/4oz butter, diced

175g/6oz plain flour

55g/2oz caster sugar

1 egg yolk

½ tablespoon cream

Almond Filling

100g/4oz butter

100g/4oz icing sugar

2 whole eggs

100g/4oz ground almonds

25g/1oz flour

Large pinch of cinnamon

1 vanilla pod, seeds only

1lb cooking apples

Juice of ½ lemon

To make the pastry place the butter, flour, salt and sugar in a food mixer and blend. Add the yolk and cream and mix together. Do not over work or the pastry will be tough. Cover in clingfilm. Chill for 1 hour.

To make filling cream the butter and sugar together. Add in flour and almonds gradually beat in the eggs, vanilla and cinnamon. Beat for 5 minutes until light. Preheat oven to 190°C/Gas 5. Line a 9 inch flan ring. Chill again for 15 minutes.

Peel, half, core and cut the apples into thin wedges. Toss the apple in lemon juice. Spread the almond filling on top of the pastry. Carefully arrange the sliced apple wedges on top of filling. Arrange in a fan shape. Gently press the apples down on to the filling.

Cook the tart in hot oven for about 25 to 30 minutes until golden brown on top. Brush the tart with some warmed apricot jam. Cut the tart into wedges. Serve with whipped cream and caramel ice cream.