Rustic French Apple Tart

This is the most delicious apple tart we've ever tasted. It's rustic and easy to make and just perfect for picnics. I'm sure you could also make a number of small pies instead of one large one.

It's just as good warm as it is cold.

Pastry

Sift 1 cup of white flour and 1/2 cup of wholemeal flour in to a bowl.

Add a dsp of raw sugar and a pinch of salt. 

Grate 100 grams of frozen unsalted butter in to the flour and mix it in a little as you go so that it doesn't get clumpy. Rub the butter in lightly with the tips of your fingers until it resembles rolled oats but don't over handle and don't fuss too much. 

Make a well in the centre, add 1/4 c milk and 1/4 cup of yoghurt.

Mix with a spoon until it comes together, adding a little more flour if you need to.

Knead a little, but not too much. 

Place in a small bowl and cover with bees wrap and put in to the fridge for an hour, or overnight. 

Once you're ready to put your tart together turn on the oven to preheat to 180C 

Peel, core and finely slice three or four eating or firm cooking apples (not Ballarats that turn to pulp when cooked). Place them in a bowl, sprinkle over a tbsp of demara or other sugar, a tsp of cinnamon and a dsp of flour. Mix through the apple with your hands.

Roll the chilled dough out in a circle on to lightly floured baking paper on a baking sheet. 

Arrange the apple however you want to in the centre and fold up the edges all the way round.

Brush with melted butter if you like.

Bake for around 20 to 30 minutes until golden brown and the apple is cooked.

Katie X

Decadent Chocolate Cake

An utterly gorgeous chocolate cake for a very special occasion. A Jo Seagar recipe from way back. I've halved the recipe since unless you're making a cake for a crowd you really don't need to be eating that much chocolate! I bought 80 percent dark organic chocolate buttons from Le Petite in town. A 500 gram bag was $19 and between the cake and the ganache icing I used the lot!

Turn on the oven to Bake 180 C

In a pot dissolve 1 cup of raw sugar in 150 ml of water. Boil for about a minute. And add 225 gms chocolate and 225 gms of butter. Stir until melted. Remove from the heat. Beat 3 eggs in a food processor using the whisk attachment. Add 1/2C of  flour and combine briefly. Add the cooled chocolate mixture and whizz again.

Pour in to a greased and lined 23 cm spring form tin.

Bake in a water bath for 40 minutes or until set and firm.

Cool in tin for a while before turning out.

When cold wrap in glad wrap and put in the fridge overnight.

To make the ganache topping heat 1 cup of cream until almost boiling, add 225 gms of dark chocolate and a tsp of vanilla essence. Let it sit for a minute and then stir in together. Spread over the cake.

If the ganache separates or goes lumpy- gently warm it up a again and add more cream. Stir.

Serve with whipped cream adding a tsp of vanilla essence when whipping.

The cream is really important to this cake as it balances out the other elements.

Katie X