A LOT of apples have ripened early this year. The ones growing near us are a shiny luscious red and almost drop into your hand on touch, there is no need to tug them from the branches.
This year’s crop is also very abundant, so there is the issue of what to do with all those beautiful, shiny apples? The possibilities seem endless and quite joyous. Most years my mother makes a batch of golden clear jelly from the fruits of the crab-apple tree. I tend to make chutneys with the more bitter green apples and apple tarts are my go-to with the others. I keep a few batches of pastry in
the freezer so they are easier to construct. The remaining apples are eaten or used in other desserts. One of my
favourites is a Dutch apple cake but one where the apples are sliced and arranged to look like roses. It gives beautiful results. The swirled slices sink into a soft buttery topping and the golden sugar on top caramelises to form a sweet thin crust. If I have more time on my hands I will make apple roses on top of small individual tarts. They are very pretty as a birthday cake for one with a single candle on top. The method of making roses takes a little time but is a beautiful addition to a table.
The filo pastry tart is very similar to a tarte tatin but the pastry is far crispier. The last recipe is very much an autumn one. I have previously had it with pumpkin, rather than sweet potato and it is nice. I just find that sweet potatoes and a little easier to
Rose apple cake
Upside down filo and apple pie
Apple sweet potato and ginger crumble
© Irish Examiner Ltd. All rights reserved