TASTE THE SEASON:
Apples
(also known as Malus pumila)
Story by Annabel Bowles.
Apples are a staple lunchbox item and a regular resident in household fruit bowls, but there’s more to the ‘forbidden fruit’ than meets the eye. From McCarthy’s Orchard to Ashbourne Valley Orchards and a handful of smaller growers scattered in between, there’s an abundance of the sweet pomaceous fruit in the region. And as the summer sun starts to cool and the leaves begin to turn, the apple comes into its prime. Local growers are doing clever things with their apple crops, adding value and gaining a reputation as some of the best cider makers in the nation. At McLaren Flat the McCarthys are producing small batch cider in both pear and apple varieties. Nearby at McLaren Vale, Oxenberry Wines is producing a unique blend of wine grapes and apples, known as Grapple Ciders, in both red and white varieties. With their long list of health benefits there’s even more reason to add apples to your diet ... in whatever form you fancy! Apples contain high levels of antioxidants and fibre, decrease cholesterol and reduce diabetes risk. They also detoxify the liver, boost the immune system and prevent Parkinson’s disease. Apple peel contains a compound called triterpenoids, which is reported to prevent the growth of cancer cells in the liver, colon and breast. So the old adage ‘an apple a day’ may indeed be true. It’s also reputed that apples are more effective than a coffee in the morning, because they provide stable energy for longer. We’re not convinced, but for anyone battling a caffeine addiction, an apple might be just what the doctor ordered.
Dutch Apple Tart Just like Oma use to make - delicious! This recipe is no fuss. The pastry is fail-proof and doesn’t need blind baking. Oh … and it IS delicious. Pastry: 250 grams of butter 1 cup of sugar 2 cups of plain flour Egg wash for top
Apple filling: 8 – 10 Granny Smith Apples depending on size ½ cup of brown sugar (or more if you like it sweet) 1 tablespoon of cinnamon Method: Cut cold butter into one inch chunks and cut further with a pastry cutter while slowly adding the sugar. Be sure not to let the butter get too creamy. Gradually add the flour, cutting in until the dough becomes too heavy for the cutter. Get your hands in and knead until it just comes together into a ball. Do not over work. Refrigerate for an hour or overnight. Bring back to a pliable state at room temperature. It should be relatively easy to push your finger in but still be a bit cool. Apples: Peel and core apples. Cut into quarters and slice each section into three even pieces. Drop into a large bowl. Add cinnamon and sugar. Mix well. Assembly: Dust a clean surface with flour. Cut the dough in half. Roll out half of the dough until round and about 5 - 7 mm thick. Transfer into a 9 inch buttered and floured pie tin. Push gently into the corners and trim the edges. This dough is very forgiving if it breaks or you need to patch. If the dough is sticky when you are rolling it may be too warm or you may need to lightly flour the rolling pin and the dough. Pour apple mixture into the pie tin and form a mound in the centre. Roll ‘ropes’ with the remaining dough to form a lattice on the top. Be creative. They can be flattened or kept round. Have a minimum of three ropes each way and finish off with a rope around the perimeter. Brush the top of the pastry with an egg wash and put in a preheated 170 degree oven for forty five minutes to an hour. Top should be golden brown and apples slightly mushy but not apple sauce. Serve with a dollop of fresh cream or ice cream. You won’t regret it! Lisa McCarthy loves to bake apples stuffed with sultanas, almonds, sugar, cinnamon and butter. Try it, it’s good.
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