Transcription
Good morning everybody. What's the story? Chris over here to Denmark. And today we're going to do something that a lot of you know. This is a staple in a lot of households back home in Ireland. I'm talking about apple tart.
Early now, a few people here today, they said that they like to do this on a plate. And, you know, this is something I'm very accustomed to myself. This is something I grew up with. Me Granda, I used to bake them on plates and we'd have them on a Sunday. You know, a bit of fresh cream. Some people also said that they like custard, so I'm gonna tell it a custard as well. A homemade custard. You can also get some boards, boards, coasters, they would add instead. That's up to yourself.
So, this apple tart, we're gonna do it on a plate. I'm gonna make a noise short crust pastry. This is very easy, very simple. You just want to keep your ingredients ready, cold. All right, we're gonna get a nice flaky short crust pastry. Okay, like always, I'm not gonna waffle on too much. Let's get straight down to business. Here we go. Christmas.
Okay, very quickly, let's get started. Here we go. Here's our flour. I've kept this in the freezer. Okay. Uh, the most important thing with this short crust pastry is to keep everything cold. So I like to put the butter, the flour, and water into the freezer. All right. I do it after about 40 minutes. Now I'm gonna sieve this. We want to aerate it a little bit. This will help to keep the pastry light. This is plain flour. I've got 250 grams.
I really bore our both are. All right. This is a European border here. We've got it over in Denmark. It's Danish. It's called Lower pack. If you can't get that, of course, it was the best security guards early. Get yourself some Cardi Gold. Okay. I'm not going to quilt this into little cubes or anything. We're actually going to grade it in. And what that's going to do is it's going to evenly distribute the flour around in the dough. When that melts in the oven, it's going to create little pockets of air and it's going to make it nice and flaky. All right, so here we go. Come on.
Got a palette knife. Just going to mix that around. About 160 milliliters. You want to use between 140 to 160. So I'm going to hold a little bit back. See how it combines and if we need more, we'll throw it in. Okay. Just makes that around. Which I believe we don't want to over-knead it. We don't want the gluten to develop. Once that starts to come together, we use our hands like this. Beautiful. A bit of flour and we're just lightly gonna knead this. Just tap it down. You don't want the gluten to be too tight. Okay? And you don't want to warm it up either. This is still freezing cold.
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That's ground really. That's it. A knife according to two. Okay. We're gonna roll this out. I'm gonna put this in the fridge until we fill it with the apples. Keep it nice and cool. And I will stick it into the oven. Just get yourself a freezer bag.
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This plate, it's about 26 centimeters in diameter. Bit of flour on top. Nice and easy. And you just want to roll this out slightly bigger than the plate. And now we're going to trim the edge. I like to toast off the excess flour. And nice and easy, just let it fall down. Very soon. Tap it down. Get our knife. Kind of cut at a 45-degree angle like that. You want to do this all the way around.
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I've got some Granny Smith apples here. I couldn't get any hands on any cooking apples or brownie apples. You don't want the apples that are too sweet. Okay? So we want the noise balance. We want a bit of sourness and a bit of sweetness. All right. Okay, that's peel this. Okay, there we go. That's our five apples. Okay. Your Concourse or just get a knife. Cut up the swords. There's no real to this. Just slice them up whatever way you want. That's it. Apple slices. Do this with the rest of the apples.
Got some sugar here. Granulated sugar. And our local pieces. Just plop them in. Just plop them in. Just put them in any way you want. Okay. It's about half two on that one. That's it. You don't tell much of it. Okay. Not our two teaspoons. Teaspoons. Another two tablespoons sugar.
Now we've got the other half of the pastry here with the leftover trimmings from the fours piece. It's always good to have a bit of extra pastry for the top because you're going to get a bit of Hoyt from the apples and we're late enough to be able to cover the whole plate. Okay. Here we go again. You just want to roll this out a bell about an inch over the side of the plate. And then we're going to slow it around again.
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You do nice and easy. It's not a fall down later. Sorry. You just want to wet the soys too. Make sure it sticks. That's our turret filled. Cover. Lift it up again. Knife. 44-degree angle. Slice. Just slow it down. See here. Nice and easy. And that's it. You know, this leftover pastry here, you can use that to make leaves or other little decorations. I don't have time for that and I'm not the meal for it. All right. So we're just going to do a nice easy edge here. There's different edges you can do. You can use a fork. You can make like a skull up the edge. Put your tone down and then you get a knife and just a slice. Just do it out the whole way around. Or you can even just get a knife and just cut out a diagonal like that. All the way around.
So I'm going to mix that up a bit. I'll do a bit of a scalloped edge. And we got a fork as well. So what you want to do is put your thumb down like that. And then you slice inwards. Then you put your tone down again. Slice inwards like that. You get this kind of scalloped edge. All right. I'll take it from a ball so you can get a better view of how that's done. Just slows behind it. Add a little diagonal. The torn. Pull it down again. And so he's in. You can even dip it in a bit of flour if it sticks. Then you're gonna get that scalloped edge. Okay. Just press down nice and easy.
Now I'm going to stick this into the fridge. Just for a sec. We're going to get some egg yolk and some sugar and a pinch of salt to go on top. You can also just stick this in the oven as is. That's totally up to yourself. All right. I like a bit of corner. So uh, let's do that. All right. I've got two egg yolks. These are tiny. These things. Look at them. Pointing. What's going on in the shops here? They're going on. They're tiny. Pinch of sugar. Called pinch salt. Pinch of salt. This is gonna add some lovely color. The egg plus the sugar, salt, bit of flavor. Two holes in the top. This is to allow any excess steam to get out. So it doesn't get too soggy. Is that on? It's going to give a beautiful color. All right, ladies and gents. That's it. I'm going to stick that into the oven now at 200 degrees Celsius. And I'm gonna bake it for about 30 minutes. And that should be it. Okay. Here we go. 40 minutes. Thank you.
All right, there we go. And you know what? After all that work. Okay. I'm gonna have two slices. I deserve it. Got the custard there. We go. Pour that on. Look at that. Look at her. Oh my God. And then there's fresh cream as well. Couldn't the soil. So I have a bit of that. And I'll put this on the soil. Some people, they were complaining or saying that they don't like fresh cream or freshly whipped cream on hot apple tarts because they don't like the way it melts and turns into a soup all over our plate. So I'm going to stick ahead on the soil. Oh my God. I'm gonna be here. Which I'm gonna squeeze me already. Whatever you know. You got to take care of yourself. Gotta enjoy yourself. I'm not really taking care of yourself. We're enjoying yourself like this. Oh, really? But anyway, that's it. I'll have a bite of this. Hang on. Unbelievable. Duh. It's absolutely 100% average. Fresh cold start. Fresh apple tarts. Cream. Uh, Louis. I hope it's out. If that'll come. I actually. I'm gonna. I'm gonna make another apple tart. I'm gonna mail that myself. I really uh, take her. Give it a go. Let me know how you get on. And I'll see you next Thursday. Early for me. Chris over to Denmark. Slamlat. August says after.