Now we are already well into the swing of winter and warm nights by the fire. With Christmas preparations just around the corner, we’re looking for simple, uncomplicated ways to satisfy our sweet tooth.
We’re waiting for culinary columnist and head chef Paul Watters to share his tasty sweet winter recipe, perfect for a little indulgence.
Today we have the popular winter fruit tart to delight the taste buds.
Ingredients:
3 apples (cut into small slices)
3 pears (in small slices)
4 clementine oranges (peeled and chopped) 1 for decoration
200 g of blueberries
200 g of cashew nuts
200 g of grapes
3 eggs
1 cup self-rising flour
1 cup of milk
1 teaspoon of vanilla extract
2 tablespoons granulated sugar
2 tablespoons of butter
1 tablespoon of cinnamon
Method:
First, heat the oven to 180 degrees.
Assemble a large, shallow, ovenproof dish or sheet pan and grease the bottom and sides with a tablespoon of butter.
Sprinkle in the blueberries and spread them evenly. Next, spread the cashews and raisins across the plate and place the oranges in rows of four (crosswise and four down). Repeat this step with the pears.
Heat the pot to medium heat and add the apples and the rest of the butter, along with 2 tablespoons of water, a little sugar and half a tablespoon of cinnamon. Cook for 3-4 minutes until soft.
Assemble a large bowl and add the eggs, sugar and vanilla and beat for a few minutes before adding the flour, then slowly add the milk (this will form the batter).
When the apples are ripe, spread them evenly on a plate. Next, pour the batter on top and put in the oven for 15 minutes.
Take the dish out of the oven and sprinkle the rest of the sugar on top and cook for another 10 minutes. Serve with clementine oranges and add a little cream/custard, finally sprinkle with a little cinnamon.
Serve and enjoy…
About Paul Watters
“I grew up in Belfast, Northern Ireland and have worked in the restaurant industry for 30 years. Cooking has always been my greatest passion, because when I discovered my love for food and cooking at the age of 16, I had no other career path.
“I have been incredibly fortunate to work in many high-end kitchens, including the Savoy in London and the Sydney Opera House in Australia. Over the years, it has been a pleasure to have the opportunity to gain invaluable knowledge and valuable experience by traveling around the world, getting to know different cultures and meeting colorful culinary characters along the way.
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