Tamarillo Galette

thanks to Britney

Tamarillos are back, baby! I have such fond memories of my Dad bringing in armfuls of these tart fruits from the garden as the weather started to get chillier, and I’m sure I’m not the only one who would dip their flesh in sugar to make them that little bit sweeter! That said, their tangy flavour makes them perfect for a dessert that isn’t overwhelmingly sugary, just like this super easy, made-from-scratch tamarillo galette.

Ingredients for the Pastry:

225 grams plain flour

120 grams butter, diced

Pinch of salt

50 grams icing sugar (optional)

Ingredients for the Filling:

6 tamarillos

1 apple to supplement (can use other fruit such as berries/feijoas)

1 teaspoon vanilla extract

1 tablespoon brown sugar

1 tablespoon cinnamon

1 egg yolk, whisked

Method

Preheat the oven to 200’C. Line an oven tray with baking paper.

Sift the flour, salt and icing sugar into a large bowl, before adding the butter and rubbing the mixture until it resembles fine breadcrumbs. Gradually add a tablespoon of water until the mixture is dough-like (usually you’ll only need 3).

On a floured surface, briefly knead the dough, before glad-wrapping and refrigerating it for 15 minutes while you make the galette filling.

Cut the tamarillos in half and scoop the flesh out into a bowl to marinate with the vanilla extract, cinnamon and brown sugar. If you’re using other fruit to supplement, add them to the bowl too.

Leave the fruit to marinate for 10 minutes whilst rolling out the pastry on a floured surface. Using a rolling pin (or a floured glass), roll it into a shape that resembles something circular and about 4mm thick.

Transfer the rolled dough to the oven tray and lay the fruit in the middle, leaving a 10cm border to the pastry’s edges. Fold the pastry layers over in whatever artistic fashion your heart desires and be sure to brush the egg yolk all over the outside to give your galette that golden glow!

Bake the galette for 30 minutes, or until the pastry is cooked through.

Serve with your favourite Appleby Farms flavour.

See Instagram post here

Rustic Peach Pie

thanks to Jen

You don't have to be a masterchef to bake this beautiful pie. You could make the pastry from scratch and you could use fresh peaches, but if you are ever caught short and need a quick whip up, this is the dessert for you.

Ingredients

1 sheet of sweet short pastry

1 1/2 cans of peaches in juice

1/3 cup of ground almonds

1 egg for egg wash

To dress: icing sugar

Method

Prep the pastry: Allow the pastry to half defrost (so its still cold but you can fold it without it breaking). Cut the pastry into a circle. I use the outline of a cake tin

Prep the peaches: Drain the peaches and pat them dry with a paper towel. (If they're too wet, the pastry won't cook on the bottom)

Let's make this pie: Sprinkle the ground almonds in the middle of the pie, where you will place the peaches, so they soak up any juices. Lie the peaches in the middle of the pastry circle. Pop them in a heap, leaving some space around the edges.

Fold the edges rusticly up, and push down any folds gently. Do it roughly, be precise, how it looks is up to you.

Make it pretty: Beat one egg with a fork and use a brush to spread it over the pie edges (If you don't have a brush, use a fork or get messy and use your fingers)

Cook it: Bake at 180C for 30-40 minutes, or until the pastry is golden.

Dust with sifted icing sugar

Serve with your favourite Appleby Farms flavour

Chocolate Fudge Pudding

thanks to Jules

Currently eating the ultimate quick winter treat! My 8 minute microwave chocolate fudge pudding

Ingredients⠀

1 cup Flour⠀

1 teaspoon Baking powder⠀

¾ cup White sugar⠀

⅓ cup Dark cocoa⠀

Pinch Salt⠀

½ cup Milk⠀

60 grams Melted butter⠀

1 teaspoon Vanilla extract⠀

Optional ½ cup frozen raspberries⠀

CHOCOLATE SAUCE⠀

¾ cup Brown sugar⠀

¼ cup cocoa⠀

1 ½ cups Water⠀

1 Double espresso coffee shot or 1 tablespoon instant coffee.⠀

Method⠀

Mix first lot of ingredients together and place into a microwave safe bowl with lid or use a plate to cover.⠀

Mix sauce ingredients together and pour over the main mixture.⠀

Cook in the microwave 8-10 minutes.

Serve with your favourite Appleby Farms flavour⠀

See Instagram Post

Apple Crumble

thanks to Renee

One of my favourite thing about winter, is warm winter deserts 😋 Apple crumble is one of my childhood favourites. But the disagreement we have in our household is which flavour ice cream goes best with it. Craig is a die hard vanilla fan, and I love me some salted caramel.

Ingredients

½ cup Flour

¼ cup rolled oats

¼ cup desiccated coconut

¼ cup Brown Sugar

½ tsp mixed spice or cinnamon

75g Butter

5-6 Granny Smith apples

2 Tbsp Golden Syrup

2 Tbsp Raw Sugar

Method

Pre-heat oven to 190°C conventional or 170ºC fan-forced.

In a bowl, mix Flour, oats, coconut, Brown Sugar and cinnamon together, then rub in the Butter until the mixture becomes combined and crumbly.

Peel and cut apples into wedges and place in an oven-proof dish. Drizzle with the Golden Syrup.

Spread the crumble mixture over the top of the apples. Sprinkle the Raw Sugar over the top for an extra crunchy topping. Bake for 40-45 minutes until apples are cooked.

Serve with your favourite Appleby Farms flavour

See Instagram post here

Lemon Tart

thanks to Nicola Galloway

Ingredients

Shortcrust pastry

6 eggs

1 cup sugar

Grated zest and juice of 3 large lemons

250ml cream

Method

Line a loose bottomed flan dish with pastry and bake blind at 200C for 20 minutes.

Reset oven at 160 C.

In a bowl combine eggs and sugar until well mixed, then add zest and lemon juice, stirring well.

Add cream and mix well.

Pour into just baked flan case and bake for 35 – 40 minutes until almost set. Cool for at least 30 seconds before serving.

Serve with your favourite Appleby Farms flavour

Oaty Rhubarb Puffs

thanks to Nicola Galloway

Ingredients

6 sticks rhubarb, cut into pieces

1 tsp cinnamon

1 tablespoons flour

1 tablespoon brown sugar

1 sheet of ready rolled puff pastry cut into quarters

3 T butter

¼ c rolled oats

¼ c sliced almonds

1 tablespoon flour

2 tablespoon brown sugar

Method

Heat oven until 200 C. In a bowl, toss rhubarb with cinnamon 1st measure of flour and sugar.

Line a tray with baking paper, place sheets of pastry on tray.

In a bowl rub together flour, rolled oats, almonds and second measure of flour and sugar to make a crumble.

Divide the rhubarb between pastry quarters, leaving a 1cm rim. Sprinkle with oat mixture, then fold and pinch each corner to keep filling in.

Bake for 20 – 25 minutes.

Serve with your favourite Appleby Farms flavour

Roasted Pears

thanks to Nicola Galloway

Halve and core 3 pears.

In a saucepan, melt 3 tablespoons butter with ¼ cup brown sugar.(Sea salt can be added if you want a more salted caramel pear and sometimes we add some lemon juice).

Place pears in a baking dish and pour over melted butter, sugar and salt.

Roast in oven for 30 – 45 minutes until tender.

Serve with your favourite Appleby Farms flavour

Lemon Delicious

thanks to Kathy Paterson

Lemon Delicious by Kathy Paterson

Ingredients

75g butter, softened
3/4 cup caster sugar
3 large free-range eggs, separated
finely grated zest of 1 large lemon
1/4 cup plain flour
1/2 teaspoon baking powder
3/4 cup milk
1/4 cup plus 2 tablespoons lemon juice
Icing sugar, for dusting

Method

Heat oven to 160C. Butter a 3 1/2 - 4-cup-capacity ovenproof dish and sit inside a deep roasting tin. Boil the kettle.
Beat butter and sugar until combined. Add egg yolks and beat 2-3 minutes.
Fold in lemon zest. Sift in flour and baking powder, pour in milk and fold until just combined. Fold in lemon juice.
Whisk egg whites until they form soft peaks then fold one tablespoonful into the lemon mixture to loosen. Add remaining egg whites and gently fold in.
Place mixture in prepared dish. Pour hot/boiling water into roasting tin until it comes about three-quarters the way up the sides of the ovenproof dish. Carefully place in oven and bake lemon delicious for 35-40 minutes until we’ll puffed and golden brown. You will smell when it’s ready too. Try not to over-bake as this will result in no luscious lemon curd/custard in the base of the pudding

Serve with your favourite Appleby Farms flavour

See Instagram post here