By now we are well into the swing of winter and warm nights by the fire. With Christmas preparations just around the corner we look for simple, no fuss ways of satisfying our sweet tooth.
We look to Culinary Columnist and Executive Chef, Paul Watters to share his tasty sweet Winter Recipe, perfect for a little indulgence.
Today we have a desirable Winter Fruit Tart to tantalise the tastebuds.
Ingredients:
3 Apples (Sliced finely)
3 Pears (Sliced finely)
4 Clementine oranges (peeled And segmented)1 for garnish
200g Blueberries
200g cashew nuts
200g raisins
3 eggs
1 cup of self-raising flour
1 cup of milk
1 teaspoon of vanilla extract
2 tablespoons of granulated sugar
2 tablespoons of butter
1 tablespoon of cinnamon
Method:
Firstly, preheat the oven to 180 Degrees.
Gather a large, shallow, oven-proof dish or tray and grease the bottom and sides with a tablespoon of butter.
Sprinkle in the blueberries and spread them out evenly. Next, spread the cashew nuts and raisins across the dish and place the orange segments in rows of four (across and four down). Repeat this step with the pears.
Bring a saucepan 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.
Gather a large bowl and add the eggs, sugar and vanilla and whisk for a few minutes before adding the flour, then slowly add the milk (this will form a batter).
Once the apples are cooked spread them evenly across the dish. Next, pour on the batter and place it in the oven for 15 minutes.
Remove the dish from the oven and sprinkle over the remainder of the sugar, cooking for a further 10 minutes. Serve with clementine oranges and add a little cream/custard pot, finally, dusting with a little cinnamon.
Serve and Enjoy…
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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