Recipe of the Month

Dutch Apple Tartlets Pick of the crop! For tartlet base 8oz/225g shortcrust pastry For the filling 3 large apples Zest & juice of 1 lemon 3 tbsps plain flour 1 tsp cinnamon 1 tsp nutmeg For the topping 3 oz/75g butter 4oz/110g plain flour 2oz/50g demerara sugar 1 tsp cinnamon   Pre heat the oven to 180C (Fan 160c)/Mark 4/350F. Cut circles (approx 4-5 inch/10-12 cm) of shortcrust pastry. Place in a deep bun tin and leave to chill in the fridge for 30 minutes.  Chop the peeled apples into slices and chunks, place in a pan on the hob and add the lemon zest and juice. Simmer for 3-5 minutes and allow to cool. Mix in the cinnamon and nutmeg. Prepare the topping; rub the butter into the flour, add the sugar and cinnamon and mix until coarsely crumbled. Add 1-3 tbsps of the filling and 1 tbsp of the topping to the tartlet pastry cases. Bake for 20 minutes. Serve with crème fraiche, cream or ice cream. Meryl’s tip : Use a mixture of apples as you wish. Bramley apples will make a soft filling as for Apple Pie. Using a hard dessert apple such as Braeburn will add crisp chunks of apple. This is the Dutch tradition.                                       And here are more of

Grandma Abson’s Yorkshire Recipes 

Yorkshire Brack

Doncaster Butterscotch Cake

Yorkshire Curd Tart

Yorkshire Drop

Fat Rascals

Yorkshire Parkin 

Rhubarb Crumble

Rhubarb Tart/Rhubarb Lattice Flan