The Capital Region’s autumn harvest is underway! With both the Collector Village Pumpkin Festival and Tallong Apple Day Festival happening on Sunday 5 May, CW food writer Libby Kimber brings you two classic recipes to celebrate these fresh fall favourites – in season now.
Pumpkin soup
Australian Heritage Cookbook, New Holland Publishers RRP $39.99 from all good book retailers or online www.newhollandpublishers.com
Serves: 6
Cook: 30 mins
- 1.5kg pumpkin, peeled and cut into large cubes
- 2 tomatoes, chopped
- 1 large onion, chopped
- 5 cups vegetable stock
- Pinch of salt
- Pinch of cayenne pepper
- 2/3 cup light whipping (thickened) cream
- 1/4 cup parsley, finely chopped
Combine pumpkin, tomato and onions with the stock in a pan. Simmer gently until pumpkin is tender, approximately 20 minutes.
Purée pumpkin mixture. Return to pan, add salt, cayenne pepper and cream and reheat gently.
Serve sprinkled with parsley.
Apple tart
Recipe and image courtesy of Villeroy & Boch.
Base
- 150g soft butter
- 30g sugar
- 60g icing sugar
- 30g ground walnuts
- A pinch of salt
- 1 egg
- 250g flour
Filling
- 5 apples
Glaze
- 85g sugar
- 3 eggs
- 125ml single cream
- Zest of one unwaxed lemon
To make the tart dough, cream the butter in the mixer until light and fluffy. Gradually add the sugar, icing sugar, walnuts and salt. Stir in the egg, carefully add the flour and work everything together to make a smooth dough. Form into a ball, wrap in cling film and leave to rest in the fridge overnight.
Roll out the dough evenly on a lightly floured surface and place into a 28cm diameter tart dish. Press down the edges using your fingers and cut off any excess dough using a knife.
Wash and halve the apples. Cut the apples into thin slices.
Preheat the oven to 190°C top/bottom heat (175°C fan forced). Arrange the apple slices on the dough in rings.
To make the glaze, whisk the sugar, eggs, cream and lemon zest together well in a bowl. Spread evenly over the apple slices. Place into the oven and bake for around 35-40 minutes.
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