APPLE TART – FRENCH APPLE TART.

 FRENCH APPLE TART. It’s apple time! My very good friend and I visited http://www.frydenlund-frugtplantage.dk/ to pick apples & pears straight from the tree. It was arriving in Edens Garden. Frydenlund Frugtplantage is a very beautiful plantation with 23.000 apple-trees and pear-trees. We picked ”Discovery” apples, ”Sunrise” apples and ”Clara Friis” Pears. When an apple hang and ripen on the apple tree – it has time to develop aroma/flavour. It tastes heavenly fresh, juicy, crunchy, sweet and aromatic. I am SO in love with these fruits – naturally I I will make a French Apple Tart. Enjoy.Picking Apples at http://www.frydenlund-frugtplantage.dk/ The plantation has 23.000 Apple and Pear Trees. When the apple hangs on the tree until it’s ripe – it develops aromatic flavour. Some of the oldest trees are planted 1930’ies and the youngest trees in 2008. It is very beautiful place with a long history – and a famous lovestory – perhaps I will tell you one day.Danish “Discovery” Apples1 kg Apples for an Apple Tart – Do you think I have enough?INGREDIENTS: TART SHELL: 225 g sifted wheat flour; 225 g butter, 4 ½ tablespoons cold water. Tart 24 cm diameter. Melted butter to grease the baking form, a little flour to spread on to the greased baking form.

APPLES: 1 kg APPLES; 4 tablespoons butter; 4 tablespoons canesugar; 2 lemons; 3-4 tablesponns Apricots Marmalade + 1-2 tablespoons cold water; Heavy/Whipping cream = optional (but I like it :-)).

HOW TO DO: TART SHELL: Preheat oven 400°F (200°C traditionel oven). Grease tarts shells with melted butter. Spread flour on to greased baking form. Sift the flour. Add butter. Stir in ice water with a fork. Gather dough with fingers. Gather dough into a ball. Chill dough ½ – 1 hour. Roll out the ball on a lightly floured board, handling as little as possible. Fit pastry into tart shell. With fork, prick pastry in many places to prevent puffing during baking. Trim, leaving an overlap to be turned under and fluted or crimped for an attractive edge. Bake in a 42°F (200°C) oven for about 15 minutes. Cool off before filling with apples.

APPLES: Peel and core apples, cut in equal slices. Put apple-slices in a bowl with juice from 2 lemons. (So apples wont get brownish). Lay all apples pieces on the tart shell. Start in outer circle and go around. Work towards the center. Melt butter and grease apples with melted butter and sprinkle with sugar. Bake in oven at 425° F (225° C) 10-12 minutes. Warm Apricot Marmalade with cold water in a small pot. Not boiling. Remove Apple Tart from oven. Brush warm Apples (not edge) with warmed Apricot Marmalade on the apples. Cool Apple Tart on wire rack. Serv warm or cool completely to serve later. If you like, serve with heavy cream. From me to you: My APPLE TART with fresh Apples we picked straight from Apple-trees at Frydenlund Frugtplantage. I love it! Bon appetit !

 

Rhubarb Soup cold with Vanilla Icecream & Mint leaves.

 Rhubarb Soup with Vanilla Ice Cream and Mint leaves. I never had tasted cold Rhubarb Soup before. I learned to make it at Restaurant ”Kommandanten” some years ago. It was at the time the restaurant had just received one Michelin Star. One of four Danish restaurants, who had one Michelin Star for the first time in Denmark. The taste of icecold Rhubarb soup with homemade Vanilla Ice cream decorated with Mint leaves – was an eyeopener to me. And with the pieces of cut Rhubarbs still intact. So I am happy to share with you cold Rhubarb Soup with Vanilla Icecream and a bit of Mint leaves. A refreshing dessert on a warm summer night. Enjoy.

Ingredients: 500 g Rhubarbs; 3-4 dl cold water; 150 g raw, organic sugar (or more, if you like it sweeter); 1 Vanilla pod + a little bit of raw sugar, Lemon juice from 1 organic Lemon. 1 liter Vanilla Ice Cream. Fresh Mint leaves. First we have to pull up some fresh, organic Rhubarbs in my garden. When you pull them up, be careful not to harm the new ”baby-plants”. At spring Rhubarbs litterally burst up of the ground. They are the beginning of a new season of fruits, berries and veggies. Rhubarbs have so much taste. And you can use them in many things. Let’s use these Rhubarbs in a cold Rhubarb Soup. How to do: Rhubarb: Trim roots and tops. Rinse. Cut Rhubarbs. In a pot add Rhubarbs, water, sugar, Vanilla pod mix and the pod itself, juice from one Lemon. Cook about 3-5 minutes. Stirring gently. Be careful – do not cook too long. Rhubarbs must stay in ”the cut pieces” and still be ”cooked”. You can choose to use strainer to only use the Rhubarb Juice for Soup. I prefer it WITH the ”cut pieces” of Rhubarb in the soup. Set aside in refrigerator for a couple of hours. Leave the Vanilla pod in the soup. The Rhubarb Soup must be very cold when served. Serv ice cold soup in a plate. Roll Mint leaves together and cut them. Put one tablespoon of Vanilla Icecream in the middle of your Rhubarb Soup. Decorate with Mint leaves on top op the Rhubarb Soup. SERVING: Rhubarbs straight from my garden in a cold Rhubarb Soup with Vanilla Ice Cream and just a little bit of Mint leaves on top of it all. Refreshing, cold dessert on a warm Summer night…..Bon appetit !

RHUBARB CHEESECAKE – THE BEST.

Rhubarb CheeseCake: Rhubarbs straight from the garden – what better way to use them than in CheeseCake. My Sister is excellent making it. Honestly – I never made one. She was very kind to show me how she makes the best CheeseCake. I changed it a bit – and like to use Rhubarbs and Vanilla pod. So I am  now very happy to share my (our) Rhubarb CheeseCake with you. Enjoy.

Ingredients: 1) Bottom: 300 g crushed Crackers ”Digestive”; 150 g butter, melted. 2) Rhubarb-juice for Cheesecake Topping: 400 g Rhubarbs; 0,5 dl cold water; 50 g Icing sugar; 1 Vanilla pod + a little bit of raw sugar; 3 leafs gelatine; 2 teaspoons Lemon juice. 3) CheeseCake Topping: 200 g Sour cream 38% (I use 18%) (creme fraiche); 300 g ”Philadelphia” (classic) Cream cheese; 1,5 dl Heavy cream; 5 leafs gelatine; 2 Egg whites; 1 organic Lemon (juice + grated peel); 150 g Raw, organic Sugar. First we have to pull up some fresh, organic Rhubarbs in the garden. When you pull them up, be careful not to harm the new ”baby-plants”. At spring Rhubarbs litterally burst up of the ground. They are the beginning of a new season of fruits, berries and veggies. Rhubarbs have so much taste. And you can use them in many things.Let’s use these Rhubarbs in one delicious CheeseCake. 

How to do: 1) Bottom: Melt butter in small pot – no boiling. Place Crackers in 2 plastic bags. Crush finely the Crackers with rolling pin – until very fine crumbs. With hand mix in a bowl crushed Crackercrumbs with melted butter. In springform pan with hand press crushed Crackers onto bottom. Make sure it is homogeneously flat. Set aside in refrigerator.

2) Rhubarb juice for Cheesecake Topping: Trim roots and tops. Rinse. Cut Rhubarbs. In a casserole add Rhubars, water, icing sugar, Vanilla pod mix and the pod itself, 2 teaspoons Lemon juice. Cook about 5-7 minutes. Stirring. Use strainer to strain off juice into a large bowl. Set aside in a small casserole with lid on. Gelatine leafs: Add cold water in two small bowls and add 3 leaf gelatine in one of them, and 5 leaf gelatine in the other one. Mix 3 leafs gelatine in warm Rhubarb juice; stirring well.

3) Cheesecake Topping: In a large bowl mix Cream Cheese ”Philadelphia” with sour cream and heavy cream. Separate the eggs. My dog loves eating the Egg yolks. Beat the 2 Egg whites stiff. Fold the stiff Eggwhites into the Cheesecake Topping. In a small casserole heat the Lemon juice and Lemon peel. Off the heat, add 5 leafs gelatine in Lemon + peel. Stirr well. Mix gently the Lemon/peel-gelatine into the Cheese Topping. Finally add Rhubarb/juice-gelatine into Cheese Topping. Fold gently, not to much. Add Cheese Topping onto Bottom. Put a lid on. Set aside in refrigerator for a couple of hours. Rhubarbs straight from the garden in the best Rhubarb CheeseCake….Bon appetit !