Baking is such a bonding activity to share with your loved ones and we’re very lucky that my daughter Charlotte loves to bake with us at the weekends.
This week, instead of her usual banana bread and Anzac cookies, I’m going to get her to make a seasonal crumble and tart.
Both of these recipes are wonderfully versatile as you can add ingredients as you please. I’m making the most of seasonal flavours and ingredients, embracing the autumn with a plum crumble and ricotta tart.
Both of which will be delicious after a hearty Sunday dinner.
The crumble is made using plums, but is equally delicious with some apples alongside it. The flavours of the nuts and spices compliment the fruit beautifully, making this comforting autumn dessert.
The ricotta tart is a bit more complex of a recipe in comparison, but once you can make one tart, you can really make them all.
This tart comes together with a beautifully sweet and creamy flavour, akin to a custard or cheesecake flavour and accentuated by the zing of citrus zest. This is a unique but delicious dish, best enjoyed served as a dessert or with your morning coffee.
Give these recipes a try at home and let me know which you make first.
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Autumn Plum Crumble
Ingredients (Serves 4)
- 800g plums, stoned and quartered
- 1/2 lemon, juiced
- 175g demerara sugar
- 1/2 tsp cinnamon
- 3 whole star anise
- 500g hazelnuts, chopped
- 175g plain flour
- Pinch of salt
- 150g cold butter, cut into small pieces
- Thick double cream, to serve
Method
Heat the oven to 190C. Place the plums in an ovenproof dish and sprinkle with the lemon juice, 3 tablespoons of sugar and half of the cinnamon.
Scatter the star anise over the plums, cover with cling film and place in the fridge.
Place the hazelnuts into a blender and blend until gritty. Place into a bowl and add the flour, sugar, cinnamon and salt. Stir until well combined.
Mix in the butter until the texture is like breadcrumbs.
Take the plums out of the fridge and place the breadcrumbs on top.
Place in the oven for 40 minutes until the top is golden and the juice is bubbling.
Allow to cool for a couple of minutes before serving. Serve with the cream on the side.
Ricotta Tart
Ingredients (Serves 8)
- 50g butter
- 1 tart case
- 500g ricotta cheese, crumbled
- 120g caster sugar
- 5 eggs, separate the yolks from the whites
- 150g orange and lemon zest
Method
Preheat the oven to 180C. Melt the butter over a gentle heat on the hob. Grease the inside of a large flan tin, 25–28cm is good, with a little bit of soft butter. Line the tin with the pastry and blind bake, leave any overhang outside of the tin.
Place the ricotta into a bowl and crumble it with a fork. Add the sugar, egg yolks and zest, and mix well.
In a second bowl, beat the egg whites into stiff peaks and then fold them into the ricotta mix, one spoon at a time, a metal spoon works well for this. Try not to beat the mixture too much, as you still want it to be airy.
Place the filling into the pastry case and then fold over the overhanging pastry.
Place in a preheated oven for 30 minutes, checking that it is cooked in the centre using a knitting needle or skewer. If it comes out clean, the mixture is cooked.
Leave to cool for a few minutes, then slice and serve.
