The Bear Grylls of Fruits – The Almighty Apple Takes Center Stage

Apple and Pumpkin Cream Soup Ingredients: 50 dkg pumpkin 3 large apples 1 orange 2 dkg ginger 2 dl cream 2 tablespoons olive oil 1 clove garlic 1…

2024-03-01 · Munch

Apple and Pumpkin Cream Soup

Ingredients:

  • 50 dkg pumpkin
  • 3 large apples
  • 1 orange
  • 2 dkg ginger
  • 2 dl cream
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1 onion
  • 1 teaspoon nutmeg or cinnamon
  • pepper

Instructions:

Peel the pumpkin, halve it, remove the seeds, and cut into cubes. Clean a larger onion and chop it finely. Start braising in a little oil. Add the pumpkin and steam it covered for a few minutes. Season with ground ginger, nutmeg, crushed garlic, and the juice from the squeezed orange, then salt and pepper to taste, and pour in enough water to generously cover the pumpkin. Peel the apples, cut into cubes, and add to the pumpkin. Cook everything until soft, then blend with an immersion blender. Finally, stir in the cream and bring to a boil over a few minutes.

French Apple Tart with Apricot Jam

Ingredients:

For the pastry:

  • 20 dkg fine flour
  • 10 dkg butter
  • 4 dkg sugar (or xylitol)
  • 1 pinch salt
  • 1 tbsp water

For the apple purée:

  • 3 apples
  • 3 tbsp sugar (or xylitol)
  • 2 tbsp apricot jam
  • 2 tbsp water
  • cardamom, cinnamon and nutmeg to taste

For the top of the tart:

  • 3 apples
  • lemon juice
  • 2 tbsp apricot jam

Instructions

  1. Mix the pastry ingredients together, roll out between two sheets of plastic wrap and line a 24 cm diameter (preferably removable bottom) round tart pan, then refrigerate.
  2. For the purée, peel the apples, grate them and steam with the other ingredients, first covered, for 15-20 minutes.
  3. Towards the end of steaming, remove the cover so the liquid evaporates and the apple purée becomes nicely creamy. Once the steamed apple purée is ready, let it cool slightly.
  4. Peel the apples for the top of the tart, remove the core, slice thinly and drizzle with freshly squeezed lemon juice.
  5. Spread the apple purée over the chilled pastry, arrange the apple slices in rows on top and bake the tart in a preheated oven for about 40-45 minutes.
  6. Heat the jam with 1 tablespoon of water and spread it evenly over the tart.
  7. Let it rest for at least 1-1.5 hours, then remove from the pan, slice and serve.

If you're interested in more great apple recipes, visit the It's the Season page and join the apple campaign too.

Show us what you make from this delicious, homegrown fruit! Take part in the game and win a dinner voucher for two!