Friday, 24 October 2014

蘋果酥派 Apple Crumble


每年的九月和十月,在英國是蘋果的盛產季節。雖然老公替我在後園種下的兩株小蘋果樹今年還沒有甚麼收成,但本土的各處蘋果農塲,則享受著美好的大豐收。由於去年冬天的和暖,今年春季雨水的充分,這個夏天足夠的陽光,然後乾爽的九月,讓本地的蘋果可以比往年提前兩星期摘取。

British orchards are enjoying a bumper crop this season. The British apple harvest has begun two weeks early this year thanks to the last warm winter followed by plenty of sunshine and lots of rainfall this summer.  A dry September allowed the picking to get started early.




看到市塲和店舖四處都是香熟美麗各種各類的蘋果,在此便禁不住要跟大家分享我的蘋果酥派食譜。

Having seen all the lovely early-ripened apples in markets or in the shops everywhere, I can't help but want to share my Apple Crumble recipe with you. 


蘋果酥派  Apple Crumble



材料:
4– 6 人份 )
餡料: 
  • 蘋果 1200克 ( 去皮去心後淨重 )
  • 檸檬 1個
  • 黃砂糖 60克
  • 無鹽奶油 (牛油) 30克 

酥派: 
  • 無鹽奶油 (牛油) 95克 
  • 中筋麵粉 200克 
  • 黃砂糖 45克 

Ingredients:
( serves 4 - 6 )

For the filling: 
  • 1200g cooking apples ( net weight after removing the skins and cores from the apples )
  • 1 lemon
  • 60g golden caster sugar 
  • 30g unsalted butter 


For the crumble: 
  • 95g unsalted butter 
  • 200g plain flour 
  • 45g golden caster 




做法 Method:
1.)  蘋果去皮去心, 切成約 2 公分方塊 , 放入碗內與檸檬汁和 60克黃砂糖拌勻。 
1.)  Peel and core the apples, cut them into 2cm square chunks and put in a big bowl, toss them with
       the lemon juice and golden caster sugar. 


2.)  使用不沾平底鍋 , 放入奶油 ,  融化後轉大火 , 馬上加進蘋果塊 , 小心翻動。待蘋果塊的方角磨圓、汁液收乾再熄火。   

2.)  Melt the butter in a non-stick pan over a low heat, when it starts to sizzle, add the apple, turn the heat up, and let the apple colour lightly, turn them around gently, until the juice went dry. 



3.)  把蘋果塊倒進派盤內鋪平。烤箱預熱180 ̊C

3.)  Put the apple into a baking dish. Set the oven to 180 ̊C 



4.)  再來做酥派。在大碗內把奶油和麵粉用手混合至稍微結塊 , 再加 入45克黃砂糖拌勻。此時以手指沾些水滴在酥派粉上,用手搖晃大碗數下, 讓酥派粉滾成大小不一的球團。 

4.)  Make the crumble by rubbing the butter into flour with your fingertips. You can use a food processor, when the mixture resembles bread crumbs, stir in the sugar, add a few splashes of water, shake the crumble mixture till some of it sticks together in gravel-sized lumps. 



5.)  將酥派粉倒在蘋果塊上鋪平 ,  放烤箱內烤 40 ~ 45分鐘至色澤金黃 ,  最後10分鐘需不時查看 , 以防烤焦。 

5.)  Then tip it over the apple. Bake for forty – forty-five minutes , till lightly coloured. 


烤好的酥派,盛進碗中,放進一大球冰淇淋或淋上熱的卡士達醬都同樣好吃。

Freshly baked crumble can be served in a bowl with a big scoop of ice-cream, or some lovely warm custard; both taste equally delicious.




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