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Sparsholt apple curd recipe

Sparsholt apple curd recipe


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  • Recipes
  • Dish type
  • Preserves
  • Jam

An apple curd inspired by Hampshire Fare Food Festival 2013. Perfect with buttermilk scones and with a flavour reminiscent of apple crumble.


Hampshire, England, UK

18 people made this

IngredientsMakes: 4 jars apple curd

  • 400g Bramley apples, peeled and cored
  • zest and juice of 2 lemons
  • 225g unsalted butter, chopped
  • 375g unrefined sugar
  • 4 eggs, whisked

MethodPrep:10min ›Cook:2hr ›Ready in:2hr10min

  1. In a preserving pan, cook the apples until they are soft and then mash them to a fine paste. Add the zest and juice of the lemons and mix well. Remove from the heat and add the butter. Once melted add the sugar.
  2. Once sugar has dissolved, whisk in the eggs. Whisk continuously for about 30 minutes on a low heat.
  3. When you feel the curd thickening, test for its setting point by placing a small amount on a chilled plate.
  4. Transfer to sterilised jars and seal.

Tip

Should keep up to 3 months in the fridge.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

See it on my blog

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

I live by sparsholt-17 Dec 2015

Thanks NakedJam for sharing this recipe. I've made lemon curd several times but have never thought of making apple curd. It's delicious and easy to make. Will definitely make it again to use some more of the glut of apples.-18 Oct 2013


Apple curd tart from The Guardian Cook supplement, October 10, 2015 (page 8) by Harry Astley and Jane Scotter

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

  • lemons
  • Demerara sugar
  • granulated sugar
  • caster sugar
  • eggs
  • plain flour
  • butter
  • ground almonds
  • egg yolks
  • cooking apples

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


(koeke of cupcakes):
1. Ek gebruik 250ml room en 250gr sjokolade saam gesmelt…
2. Instant pudding icing:
80 g botter
1 pak 500g versiersuiker
1 pakkie 90 g kitspoeding (enige geur)
125 ml melk.
Verroom die botter. Sif die versiersuiker en kitspoeding saam. Voeg die melk by en klop tot glad. Laat min of twee staan om stywer te word voor gebruik.
3. Ek neem ‘n pakkie of 2 orley whip, klits styf, en klits bietjie Karamel by, dis heerlik en kan op wit of choc koek of kolwyntjies gebruik. Continue reading &rarr


Apple and Lemon Curd Tart

A few weeks ago I started bringing a little apple to work for my snack break. I felt pretty proud of myself, too. "They're the perfect size! They're healthy and organic! I could eat an apple a day forever!" And then I bought my second bag and all of a sudden it turned into, "Ugh…how many more apples do I have to go through?" Not to mention my second bag was a different type of apple and they weren't as fresh and crisp as the first.

So in an effort to use up the rest of my apples I came up with this tart recipe with whatever I had on hand. To be honest I had no idea if it would actually taste good with lemon curd but thought I'd try it anyway. The first time I made an apple tart I used a Design*Sponge recipe called "Tart Apple Tart" that uses the juice of four lemons, the outcome being more refreshing rather than overly sweet. I loved how bright and light the tart was compared to a typical dense apple pie and was hoping the lemon curd would do the same. It came as a pleasant surprise to end up with something not only edible but something I'd also make again! The combination of sweet apples, smooth lemon curd, and a flaky, buttery crust was a nice departure from your average apple pie.

I have to admit I'm pretty proud of how well this came together without any recipe. I'm trying to take more risks and come up with my own ideas instead of only following cookbooks. And while an apple tart isn't necessarily adventurous at least it's in the right direction.

Note: I don't have an exact recipe for this as I sort of made it up as I went along.

Apple + Lemon Curd Tart makes one 14"x4.5" tart

Apple Filling 4 small apples or 2 large apples 2 tbsp sugar 1 tsp turbinado sugar 1-2 tsp lemon juice

Without peeling, slice apples into thin pieces, then toss with 2 tbsp white sugar and lemon juice. Set aside.

Lemon Curd 3 egg yolks 3/4 c sugar 1/4 c lemon juice 1/2 stick butter

In a double boiler whisk together egg yolks, sugar, and lemon juice over medium-low heat. Stir constantly for 8-10 minutes until it has thickened enough to coat a spoon. Take off heat, then add butter in small pieces and mix until smooth.

Tart Crust 1 c flour 3/4 stick butter 1/4 c water

The measurements above aren't exact, but I used the 3-2-1 ratio to make my crust which makes it about 10000% easier because I don't have to over think things. If you're interested in other cooking ratios I strongly recommend picking up Michael Ruhlman's Ratio.

Preheat oven to 375° F. Roll out tart crust to fit a 14"x4.5" pan, then add a thin layer of lemon curd. (I used a little more than half of the curd I made.) Add apple slices at and an angle and fill up as much as possible. You can cut some slices in half to fit smaller spots. Sprinkle with 1 tbsp coarse or turbinado sugar. Bake for 40 minutes or until the apples have softened.


Fruit Curd Is the Word

I am a compulsive purchaser of lemons. It's not rational. It isn't like the corner of Brooklyn I live in is an inexplicable lemon wasteland, or that there's any world shortage of those zingy citrus fruits. Nonetheless: Every time I return from the grocery store with a fresh bag of lemons, I usually find another three or four beauties already rolling around in the fridge. It's a sad thing to watch those bright, sunny orbs wither into uselessness, and there's only so much lemonade a lady can drink. So when my lemon count has reached an untenable level, I know just what to do: make fruit curd. Fruit curdis not a sexy sounding substance. Probably you've most often heard of the cheese variety, or of curds in the context of Little Miss Muffet's dietary habits. But don't be deceived: fruit curd is jam's more indulgent cousin. It's a luscious, tart spread that can be used on scones or dolloped in yogurt or baked into a crazy-good pie. In fact, pie was the first context I encountered curd, thanks to a pastry connoisseur friend of mine who lives in Southern California (her lemon excesses have more to do with lemon trees in the yard than weird grocery fixations). The last time I visited, weary from a long road trip, she presented her guests with a sort of inside-out lemon meringue pie: an airy, crisp meringue crust filled with just-sour-enough lemon curd. Sold. Lemon is the primary flavor for my curd, but you could easily use grapefruit, orange, or lime too. I've heard passion fruit, mango, rhubarb, raspberry, and blueberry is also great. All you really need is fruit juice. Fresh is best, but in a pinch, whatever you've got. (If grapefruit is your citrus of choice, reduce the juice first to give it a tangier bite, or leave it as is for something sweeter and milder.) The real trick about curd is that you need to watch it as it congeals at a low temperature on the stove. Do not multitask (as I alas, once learned firsthand) or you will end up with lemon-sugar scrambled eggs. Many curd recipes call for the butter to be added slowly to the pot and then the whole curd strained through a sieve at the end of the process in order to catch the not-so-delicious-flecks of egg white that tend to form. I've found that if you cream all the ingredients together before you put it in the pot, you can skip the sieving process entirely. My recipe is adapted from David Lebovitz' Meyer Lemon Curd and Lemon Tart, though I've learned to adapt the sugar levels to the sweetness of the juice and the tartness preference of whoever you're serving the curd to. Fruit Curd, Y'heard?


Baby Spinach and Apple Salad in Curd Lemon Dressing, Healthy recipe - How to make Baby Spinach and Apple Salad in Curd Lemon Dressing, Healthy

Preparation Time: 15 mins    Cooking Time: 0 mins Total Time: 15 mins     3 Makes 3 servings
Show me for servings

    Method
  1. Combine the baby spinach and apple in a deep bowl and mix well.
  2. Add the dressing and toss well.
  3. Serve immediately topped with sunflower seeds.

Cucumber Bean Sprouts and Apple Salad

A fun-packed and flavour-packed salad that is also bursting with good health, the Cucumber Bean Sprouts and Apple Salad is a worthy addition to your diet.

While cucumber gives a nice juiciness to the salad, bean sprouts give an exciting crunch and apple lends a fruity twist. Bean sprouts are full of vitamins and being sprouted, they are also easy to digest.

Combined with fruits, they get even healthier. The tangy and vibrant dressing of mustard powder, lemon juice and other ingredients, is not spicy or fat-laden. This ensures that the salad does not aggravate acidity.

It is easy to make, crunchy and absolutely delightful to munch on, at any time of the day. If you love this, you will also love the Mint Drink and the Zucchini Bajra Khichdi .


Home-made Lemon Curd Cake Recipe

To make the cake

Pre-heat the oven to 170°C (325°F or Gas mark 3, 150°C for a fan oven).

Grease and line two 16 cm (6½ inch) cake tins, greasing the lining as well as the tins.

Blend all the cake ingredients together in a large bowl using an electric hand whisk. Whisk until the mixture has a nice smooth creamy consistency. You may want to leave out the lemon zest and stir it in after whisking, as otherwise the pieces of zest tend to get stuck round the whisk blades.

Divide the mixture evenly between the two tins, spreading the mixture to the sides of the tins. Cook in the oven for 35 minutes.

When cooked test the cake with a skewer to make sure the skewer comes out clean and not sticky. If sticky, cook for a little longer.

Cool the cakes in the tins for about a minute. Then turn out, remove the lining, and cool on a wire rack.

When the cakes are completely cooled (will normally take at least a couple of hours), carefully cut each one into two horizontal layers.

To make the lemon curd

Add all the ingredients to a reasonably large heat-proof bowl. The bowl needs to be big enough to comfortably rest on top of a saucepan.

Add some boiling water to a saucepan, make sure the level of the water is low enough to give a few centimeters between the water and the bottom of the bowl. Put the saucepan on the hob, and get it to a temperature where the water is just about simmering. On my cooker, this meant having the (gas) hob at its lowest setting.

Now place the bowl of ingredients on top of the saucepan, and stir well. Keep stirring, almost constantly, until the mixture has thickened. This will take about 20 minutes.

If after 20 minutes the mixture has thickened, but doesn't seem as thick as real lemon curd, this is normal. It will thicken further when it cools down.

When thickened, take the bowl off the saucepan and leave the lemon curd mixture to cool for about half an hour to an hour.

When making the lemon curd it is important that the mixture does not get too hot. If this happens, or you leave the mixture for too long without stirring it, you'll find that white bits (like meringue) start to form. If this does happen, so long as you don't get any really big bits, you can salvage the lemon curd somewhat by whisking it after it has cooled to break up the white bits.

Putting the cake together

Use the home-made lemon curd to sandwich the four layers of the cake together. You should have enough lemon curd to spread it quite thickly.

To finish the cake, dust the top lightly with some icing sugar.

As with almost all cake, you should store it in an airtight tin. I actually find this cake tastes nicer after a day or so, as the lemon curd filling starts to soak into the sponge.

Greasing and lining the tins Sponge ingredients Sponge mixture
Cooked sponge Lemon curd mixture before butter melted Lemon curd mixture butter partly melted
Lemon curd mixture butter partly melted Lemon curd mixture starting to thicken Making the home-made lemon curd
Home-made lemon curd Lemon curd on 2nd layer of cake Lemon curd on 3rd layer of cake
Home-made Lemon Curd Cake Home-made Lemon Curd Cake

How To Make Lemon Curd

  • shellfish-free
  • kidney-friendly
  • fish-free
  • alcohol-free
  • low-potassium
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • gluten-free
  • wheat-free
  • soy-free
  • tree-nut-free
  • low-sodium
  • red-meat-free
  • Calories 215
  • Fat 14.4 g (22.1%)
  • Saturated 8.3 g (41.4%)
  • Carbs 21.5 g (7.2%)
  • Fiber 0.7 g (2.8%)
  • Sugars 19.4 g
  • Protein 2.1 g (4.2%)
  • Sodium 80.0 mg (3.3%)

Ingredients

unsalted butter (1 stick), cut into pieces

Equipment

Food processor (see Recipe Notes)

Small sauce pan (1- to 2-quarts)

Instant-read or candy thermometer (optional)

Instructions

Peel and juice the lemons. Peel 3 of the lemons, taking as little of the bitter white pith as possible. Cut all the lemons in half, juice them, and measure out 1/2 cup of juice. Save any leftover juice for another use.

Mix everything in the food processor. Combine the sugar and lemon peels in the bowl of a food processor and process until the peels are ground very fine, about 30 seconds. Add the butter, egg yolks, lemon juice and salt to the bowl. Pulse a few times and then process for 15 seconds or so to incorporate everything. The mixture will looked curdled but that's OK at this point. (See Recipe Notes, below, for making lemon curd without a food processor.)

Prepare the strainer. Place the stainer over the bowl so it is ready to go when your curd is done cooking.

Cook the lemon mixture. Pour mixture into a small saucepan and place over very low heat. Stir frequently, using a heat-proof spatula. Do not leave the mixture unattended as it is very easy for it to overcook and curdle. Cook until the mixture begins to thicken, 12-15 minutes. If you are using a thermometer, cook the curd to 170˚F. You can also test the curd by coating the back of a spoon with the curd and running a finger through it. It should leave a clear, distinct path.

Strain and store. Pour the curd through a strainer to catch any peel and coagulated egg. If your strainer fits over your storage jar, you can simply strain it right into the jar. Otherwise, strain it into a bowl and then pour it into a jar. Allow to cool to room temperature, then seal the jar and store in your refrigerator. It will keep for a few weeks, if it lasts that long!

Recipe Notes

• If you don't want to use a food processor, remove the lemon peel with a zester or rasp and incorporate all the ingredients into a bowl by hand. You can also use a stand mixer.
• Lemon curd can also be stored in the freezer for several months.


Do I need a science degree?

No way! It’s so easy to make, which is very important. I’ve tested this pineapple curd a number of times now so I know it works. It’s thick, smooth and creamy.

You may just want to grab a spoon and dig in – no judgement here.

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