And since it's October, and, here in the UK the 21st October is Apple Day, you're going to get Apples.
Apple orchards have long been a quintessential part of the English landscape, particularly in Kent, Gloucestershire and Herefordshire, but things are changing. For very many reasons, since 1970 we've seen something like two-thirds of our apple orchards disappear.
Hence Apple Day. Set up to encourage people to cherish their heritage, grow and buy a wider variety of apples.
In my part of the country that happens at Bromham Mill. Set on the River Great Ouse, it's a 17th century restored Watermill. I've got to put it in a book some day.
And, maybe, some of these apple names. They are just fantastic!
Ashmead’s Kernel - not so very attractive this one. It's a greenish-yellow with brown russet tones and crisp flesh.
Cox’s Orange Pippin - our most popular dessert apple, probably because it holds its shape well. It's a pale green apple flecked with orange or brown russet tones.
Discovery - a brilliant crimson-red apple with a pale greenish background. Its crisp flesh doesn't keep, so prepare to see wrinkly skin within a week.
Howgate - it's a round apple with yellow-green skin often flushed with shades of orange and brown. This is a good cooking apple, rivalling Bramleys.
Lord Lambourne - a greenish-yellow apple with broken stripes of red that is beautifully crisp, tasting of lemon and rosewater.
Slack-me-girdle - A cider apple.
But all of that is a little too healthy to be considered truly tempting, so I give you Mary Berry's Canterbury Tart. I'm not even going to tell you how many calories there are per slice!
For the pastry
100g/4oz butter, cubed
200g/8oz plain flour
25g/1oz icing sugar, sifted
1 egg, beaten
For the filling
200g/8oz caster sugar
2 lemons, rind and juice only, grated
100g/4oz butter, melted
2 large Bramley apples (about 350g/12oz in weight), peeled (Bramley's being apples you couldn't possibly eat without cooking.)
2 dessert apples, peeled and thinly sliced
25g/1oz demerara sugar
1. If making the pastry by hand, rub the butter into the flour and icing sugar until it resembles fine breadcrumbs.
2. Stir in the beaten egg and bring together to form a dough. This can also be done in a food processor.
3. Chill for about 30 minutes. Roll the dough out on a floured surface and line a round 28cm/11in (3.5cm/1½in deep) flan tin. Form a lip around the edge. Chill for a further 30 minutes while making the filling.
4. Preheat the oven to 200C/400F/Gas 6.
5. To make the filling, beat the eggs, caster sugar, lemon rind and juice together in a large mixing bowl.
6. Stir in the warm melted butter.
7. Coarsely grate the Bramley apples directly into the mixture and mix well.
8. Remove the tart from the fridge and spread the runny lemon mixture over the base.
9. Level the surface with the back of a spoon and arrange the dessert apple slices around the edge, overlapping.
10. Sprinkle over the demerara sugar.
11. Put on a heavy baking tray and bake in the oven for about 40-50 minutes until the centre feels firm to the touch and the apples are tinged brown.
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