This Fall I am planning on hosting two afternoon tea events at Whole Foods Salud! Cooking School in Alpharetta and at J Banks Design in Hilton Head. And, in gleeful preparation for my classes, I have been creating, inventing and remembering!
Growing up in Ireland there was never a family afternoon tea or late night church supper where apple creams were not on the table. Yep, humble apple creams…
The fall brings the abundance of apples and delicious pots of apple sauce boiling in kitchen pots. This pastry recipe belonged to my grandmother and I brought it back this summer, hand written on an ancient scrap of paper. The texture of the creams are rather more like shortbread than pastry and are ideal for fruit fillings such as apple, pumpkin or pears. Yes, these versatile little shells can be made in advance and stored in an airtight container for up to 2 weeks. Yum…and more yum.
Grans’s semolina pastry shells
- ½ cup (4 oz) unsalted Irish Kerrygold butter
- 2 Tbsp (2 oz) fine granulated sugar
- 1 cup (4 oz) plain flour
- ½ cup (2 oz) semolina ground flour
- Pinch of salt
How to make the pastry
- Put the flours, caster sugar, salt in a food processor and pulse a few times to combine.
- Cut the butter in to small pieces and pulse until the butter is incorporated to the consistency of breadcrumbs. Knead together to combine.
- Roll in to a ball and refrigerate for 15 minutes.
- Preheat the oven to 300 degrees F.
- Roll out pastry on to a lightly floured surface. Using a round pastry cutter cut the shells and place in to tart tins.
- Bake for 20-25 minutes until the pastry is golden. Transfer the tart pan to a rack and leave them in the tin to cool for a few minutes before easing out on to a cooling rack.
- Cool the crust to room temperature before filling.
Make time for tea this week and share the joy of Fall!
Judith the Irish foodie