Chef’s Table in Season
Individual Bramley Apple Tarts
Masterchef Semi-Finalist Sarah Dugdale says “I love afternoon tea and I make these apple tarts as they are just a perfect size.”
With autumn finally here and the long nights setting in, it’s time to enjoy simple, slow-cooked dishes. It truly is my favourite time of year in the kitchen. This recipe is typical of what we serve at the restaurant and whilst most people won’t have tried cooking pork cheeks before, it’s a very simple process. The cheeks release so much flavour whilst cooking along with the other ingredients to create a rich and indulgent sauce to go with the creamy mash and sweet roasted vegetables. Ask your local butcher about pork cheeks.
The Bridge is a relaxed riverside brasserie in an idyllic setting on the banks of the River Avon. Sadly the restaurant will be closing again due to the latest Government lockdown, but will continue to offer a takeaway service. Find out more here: thebridgeatbidford.com
Ingredients for the sweet shortcrust pastry
- 150g plain flour
- 75g unsalted butter
- 50g icing sugar
- 1 egg yolk
Method for the sweet shortcrust pastry
- Rub the butter into the flour until it resembles fine breadcrumbs
- Mix in the icing sugar and a pinch of salt followed by the egg yolk. If the pastry feels too dry to form dough, add a tablespoon of water, shape into a ball, flatten into a disc and wrap in cling film and chill in the fridge for at least 30 mins.
Ingredients for the apricot glaze
- 1/2 cup of apricot jam
- 1.5 tbsp of Grand Marnier (or you can use water)
Method for the apricot glaze
- Combine jam and liqueur in a saucepan and over a low heat until mostly liquid. Using a stainless steel whisk whip for about five minutes, use as it is or strain through a sieve.
Ingredients for the filling
- 2 Bramley apples
- 2 tbsp caster sugar
Method for the filling
- Pre-heat the oven to 200°c
- Roll out the pastry and divide into 12 pieces
- Roll out each piece thinly
- Cut into circles and refrigerate for 20 minutes
- Line a bun tray with the pastry, and blind bake the bottoms for 5-8mins
- Slice the apples, simmer with water and the sugar until soft
- Spoon each base with the apple puree and put a top on each tart, bake in the oven for ten mins. Remove from the oven and allow to cool.
- Brush each tart with the apricot glaze.
- They can be served warm or cold.
Take the casserole dish out of the oven and remove the pork cheeks. Pour the sauce through a sieve and discard the vegetables. The sauce can now go into a saucepan and reduce by one third – it will thicken on its own and will have a lovely shine to it. Add the cheeks and take off the heat.
That’s the hard work done!
Heat the mash slowly, place onto the plate, along with the vegetables from the oven. Place three pork cheeks on top, pour over some sauce and enjoy!
A glass of fizz!
Afternoon tea should always be accompanied by a glass of fizz, so try a glass of your favourite Prosecco, Champagne or Cava!
Chef's table archive
- Tonka bean and espresso crème brûlée »
- BBQ roast cauliflower, chickpea, bulgur wheat & red onion pickle »
- Pan-roasted duck breast with poached rhubarb, Jersey Royal potato & watercress croquettes and redcurrant sauce »
- Roast cod loin with pea and mint risotto, cucumber and radish salsa »
- Char-grilled asparagus, lemon-dressed rocket and poached free range egg finished off with parmesan »
- Citrus cured salmon with charred leeks, sorrel purée and crispy spring greens »
- Grilled mackerel, beetroot salad with herb crème fraiche and hazelnut »
- Slow-cooked sweet potato and root vegetable hotpot »
- Brussels sprouts gratin »
- Lamb shanks with winter vegetables »
- Butternut squash risotto with parsnip crisp and parmesan tuile »
- Sweetcorn fritters, poached duck egg, bacon and paprika hollandaise »
- Cherry Bakewell »
- Fruity Pavlova »
- Pan roasted rump of lamb with baby vegetables followed by chocolate tart with raspberry sorbet »