Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie … check this nice dessert: Bramley apple and blackberry millefeuille tart
How to Make Bramley apple and blackberry millefeuille tart
Preparation time:
over 2 hours
Cooking time:
10 to 30 mins
Serves:
Makes 6-8
Dietary:
Vegetarian
Ingredients
For the rough puff pastry
- 250g/9oz plain flour
- 250g/9oz very cold butter
- ½ tsp salt
For the tart
- 25g/1oz icing sugar
- 40g/1½oz butter
- 2 large Bramley apples
- 1 vanilla pod
- 125g/4½oz blackberries
- 1 lemon
- 300ml/10fl oz double cream
Method
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For the rough puff pastry, place the flour in a mound on a clean work surface and make a well in the centre.
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Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.
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When the cubes of butter have become small pieces and the dough is grainy, gradually add 125ml/4½fl oz of ice cold water and mix until it is all incorporated, but don’t overwork the dough – you should have a marbled effect with the butter without mixing it in properly.
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Roll the mixture into a 2.5cm/1in thick rectangle, wrap in cling film and refrigerate for 20 minutes.
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Flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle.
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Fold the top third down to the centre, then the bottom third up to meet then fold the top over. Give it a quarter-turn.
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Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and repeat the folds. These are the first two turns. Repeat two more times to make four turns.
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Wrap the pastry in cling film and refrigerate for at least 30 minutes before using.
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For the tart, preheat the oven to 220C/425F/Gas 7.
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Roll the pastry out on a lightly floured work surface to about 3-4mm thick. Cut into three rectangles of 7.5x15cm/3x6in and dust the pastry with icing sugar to cover totally.
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Lift the pastry onto a baking tray and bake for 15 minutes. Meanwhile, make the filling.
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Heat a small frying pan until hot, add the butter and apples and cook for a minute, then add 2-3 tablespoons of water and continue to cook.
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Add the vanilla pod and seeds, blackberries and lemon juice and cook for 5-6 minutes, or until softened and pulpy.
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Remove from the heat and cool in the fridge while the pastry cooks.
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Whisk the double cream in a large bowl until firm peaks form when the whisk is removed from the bowl, then spoon into a piping bag.
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Once the pastry is cooked, remove from the oven and leave to cool on a wire rack. Slice the cooled pastry sheets in half widthways through the length of the pastry – you have the same size rectangles as before but half as thick: one glazed piece and one bottom piece for each sheet.
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Spoon the blackberry and apple mixture onto one layer of pastry, then pipe the cream over the top.
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Place another piece of pastry on top and then repeat with another layer of blackberry and apple and cream.
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Finish with a piece of glazed pastry. Repeat with the remaining pastry and the stacks can then be cut into portions to serve.