It’s dark by half four now, and on these evenings all I want is comfort food.
I really don’t think that’s something to fix. There’s something to be said about a warm, fruit-oozing bake on a cold evening, so this week I’ve made my apple crumble tarts.
And there’s a new soup that finally puts my sage bush to use.
The Tarts
The pastry is my sister’s recipe, the one she made for years in her patisserie, and it’s the reason these tarts turn out so well. It's buttery, but light, and there’s no blind baking (or soggy bottoms🤭) , which is usually the part that puts people off making tarts at home. I like to fill the pastry cases with thin apple slices cooked down with butter, brown sugar, and cinnamon, topped with an oat crumble that keeps crisp because I bake it separately.
Apples bring fiber and polyphenols too, which is a nice bonus while you’re eating dessert. Serve them warm, with vanilla ice cream or a jug of custard on the side.
If you’ve got a slow Sunday coming up, these are worth it. They’re also one to keep in mind for Thanksgiving or a family Sunday lunch. Make the pastry and crumble the day before, and on the day it’s just filling and baking. Individual tarts mean there’s no slicing at the table, and everyone gets their own crumble top.
I’m always looking to layer more veg into these dark evenings, and this butternut squash and carrot soup gets eight plants and 8g of fiber into one bowl. Roasting the squash with a whole bulb of garlic makes it sweet, mellow. The best part is on top: crispy fried sage and Parmesan crisps.
Stir in some white beans if you want it to be a full dinner, and freeze the rest for a night you don’t feel like cooking.
Butternut squash and carrot soup
Have you started planning the whole Thanksgiving meal? Make it easier with my Thanksgiving chicken.
