Worthing Lifestyle Sep - Oct 2020

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BLACK BUTTER AND APPLE BAKEWELL TART In the Channel Islands, I went to see how Jersey black butter was made. It’s not actually made with butter – to be honest there’s none in it at all. In fact, it’s a preserve made with top quality apples, liquorice, spices and sugar, which is cooked in the traditional way over a firepit and stirred all the time to prevent it from burning. As it slowly cooks it develops an amazing, caramelised, sweet flavour. It is not only great in this tart, but also fabulous served on its own, spread on toast or scones. Serves: 6-8 INGREDIENTS FOR THE PASTRY 225g plain flour, plus extra for dusting pinch of salt 2 tablespoons icing sugar 100g cold salted butter, cubed, plus extra for greasing 1 egg, beaten 1 tablespoon iced water FOR THE FILLING 4 tablespoons black butter preserve 225g softened salted butter 225g caster sugar 4 eggs, beaten 175g ground almonds 50g plain flour 2 English apples, cored and thinly sliced FOR THE GLAZE 1½ tablespoons caster sugar 1½ tablespoons boiling water TO SERVE Jersey cream, whipped METHOD To make the pastry, sift the flour and salt into a bowl. Stir in the icing sugar, then add the butter. Use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs. Mix in the egg and water using a round-bladed table knife, then gently bring the mixture together into a ball. Wrap in clingfilm and pop in the fridge for 30 minutes. Preheat the oven to 180°C (160°C fan)/350°F/gas 4. Grease a 23-cm fluted tart tin lightly with butter. Dust a little flour over a clean work surface and roll out the pastry into a large round big enough to line the tart tin. Lift into the tin and press into the edges gently. Trim away the excess pastry, then spoon the black butter preserve for the filling into the base. Use the back of the spoon to spread it out to cover the pastry dough. Make the filling by beating the butter and sugar together in a large bowl. Mix in the eggs, then fold in the ground almonds and flour. Spoon the mixture evenly over the black butter and layer the apple slices over the top. Bake for 35–40 minutes until golden, then remove from the oven and leave to cool to room temperature in the tin. Meanwhile, make the glaze. Pop the sugar and boiling water into a small pan and heat, stirring until the sugar has dissolved. Brush the tart with the glaze, then carefully remove from the tin to a serving plate. Slice and serve with the cream. 8 | www.worthinglifestyle.co.uk
wine and dine ADVERTISING FEATURE Wine & Reason opened its doors in December 2018 on Montague Place in Worthing... With over 80 bottles of wine in stock and more than 30 available by the glass at any one time it is a wine lovers paradise. Serving a selection of small plate tapas food, cheese boards and various nibbles, all of which are vegetarian or vegan, the food has been extremely well-received and comes highly recommended on both Tripadviser and Google Reviews. The restaurant sits at the south end of Montague Place, opposite the sea. The interior is warm and cosy, and you can get lost for hours in the relaxed atmosphere. But there is also seating outside, overlooking the sea, Worthing’s beautiful art-deco Pier and also currently sits directly beneath Worthing’s observation wheel. The owner, Fergus, has been in the wine trade for 20 years and has personally hand-picked every single bottle on the shelf, so you’re unlikely to find anything to disappoint. With a selection of wines from all over the world, including Romania, Lebanon and several local Sussex wines, there is a range of grape varieties and styles to suit all tastes. They also host regular tasting events, such as wine and cheese nights, wine-related quiz evenings, call my bluff tasting sessions, as well as a selection of evenings hosted by external wine makers and producers. Check the events section of their website for a list of upcoming tasting evenings. Evenings and weekends can get extremely busy, so booking in advance is highly recommended to avoid disappointment. The web address is www.wineandrason.co.uk. You can book via the website, or by calling 01903 297470. You can also email info@wineandreason.co.uk in order to book, or to request further information. Wine and Reason just west of Worthing Pier 14 Montague Place Worthing BN11 3BG
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Page 5 and 6: The new normal? Jean de Rien, Chef
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Worthing Lifestyle Sep - Oct 2020

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