Two Autumnal Dessert Recipes That Make The Most Of The Season’s Apple Bounty

I’m lucky that, at Cowdray, we have many orchards with a huge variety of apples, some of these varieties from historical trees. Cowdray’s apple trees are pruned lightly but left to thrive in their environment and not forced or treated. This, and having such a diverse mix of trees and orchards spread out across the Estate, helps us get a good crop most years. Apple season is in full swing, running in the UK from late August to late October. And it’s the first true sign of the start of Autumn – a great chance to use this British fruit to make juices, crumbles, tarts and purées. I’m sharing my recipes for two perfect autumnal desserts: a toffee apple tarte tatin that uses frozen croissants, and an apple and filo pastry pie.

Toffee Apple Croissant Tarte Tatin

This Toffee Apple Croissant Tarte Tatin recipe was an accident! I began using croissants as the basic pastry for a tart – croissants have a wonderful rustic texture and also give volume to a base. I first tried it with sausage meat to create a roll, however, it was far too sweet for a savoury item. So, I thought about a creating a seasonal, heart-warming dessert inspired by the classic pie and put the Tatin together using apples from our orchards as the hero ingredient. When I first tasted it fresh out the oven, it was delightful. Pure, rich comfort.  We recommend using pre-made frozen croissants for ease.

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 4

Ingredients

• 2 Granny Smith apples
• 4 x 70g frozen croissants, defrosted
• 85g unsalted butter, plus extra for greasing
• 90g soft dark brown sugar
• 1 tbsp golden syrup
• 250ml double cream

Method

1. Make the toffee sauce by adding the butter, golden syrup and double cream to a small heavy-bottomed saucepan. Cook over a medium heat, whisking gently until the mixture turns a dark caramel colour and reduces by half (15-20 minutes). Once reduced, remove from the heat and set aside.
2. Preheat the oven to 200°C (180°C fan).
3. Peel and core the apples, cut in half and thinly slice.
4. Grease four 2cm Yorkshire pudding or tartlet moulds with a small amount of butter.
5. Put 2 dessert spoonfuls of the toffee sauce in each mould, followed by apple slices (approximately half an apple in each). Set the remaining toffee sauce aside for later.
6. Roll out each individual croissant, pinch the corners together to create a circle, then prick each one with a fork. Lay a croissant over each mould, covering the apple, tucking in the edges so each pudding is nice and compact.
7. Transfer to the preheated oven for 25-30 minutes, until the pastry is cooked and golden.
8. Remove from the oven and leave to stand for 5 minutes before carefully turning out into serving plates.
9. Serve with ice cream and a drizzle of the toffee sauce.

Tip: Try making this in a big frying pan – lay the croissants over the apples like scales of a fish for a central show piece at a dinner party.

Apple & Filo Pastry Pie

The perfect autumn comfort dish to make the most of your freshly picked apples, this absolute classic is incredibly easy to make. Add a fresh squeeze of lemon for a bit of extra zing, and serve with a healthy spoonful of crème fraiche. Chef’s secret tip: top restaurants use Granny Smith apples for their sharp flavour and firmness.

Apple and filo pastry pie

Prep time: 10 minutes

Cook time: 35-40 minutes

Serves: 4

Ingredients

• 6 Granny Smith apples, peeled, cored and diced
• 75g unsalted butter
• 100g caster sugar
• 1⁄2 tsp cinnamon
• 270g filo pastry
• 100g melted butter
• 75g demerara sugar

Method

1. Preheat the oven to 210°C (190°C fan).
2. Place a saucepan over a low heat. Add the chopped apple, butter and caster sugar and cook for 15-20 minutes until the apple is slightly tender.
3. Mix in the cinnamon before pouring the mixture into a deep ovenproof dish (26cm). Spread evenly and flatten down a little with a wooden spoon or soft spatula.
4. Lay out one sheet of filo pastry on a tray and brush with a little of the melted butter and a good sprinkling of the demerara sugar. Lay one more sheet over the top of this.
5. Cut the two filo sheets widthways into 3 or 4 strips. Ruffle each strip up into a nest and place on top of the apple mix in the ovenproof dish.
6. Repeat steps 4 and 5 with the remaining sheets of pastry until all the apple is covered, leaving no spaces.
7. Generously brush the top layer of filo with melted butter and a final sprinkle of demerara sugar.
8. Bake in the preheated oven for 35-40 minutes, until the filo is golden and crispy. Serve hot or cold with ice cream, crème fraiche or custard.

Tip: When working with filo pastry, keep any unused sheets covered with a slightly damp (not wet) towel to prevent them from drying out. Place the towel over the stack of filo while you work, removing one sheet at a time. This will keep the pastry pliable and easier to handle.

Ben is the executive chef of the Cowdray Estate. Both apple dessert recipes are extracted from Seasons: A Taste of Cowdray, available to purchase at £35 from Fortnum & Mason or at cowdray.co.uk.