“Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses.”
Cobnut and Apple Tart Recipe
- 150 grams spelt flour
- 100 grams unsalted butter, room temperature
- 50 grams light brown sugar
- 2 free-range eggs
- 50 grams cobnuts, shelled
- 2 Cox’s apples, sliced into discs
- 1 tsp cider/apple juice
- 1 tsp sugar
- Preheat oven to 160°C/gas mark 3 and line a 25cm round shallow tart tin with baking paper
- To roast the cobnuts, remove the shells, arrange on a tray and place them in the oven for 45 minutes. Let them cool before chopping. When you take them out of the oven they need to harden first. You will get the best results in flavour if you chop the nuts instead of using a pestle and mortar.
- Combine your butter with the sugar and whisk until creamy, then beat in the eggs one at a time.
- Add the flour and combine to create a dough, then fold in the chopped cobnuts and a teaspoon of brandy, cider or apple juice.
- Spoon the mixture into the prepared tin, gently spreading the batter into all the corners. Neatly arrange the apple slices over the dough and sprinkle one teaspoon of sugar over the apples.
- Put the tart in to the oven and bake for 60 min, or until the apples are lovely and golden
Cobnut and Damson Mince Pie Recipe
- 425 grams of apple juice or cider
- 425 grams of light muscovado sugar
- 425 grams of cooking apples
- 1 tsp ground mixed spice
- 1 tsp of ground cinnamon
- 425 grams currents
- 425 grams raisins
- 300 grams of damsons
- 200 grams of cobnuts
- 1 orange, grated zest and juice
- 250 ml of brandy
- A packet of sweet shortcrust pastry
- For the mincemeat, put the apple and sugar into a large pan and heat gently until the sugar has completely dissolved.
- Stir in the rest of the ingredients, minus the brandy. Slowly bring to the boil, stirring all the time. Lower the heat, partially cover the pan and simmer for 30 minutes.
- Preheat the oven to 180°C/gas mark 4 and butter a 12 hole muffin tray.
- Remove from the heat and leave to become completely cold. Stir in the brandy and spoon into cold, sterilized jars. Cover with waxed discs and tight fitting lids.
- Roll out the pastry between two sheets of cling film – it doesn’t require any extra flour and keeps the pastry from falling apart.
- Cut out rounds and line the tray. You can easily patch up any cracks or holes with extra pastry. Fill the pies with mincemeat and top with pastry lids lightly brushed with a little milk. Prick the tops with a fork.
- Bake for 20 minutes. Leave to cool before turning out.
Cobnut and Apple Loaf
- 75 grams cobnuts
- 2 Cox’s apples, peeled and grated
- 175 grams butter, softened
- 175 grams golden caster sugar
- 2 eggs
- 225 grams self-raising flour
- A pinch of baking powder
- 3 tbsp dulce de leche
- 25 grams cobnuts, finely chopped
- Heat the oven to 180C/160C fan/gas 4. Line a 1.2 litre loaf tin with baking parchment so that it hangs over the edges of the long sides enough to help you lift the cake out. Rough chop the cobnuts and mix them with the apple.
- Beat the butter with the sugar until it is pale and soft then beat in the eggs one by one. Stir in a little flour if the mixture looks as if it is separating. Fold in the remaining flour and baking powder followed by the apple and nut mixture.
- Bake the cake for 1 hour or until it is risen and golden and a skewer comes out clean.
- While the cake is hot and still in the tin melt the dulce de leche or caramel in a pan and let it bubble for a minute or two, it will darken a little. Stir in the nuts and then spoon the mixture over the top of the cake. Once the topping and cake have cooled for 5 minutes lift the cake out of the tin and finish cooling it on a rack.