Apple, Bramble and Pear Tray Bake recipe
| Serves | 12-15 |
| Prep time | 20 minutes |
| Cook time | 55 minutes |
| Total time | 1 hour, 15 minutes |
| Meal type | Dessert, Snack |
| Allergy list | Egg, Milk, Wheat |
| Misc | Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Description | Autumn fruits are brought together in a delightfully easy to make tray bake. Perfect for cold weather picnics as well as a special dessert for a family meal. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 5.3oz butter (unsalted, and a little extra for greasing)
- 8fl oz creme fraiche (half a 500ml tub)
- 7oz golden caster sugar (plus a little for sprinkling on top. Or soft brown sugar for a denser and more caramel flavoured cake)
- 3 eggs
- 9.8oz plain flour
- juice lemon
- 2 bramley apples (peeled, cored and cut into small slices)
- 2 conference pears (or Comice pears. Peeled, cored and cut into small slices)
- 8.8oz blackberries (or frozen if fresh aren't available)
Directions
Step 1
Pre-heat the oven to 175ºC / 350ºF / Gas Mark 4.
Grease a large baking or roasting tray with butter and then dust with a little flour.
Toss the prepared apples and pears in a little lemon juice, to stop them discolouring whilst you prepare the cake mixture.
Step 2
Put the crème fraiche and butter together into a saucepan and bring to a gentle boil; set aside.
Whisk the eggs into the sugar until the mixture is thick and turns a pale colour - this usually takes me 3 to 5 minutes with a hand whisk.
Step 3
Add the butter and crème fraiche mixture to the egg and sugar mixture and whisk together for 2 minutes, then gently fold in the flour and mix until the batter is smooth.
Step 4
Arrange the blackberries over the base of the prepared baking tray and then pour over the cake batter, before scattering the apple and pears over the top; Sprinkle some golden caster sugar over the top, about 1 to 2 tablespoons, and put any apples and pears down into the batter that are sticking up, as they might brown too quickly.
Step 5
Bake for 45 to 55 minutes, or until the cake top is golden brown and the middle of the cake is firm to the touch.
Leave to cool in the tin before cutting in squares, or if serving as a hot pudding, allow to cool for 5 minutes before cutting and serving warm with cream, crème fraiche, ice cream or custard.
Step 6
Makes about 12 to 15 squares. Can be frozen.
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