The Ouse Street Arts Club (click for a link) is two converted ISO shipping containers situated in the lower Ouseburn Valley, on Ouse Street, immediately behind Hotel du Vin. We have been working hard for months, could be years, to get them ready and they are finally nearly there, painted, lined out, electricity, doors, windows, water... It's taken a long time but has come together in a perfect little space that I love going to, hopefully you will too!
My first pop-up will be a Joe Beef inspired bonfire night speakeasy type affair on Saturday November 3rd. Think smorgesbords full of Grazer made salami, pickled herrings, beer cheese, pickles, toasts, gin cured salmon; followed by pulled pork, apple chips, secret beans and a scattering of pudding pots. For more details or to book a place please email email@example.com subject 'The Grazer's Joe Beef inspired bonfire pop up'.
Over in allotment land, my apple tree is laden with apples, more than ever before, I'm going to be using them as much as possible at my pop up feast for apple chips and pickles, but these were the first two fellas to be ready this year. What better way to use them than an apple tart, buttery pastry, sugar, apples, what's not to love... This is an Elizabeth David recipe for a basic apple tart that I have adapted into this spiced cardamom version, that adds perfume and spice to a traditional tart recipe.
I made my own pastry, buy it if you want, I often do, but this shortcrust is pretty simple and delicious. Mix 225g of plain flour with 120g of soft butter until it is like fine breadcrumbs, then add a beaten egg, a pinch of salt and a splash of water, about a tablespoon and bring it all together into a ball, knead it a little then leave to rest while you deal with the filling.
Finely crush the seeds of 3 cardamom pods and mix with 100g of caster sugar. Peel 2 large cooking apples, keeping the peel, and slice into thin segments. Then roll out the pastry and line a tart tin about 30cm wide. Arrange the apples in neat concentric circles and sprinkle over the cardamom sugar evenly. Then bake it in the oven at 160°C for 30 minutes.
Finally I made a glaze that you brush over the finished tart, melt 2-3 tablespoons of caster sugar in a small pan with all the left over apple peel and a piece of lemon rind, until you get a sugary syrup. Use a brush to paint it over the top of the tart when it is ready and cooled.
The home made pastry is rich and buttery and warm, soft sweet apples in thick sugary syrup perfumed with deep cardamom spice. I can't think of anything better for pudding on a cold autumnal day, just add a dollop of cream...