Ponzi Dinner Party Scheme PART 2
Understandably I was more than esteemed and honoured when my friend Katy invited me to the initial series of charity Ponzi Scheme Dinner Parties. So with five others I arrived with a sense of intrigue at her flat, armed with a bottle of wine and a well used £5 note. After the usual Hellos and How do you do’s we all sat down at the dinner table and were given a brief discussion explaining the Charlie Waller Memorial Trust and its aims. Once informed we were ready to tuck in…and tuck in we did.
Our host is one of two girls I know who have a fierce and much deserved reputation for holding a dinner party. I am fortunate to have taken part in many. The feast included an outstanding French onion soup followed by a beautiful beef bourguignon of which I did not have enough. But the real star of the show was Katy’s Lemony Apple Crumble Tart. It was definitely worth forgetting any self-imposed dietary restrictions regarding cream and puddings. It was everything it intended to be. The combination of cream, perfectly baked crumble, not too dry but not too soggy pastry base and the well seasoned and moist apple filling created not just a party, but a full on rave in my mouth. Quite simply I want more and I want it NOW!
Great food and wine were abundant in equal measure and after some raucous parlour games and clearly hit for six, the night ended up with me and three beautiful friends on the dance floor of a local dancing establishment. Them demonstrating up most charm and grace whilst I attempted the robot looking like an unwanted cousin at a family bbq.
This initiative is a great way to raise money and I look forward to having my own Ponzi Dinner Party soon.
Katy’s Lemony Apple Crumble Tart
More than enough for six
You will need:
Shortcrust pastry (enough to line your tart tin)
75g plain flour
75g demerara sugar
75g unsalted butter (softened)
zest of 1lemon (finely grated)
6 apples (cored and peeled)
Finely grated zest and juice of one unwaxed lemon
55g brown sugar
½ tsp cinnamon
¼ tsp nutmeg
1 tbsp all purpose flour
1 tbsp caster sugar
Generous helpings of Crème fraiche
The zest of 1 lemon
The zest of 1 orange
- Bring pastry to room temp and preheat oven to 200 Degrees Celsius
- Roll out pastry on a lightly floured surface, line tart tin, prick base with a fork, freeze for 15 mins and bake blind (bake weighted down for 12 mins then unweighted for a further 5 – 7 mins to dry out)
- Place flour, sugar, butter into a bowl and rib lightly between fingers until resembles fine breadcrumbs. Chill till needed
- Chop apples into chunks, place in a bowl and add the lemon zest, juice, sugar and spices. Sprinkle the base of the pastry with caster sugar arranging apples on top
- Sprinkle the crumble mixture over apples. Bake for 15 mins, reduce to 180 Degrees Celsius and bake for a further 30 mins. Whilst baking, mix the lemon and orange zest with crème fraiche so that it will be ready to serve with the tart once it is cooked.