Thursday, 6 September 2012

Celebrate Share The Love month - with delicious. magazine

April issue on sale now!

Introducing Share The Love month…from delicious. magazine.

The idea of Share The Love is simple. Make two or three pies, cakes or puddings, keep one, then give away the others. The idea is to foster community, get to know your neighbours. You could even host an office bake-off.

The baking special in the October issue of delicious. has a number of fantastic things to bake for Share The Love, with recipes from Paul Hollywood, Mary Berry and more.

Show us your love!
Once you’ve baked and shared, send us photos of your creations, telling us who the recipient was and why. Email pictures to or upload them to our Facebook page.

One to try…

Salted caramel tarte tatin
8 braeburn apples
200g golden caster sugar
50g unsalted butter
½ tsp flaky sea salt
375g block all-butter puff pastry
Plain flour for dusting

1. Peel, core and halve the apples. Don’t worry if they turn brown – you won’t notice in the finished tart. Put the
sugar in a 20cm ovenproof frying pan (measured across the base) with 50ml water, then melt the sugar slowly
over a low heat, stirring. Once the sugar has melted, turn up the heat and bubble for 5 minutes or so to give a
golden caramel (don’t let it get too dark).

2. Take the caramel off the heat immediately and stir in the butter – it will foam quite vigorously. Sprinkle the
caramel with the sea salt (it will melt into it), then arrange the apple halves on top, cut-side up, so they fill the pan –
slice any leftover apple into wedges to fill in the gaps (the apples will shrink as they cook). Put the pan back over a
gentle heat, then cook for 5 more minutes. Turn the heat off and let the apples cool completely.

3. Heat the oven to 220°C/fan200°C/gas 7. Roll out the pastry on a floured surface to the thickness of a pound
coin, then lay over the cooled apples in the pan. Trim the pastry using the edge of the pan as a guide, then
carefully tuck it inside the edge around the apples, making sure they don’t move. Bake for 30 minutes until dark
golden and puffed. Remove from the oven, stand for 5 minutes, then carefully invert the tart onto a serving plate.
PER SERVING (BASED ON 8) 386kcals, 16.1g fat (8.4g saturated), 3.3g protein, 56.8g carbs (42.6g sugars),
0.6g salt, 4.3g fibre

 Disclosure I was not given any products or payment, I was under no obligation to  or talk about this company. I get no additional benefits for talking about the product or company.


  1. this is a great idea and it looks delicious. anyone want to share the love and make me some pudding?

  2. I love the idea of this, we had great fun baking a Herman the German cake! But after getting off to a hideous start with my chemo I can't even stand up straight at the moment, never mind cook anything!!

  3. Excellent Idea, and that Tarte Tatin makes my stomach rumble with hunger!

  4. Love this time of year all the Autumn Fruit, Cant wait till I get the magazine tomorrow when out shopping. I love in a wee village with no shop.

  5. Nice idea. I love foodie magazines.