The Hobbit; Apple Tart and Raspberry Jam Recipes

“And raspberry jam and apple tart,” said Bifur.

-Chapter 1, An Unexpected Party, The Hobbit, J.R.R. Tolkien

Raspberry Jam

3.0 from 1 reviews

The Hobbit; Apple Tart and Raspberry Jam Recipes

 

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Author: Bryton Taylor @ Food in Literature

Ingredients

• 250g raspberries
• 220g white sugar
• 1 tsp lemon juice

Instructions

1. In a saucepan, add in raspberries, white sugar and lemon juice, over high heat.
2. Stir with a wooden spoon, keeping the mixture moving to ensure it doesn’t burn.
3. Slowly it’ll break down and mix together, and come to a boil.
4. Keep the boil going, stirring slowly, for about 10-15 minutes.
5. By this point it should be thicker.
6. Turn off the stove, place the jam into clean glass jars and pop into the fridge.
7. Raspberry jam will keep refrigerated for a few weeks.

3.5.3208

For my purposes, I spliced this recipe to 1/8^th its original size. It comfortably made just over 250ml of the most fragrant jam, which has already by devoured- smothered on toast, over ice cream in our 40C+ heat, and dunked in mouths by the spoonful.

3.0 from 1 reviews

Apple Tart | The Hobbit

 

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Author: Bryton Taylor; Food in Literature

Ingredients

• 1 ½ cup (8oz) flour
• ¼ tsp salt
• 115g (4oz) of cold butter
• cold water
• Raspberry jam
• thinly sliced apples
• brown sugar

Instructions

1. Apple Tart
2. (Woman's Own Cookbook, page 145, 1964)
3. Sift together the flour and salt, before cutting the cold butter into the flour.
4. Mix the flour and butter together until it resembles breadcrumbs.
5. Then add cold water, drop by drop, and mix until a dry dough is formed.
6. If you make it too wet, add more flour.
7. Roll out the dough thinly and use to line pie shells.
8. Spoon in a teaspoon of raspberry jam and spread to cover base of pie shell, then layer thinly sliced apples.
9. Finally sprinkle with brown sugar and bake at 150oC until apples are cooked/soft and pastry is browned.

Notes

An apple tart is open, while apple pie has a pastry cover.
Recipe adapted from (Woman's Own Cookbook, page 145, 1964)

3.5.3208