楽しさNo.1!!海辺のポップなアンティークショップ

The weather tempted me to go to an antique shop, which was very fun and interesting. I thought it was nice to see local children playing in the shop. I also introduce apple pie and blackberry pie, so please enjoy until the end. Subscribe, 👍, comment, etc. are very encouraging. Thank you 😊    / @mizueskitchen34   Briggsys Arcade Emporium 75 High St, Herne Bay CT6 5LQ The Emporium 90-94 High St, Herne Bay CT6 5LE *Please check the opening hours in advance. 0:00~ Intro 0:38~ Antique market 17:34~ On the way home 18:44~ Today's loot If you have any requests, please feel free to contact us. Subscribe here. When you subscribe to the channel, a bell icon will appear on the right. If you press it, you will receive notifications of new posts, so please subscribe.    / @mizueskitchen34   I post a lot of photos of food on Instagram, and also post a little about my daily life.   / mizuekanazawa   I write about cooking classes and catering on my blog. https://mizue20.wordpress.com/ ↑If you like both, please follow me. Apple & Blackberry Pie Serves 6 (20cm tart pan) 1 egg (30g for the dough, reserve the rest for glazing) 250g flour + a little flour 1/4 tsp salt 2 tbsp granulated sugar 150g unsalted butter (cut into 1cm cubes and chill in the fridge) Filling 600g (450g net) apples of your choice (I used Jazz apples), if you use sour Bramley apples etc., increase the amount of granulated sugar below to 75-100g. 150g blackberries 50g granulated sugar 2 tbsp cornstarch 1 tbsp lemon juice *Preheat the oven to 200°C/180°C fan/gas mark 6 before baking 1. Beat the eggs well and reserve 1 tbsp for glazing. Use the rest for the dough. 2. Place the flour, salt and sugar in a food processor, add the chilled butter and mix until crumbled. 3. Add the eggs and mix, then wrap in plastic wrap and refrigerate for 2 hours to overnight. Meanwhile, prepare the filling. -Filling 4. Peel, core and cut the apples into 8 equal parts lengthwise. Cut each piece into 2-3 pieces, dip briefly in salted water and drain in a colander. Wash the blackberries and pat dry with kitchen paper. 5. Place the drained apples in a bowl and add the sugar, cornstarch and lemon juice and mix. 6. Divide the rested dough in half (make sure there is a small gap between the larger and smaller halves). Flour a work surface (plain flour is not included in the recipe) and roll out the larger half with a rolling pin until it covers the bottom and sides of the mold. Cut the dough into the shape of a tart. 7. Roll it around the rolling pin, then place it into a tart shape, gradually rolling it down the sides. Place the filling and blackberries on top. Press lightly with your hands. 8. Roll out another small piece of dough into a circle and place it on top. Trim off any excess to fit the shape. Press the edges together to seal tightly. Cut leaves out of the remaining dough. 9. Make a big hole in the centre, brush with egg, glaze and decorate with the leaf-shaped pieces of dough, brush the top with egg and prick holes here and there. Bake in a preheated oven for 50-60 minutes until golden brown. Cut into pieces and enjoy. Thanks to Epidemic Sound for the great music https://www.epidemicsound.com/ Breathe in the Night - William Claeson My Simple Thing - Peter Sandberg Moonlight Sparkle - William Claeson Pagina Blanca - Gustav Lundgren I Dreamt of You - William Claeson Midnight Serenade - Bladverk Band Not What I Hoped to Be - William Claeson #antiques #Britishcakes #teatime