Autumn is a good time for apples and it is also the time we go out to pick blackberries. It is a tradition I like. And baking is one of those life skills that everyone should learn. These two recipes are good to begin with.

There is a lot of texture in these muffins. I like to bake with pecan nuts. They are soft, don’t taste too strong, and are not too expensive. The yoghurt keeps the muffins moist. Killowen Farm yoghurt from Wexford is a good one to try.

There are nearly as many types of apple tarts as there are bakers. Everyone has their own little signature twist. And again, everyone can learn to bake an apple tart. They key is good Irish tart apples. Eithna in “Eithna’s by the Sea” in Mullaghmore makes one of my favourite apple tarts. My twins Connor and Lucia love it.

Happy cooking,

Neven

Neven Maguire’s Midweek Meals is out now; published by Gill.

Apple breakfast muffins

Makes 12

75g self-raising flour

2 tsp baking powder

1 tsp mixed spice

50g wheat bran

2 eating apples, peeled, cored and finely chopped

50g light brown sugar

50g sultanas

50g dates, pitted and chopped

25g pecan nuts, chopped

100ml sunflower oil

2 eggs, beaten

2 tbsp natural yoghurt

1 tsp sesame seeds

  • 1 Preheat the oven to 200°C (400°F/gas mark 6). Line a muffin tin with 12 deep paper cases.
  • 2 Sift the flour, baking powder and mixed spice into a bowl. Tip in any bran left in the sieve and stir it in with the wheat bran.
  • 3 Add the apples to the flour mixture with the sugar, sultanas, dates and pecans and mix lightly with a wooden spoon.
  • 4 Measure the oil in a jug, break in the eggs and add the yoghurt, then lightly beat to combine. Make a well in the centre of the dry ingredients and pour in the oil mixture. Stir lightly until just mixed.
  • 5 Spoon the batter equally into the paper cases until they are two-thirds full, then sprinkle sesame seeds over the top. Bake for 16-18 minutes, until well risen and firm to the touch. Leave to cool for 5 minutes, then serve warm.
  • Homemade apple tart

    Neven’s homemade apple tart. \ Photography: Claire Jeanne Nash.

    Food styling: Janine Kennedy

    Serves six to eight

    225g plain flour, plus extra for dusting

    2 tbsp icing sugar

    100g butter

    2 large egg yolks

    900g Bramley cooking apples

    100g caster sugar

    ¼ tsp ground cinnamon

    good pinch of ground cloves

    2-3 tbsp milk

  • 1 Sift the flour and icing sugar into a bowl. Using a roundbladed knife, work in the butter, then mix in the egg yolks with 2-3 tbsp of ice-cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.
  • 2 Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust a clean work surface with flour.
  • 3 Divide the pastry into two portions, one slightly larger than the other, then roll out the larger piece until it’s about 23cm (9in) in diameter. Use to line a 20cm (8in) pie dish or 23cm (9in) flat plate, gently pressing the pastry into the corners. Knock the sides with a round-bladed knife to give a decorative finish and place back in the fridge to chill while you prepare the apples.
  • 4 Peel, core and slice the apples. Place in a large bowl with all but one tablespoon of the caster sugar and the cinnamon and cloves. Brush the edge of the pastry with a little milk. Mix the apple and spices together, then pile into the lined pie dish.
  • 5 Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.
  • 6 Crimp the edges of the tart with a round-bladed knife and using your fingers as a guide, then roll out the pastry scraps and cut into leaf shapes. Brush with milk and stick on top of the pie. Brush with milk again and sprinkle with the remaining tablespoon of sugar.
  • 7 Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until cooked through and golden brown. Cut into slices and put on plates to serve with cream, custard or ice cream.