The trees are laden with pears, apples of all varieties and plums, not to mention quince and medlars which make wonderful amber hued jellies. And the crab apples of course, I have a lovely deep red variety growing ( don’t ask me which ) which makes a really stunning jelly in colour and flavour.
I’m from the orchard county of Armagh so for me one of the best ways to make the most of the Bramley apples is a simple but delicious apple tart with a melt in the mouth pastry contrasting with the sharpness of the apples. Bramley apples are the best for tarts owing to their softness as they cook, definitely no need to precook ! Much better to slice the apples in raw.
This is my recipe. Tried and tested for many years.