Posts Tagged ‘pie’

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Bakewell Tart – June Daring Baker’s Challenge

June 27, 2009

The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.whole tart in pan

I’m not feeling fantastic today, so it’s gonna be a short post… easy to put together, smells great, just came out of the oven.

I coated the short crust with bittersweet chocolate and used black raspberry jam.  The frangipane was difficult to spread over the jam but it was just enough to cover.

I’ll add pic’s of a piece once it’s cooled off a bit.

bakewell tart cut Bakewell tart piece

Edit: Now… I must say, this tart was SO tasty.  The chocolate added a touch of richness that just made the whole thing sing.  The frangipane was crisp and added some crunch to the tart.  Ugh. So good.

And having said that, I must admit… I went looking at other DBer’s tarts… Mine did not look like theirs… And I got to thinking about the ingredients I’d used.  And the more I thought, the more I began to realize I had forgotten three (apparently) very important ingredients…

eggsYup, that’s it.  Eggs. I completely forgot to add the 3 eggs.  So what was supposed to be a poofy, cake-ish top, turned out a crispy, flaky (and damn tasty) crust.  I encourage everyone to try it this way.  It was super!

I will definitely make this again to see how it was really supposed to turn out.  I’ll let ya know!

Bakewell Tart…er…pudding

Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin

One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds

Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it’s overly cold, you will need to let it become acclimatized for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Sweet shortcrust pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Frangipane

Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow color.

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TWD – Blue (Black) Berry Pie

July 8, 2008
slant shot

For TWD this week Amy of South in Your Mouth selected Double Crusted Blueberry Pie on pages 361-363.  I had fully planned to make a blueberry pie and have it for the 4th of July, you know for the whole red white and blue thing.  But alas, when I went to Sam’s to get cookout supplies, they had no blueberries 😦

But they did have blackberries, which are equally yummy!

The crust came together beautifully.  God bless a food processor… and the filling is a no-fuss, no-cooking breeze!

precooking shot
post-cooking shot

The only snag I ran into is the liquid.  Blackberries, as it turns out, are QUITE a bit juicier than a blueberry.  This resulted in a very, shall we say, moist pie.  So moist, that it spilled out of the slits and onto my pants in route to 4th festivities…

Not to be thwarted by a pie, upon arrival, I did what any sane (haha) person would do and simply tipped my pie sideways and drained the excess liquid into the grass >.>

The pie was still a bit damp, but still quite tasty.  My pop even said it was just like his mother’s which is high praise indeed.

So, blueberry or blackberry, this pie’s a keeper (just mind your liquid if you go black… I’m guessing more flour… or maybe go with cornstarch)

Looks a bit more like cobbler than pie...

Looks a bit more like cobbler than pie...

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TWD – Florida Pie

May 24, 2008

Coconut Key Lime Pie slice

Wow, but this pie was yummy!  I’m not normally a coconut fan, but, once again, Dorie’s made a believer out of me.  My coconut cream was nice and thick and had a chewy-ness that I really enjoyed.  Everything came together very well. 

My crust on the other hand… well… It came out very pretty… and held together well… but… here is where I should mention that I was a little preoccupied and sleep deprived when I was starting this recipe.  Ya see, my addled brain combined 2 lines of the recipe. 

Where it asks for 3 tablespoons of sugar and a pinch of salt? yeah.  I got the 3 tablespoons and the salt part.  And I even remember thinking “wow, that’s a lot of salt for one pie crust” but I scooped away anyhow.

Of course, my brain soon slapped my conciousness silly and made me reread the recipe, at which point, I go “Oh, %^$&” and begin scooping salt back out of the mixture.  Now common sense would say I should scrap the mix and start over or better yet follow Dorie’s advice and get a store bought crust. 

But no, I don’t have anymore crumbs and I don’t want to travel the great distance of a half a mile to go to the local Kroger.  No no.  I’ll just save this one.  Well, suffice it to say that even though I managed to get, what looked like, most of the salt out, it was still a bit like eating a fantastic pie on top of a salt lick.

So, my advice is be awake when reading recipes and if you’re like me, scrape off the crust before eating your pie 😉

Florida Pie

1 9-inch graham cracker crust, fully baked and cooled, or a store-bought crust
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, separated
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 cup of sugar

For the Crust:

1 ¾ cups graham cracker crumbs

3 tablespoons of sugar

Pinch of salt

½ stick (4 tablespoons) unsalted butter, melted

Butter a 9-inch pie pan. Center a rack in the oven, and preheat the oven to 350°F. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the pie pan and use your fingers to pat an even layer of crumbs over the pan. Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.)

Place the pie pan on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the filling.

Getting Ready:
Center a rack in the oven and preheat the oven to 350°F. Put the pie plate on a baking sheet lined with parchment or a silicone mat.

Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.

Working with a stand mixer, preferably fitted with a paddle attachment, beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the remaining juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.

Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.

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To Finish the Pie with Meringue:

Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer, fitted with the whisk attachment, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.

Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you’ve got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.