Tarts and Pies Archives - Page 6 of 8

Fresh Fruit and Cardamom Cream Tart

11|10|2016

It’s been a long time isn’t it? When I look at my last post I realize I haven’t posted on the blog for over a month. I hope all of you have been well and enjoying the change of seasons. At my end, things have been hectic. I had been working (still am) on several creative projects at the same time. Somehow I haven’t been doing any major recipe testing which is probably why I never got around to sharing anything on the blog. They were mostly styling and photography projects that I did for various clients. Then there were those that I have diligently worked on but can’t share.And of course, the random ones where I’ve created something using a old recipe from here and a twist from there, cake batter from one, buttercream from another and such. Funny situation to be in 🙂 I wish I had a few hours every day to do more and go to sleep feeling happy and contented. But these days, that does not happen. With warmer months and daylight savings kicking off for us, I am hoping I’ll have a little extra time in the day to use to my advantage.

I also got my blog redesigned, though unfortunately there is a lot left to update. My husband tells me ‘Isn’t it easier to update one page than replying to 10 different emails quoting the exact same thing?’ Ha, I already know that! The point is that there are things you know but you still do them. Or don’t do them! Can’t do! Unable to do! Won’t do! Okay it’s pretty much the same thing. Meanwhile life goes on. Now before I bore you too much, let me talk food. This is a no-brainer of a tart! Crisp pastry, fresh cream, fresh fruits with the addition of powdered cardamom in the cream. Using cardamom to flavour cream and dairy is something that I’ve been used to since I was a child. The little amount of cardamom gives it a gorgeous flavour and aroma. I made this tart using all the seasonal produce we had during the end of winter for and from a very favourite store of mine. Harris Farm markets are like a weekend hangout for me. Recently I had the opportunity of shooting some of their gorgeous produce and this one was one of them.

Fresh Fruit And Cardamom Cream Tart
Serves 5-6

7 inch round Pastry, Store bought or Home-made (use this recipe)
2 cups whipping cream, whipped to stiff peaks with 1/4 cup castor sugar and 1 tsp powdered cardamom
Fresh seasonal fruits (watermelon, grapes, kiwi fruit, strawberries, blueberries and passion fruit)

Prepare pastry ahead in time if making at home. Pour cardamom infused whipped cream just before serving. Level with the back of a spoon or a spatula.

Decorate with fruits and edible flowers. Serve immediately or refrigerate for up to an hour.

Fancy-Pants Nutella Pie Pops

14|04|2016

Instagram is one place where I find lots of creative inspiration. Not only beautiful images and works of talented bloggers, photographers and artists but also like minded people who share similar goals, thoughts and ideas. There are so many friendships I have made over the last few months that I have an ever increasing list of countries and people I would like to meet if I visit their part of the world. The other day I had an interaction with a lovely fellow Instagram-er who also happens to be a Stylist and we agreed that pies are incredible little things but there needs to be wedding pies (just like wedding cakes). Something a bit fancy and decorated that’ll look great on a wedding dessert table. It’s not that I don’t like the rustic appearance of pies. In fact I like it too much. But imagine putting them alongside dolled up, colorful desserts. It wouldn’t hurt to make them a bit fancy schmancy. So I set about creating these that turned out to be easier than regular pies. (Yes, pies again!!)

I used store-bought short crust pastry, a round and a heart shaped cookie cutter, a jar of nutella, some silver and golden cashous and sprinkles. To make the cashous stick to the pies, I piped a thin line of melted chocolate around the circumference. You could use a brush as well. I just love how simple yet elegant they look. Using ribbons and sprinkles of different colours, one can create pie pops in line with the theme of a get-together or wedding. With Mother’s Day coming up, these would be lovely home-made presents for Mum as well.

Instead of Nutella, flavored ganache like orange, mocha, ginger, cardamom, rose and even white chocolate would make great fillings. Fruit fillings are fine too but I find they ooze out a little bit. Because these are smaller and on a stick, they are convenient to eat. So what do you think about pies served at weddings? Would you go the classic way or try out new, creative ways of serving them?

Nutella Pie Pops
Makes 10

1 sheet ready rolled short crust pastry
1/2 cup Nutella
1 egg, for eggwash
Melted chocolate, to serve as glue for the sprinkles/cashous
Cashous and Sprinkles, for decorating
Preheat oven to 180 degrees. Line a large baking tray with baking paper. Prepare the eggwash by lightly beating the egg with a tbsp of water. Cut out circles and heart shapes (or whichever shape you desire). I used a 2.5 inch cookie cutter. You will need 2 cut-outs each for the tops and bottoms.

Place the bottom half on the baking tray. Place a small wooden skewer/sticks in the middle and press gently to secure in place. Spoon 1 tsp Nutella on the pastry. Close with the top half and bring the edges together to close any open areas. Brush tops with egg wash.

Bake in preheated oven for 12-15 minutes. Once golden brown, remove from oven and leave aside to cool.
Brush or pipe a thin border of melted dark chocolate around the circumference of the pies. Carefully place cashous or sprinkles around the border. I found it easier to sprinkle with fingers rather than dipping he sides in sprinkles (something I would do with cupcakes generally) as the pies are delicate.

Leave to dry out. The wooden sticks can be decorated by wrapping colored ribbons on them.

Plum And Pear Mini Pies

8|04|2016

So I did give you a heads up on the amount of dough I have handled this month. Well, I just cannot stop! We are not even into proper cold months and I am on a baking overdrive. Mini pies are the order of the day. I think the real reason are the beautiful combination of fruits that are available at the moment. The last of the summer stone fruits and the fresh Autumn produce together make for the most delicious pie filling possibilities. There are plums and peaches. And there are apples and pears. And there is the beautiful Sydney autumn with bright sunny afternoons and a slight chill in the air. The best of both worlds in seasons and food.

School holidays have started today and my basket is loaded with mini pies as I prepare for a little picnic with the boys. Nothing fancy or far away. I’ve been eyeing an open stretch of greenery near my house for days with the hope of great weather and a holiday when we can just lie down on the grass and enjoy our moment together. That day is today!

These pies are wonderful. Sweet with an hint of cinnamon and you can obviously see how passionate I’ve been about the tops. I tell you, that’s a great way of having fun in the kitchen with the kids. There were all kinds of designs and cut outs. The best ones were the ones I didn’t photograph:-)

Plum And Pear Mini Pies
Makes 12-14

For the pastry (or you could use store bought shortcrust pastry)
21/2 cups plain flour
1/4 cup castor sugar
1/4 tsp salt
240 g unsalted butter, cold, cut into cubes
1/2 cup cold water
1 egg, for eggwash
raw sugar, for sprinkling

For The Filling
3-4 pears, peeled, cored and roughly chopped
4 plums, stone removed, roughly chopped
1/2 cup castor sugar (or as per taste)
1/2 tsp powdered cinnamon
1/2 tsp powdered ginger

In a large bowl combine flour, sugar and salt. You could do this in the processor or by hand. Add the butter and blend quickly so that the mixture resembles coarse breadcrumbs. Stir in the water, 1 tbsp at a time, until dough comes together. On a floured surface, knead the dough gently and shape it into a ball. Wrap in plastic and refrigerate (at least 30 minutes). Meanwhile make the filling.

Heat the pears and plums along with a tbsp of water in a heavy bottomed saucepan over medium heat. Keep stirring occasionally until fruits are soft. Add the sugar and cinnamon. allow the mixture to simmer until you get a thick consistency along with chunks of fruit. Cool slightly (about 20 minutes). I usually make the filling the previous night.

Preheat oven to 200 degrees C. Make the egg wash by lightly beating the egg in a small bowl with 1 tbsp of water. Take the dough out of the refrigerator. On a well floured surface, roll out the dough into a large circle and cut out circles using a cookie cutter for the bottom and tops. I used a 3.5 inch round cookie cutter. Place the bottoms on individual aluminium foil trays or muffin pans that has been greased well. Spoon 1 tbsp of the filling into the center of the pastry bottom. Lay the top pieces of pastry over the filling, bringing the edges together and sealing them. You can do so with your fingers or with a fork to form a pattern. Refrigerate. Reuse the balance dough to roll out and form more pastry tops and bottoms. You could cut out small flowers and shapes using cookie cutters to decorate your pies. For the lattice tops here is a tutorial. Brush the tops all over with egg-wash. Sprinkle with raw sugar.
Bake for 15-20 minutes or until golden brown and crispy.

Strawberry And Apple Hand Pies

2|04|2016

Living up to the annual ritual in Autumn we went apple picking as usual. I can’t say that they are my favourite fruit but something about the season, the weather and the orchards have ensured that we do it every year with the kids. This time we were a bit disappointed that there were more apples on the ground, than on the trees but nevertheless it was fun. I’ve been on a pie high lately. I’ve been making all kinds of fillings and playing around with pastry designs. A kitchen smelling of pastry, spices and fruit is the best place to be in my opinion. These apple strawberry hand pies were like a kick-starter to my pie baking this season.

The highlight of our visit to the orchard this year however was not the apples. We discovered that the owner had started growing eggplants, peppers, kale, lettuce, zucchini and a whole lot of other veggies. Those were ready for picking as well. I warned the boys that if they picked they would have to eat all those veggies as well. Obviously no-one was listening and we came back with a boot full of freshly picked produce. We were also told that beets, cauliflower and winter bounty would be available from April. I can’t wait to go back!

Strawberry And Apple Hand Pies
Makes 12

For the pastry
21/2 cups plain flour
1/4 cup castor sugar
1/4 tsp salt
240 g unsalted butter, cold, cut into cubes
1/2 cup cold water
1 egg, for eggwash
raw sugar, for sprinkling

For the filling
2 cups strawberries, hulled, roughly chopped
2 apples, peeled, cored, roughly chopped
1/3 cup castor sugar (or to taste)
1/2 tsp powdered cinnamon

Heat the strawberries and apples in a heavy bottomed saucepan over medium heat. Keep stirring occasionally until fruits are soft. Add the sugar and cinnamon. allow the mixture to simmer until you get a thick jam-like texture. Cool slightly.

Preheat oven to 200 degrees C. Make the egg wash by lightly beating the egg in a small bowl with 1 tbsp of water. Take the dough out of the refrigerator. On a well floured surface, roll out the dough into a large circle and cut out circles using a cookie cutter for the bottom and tops. I used a 3.5 inch round cookie cutter. Place the bottoms on a tray that has been covered with baking paper. Spoon 1 tbsp of the filling into the center of the pastry bottom. Lay the top pieces of pastry over the filling, bringing the edges together and sealing them. You can do so with your fingers or with a fork to form a pattern. Reuse the balance dough to roll out and form more pastry tops and bottoms. You could also cut out small flowers and shapes to decorate your pies. Brush the tops all over with egg-wash. Place design cut-outs on top. Brush with egg-wash again. Sprinkle with raw sugar.
Bake for 15 minutes or until golden brown and crispy.