Tag Archives: short crust pastry

Pear&Blackberry Tart

 Last weekend I wanted to make a cake, I was dreaming about a huge layered cake with delicious and sweet cream, topped with chocolate or strawberries, or blackberries.. At the end of the day I realized that I can’t decide which one to make and I don’t have all required ingredients. 😀 But I have always been a person that needs something sweet after dinner. I wanted a dessert to satisfy my sweet tooth, and better with cream! So I’ve come up with this beautiful and absolutely delicious ‘pear and blackberry tart’. Honestly speaking, I haven’t made this recipe a dozen or even a couple of times, it was perfect from the first attempt! Nutty shortbread base, tender whipped ricotta cream, pear slices and blackberries – all those things merged together into divine combination. I believe that you would find this dessert to be as delicious as it looks! You just need to go to the kitchen, cook it and enjoy! 🙂 I will make it again for sure!

Pear&Blackberry Tart

Pear and Blackberry Tart

  • Servings: 4-6
  • Difficulty: moderate
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You can use any favourite fruits and berries, like strawberry&blueberry, raspberry&nectarines.
Ingredients
Short pastry (base)
1 large egg, at room temperature
100g plain flour
75g butter, cubed and softened
35g fine sugar
30g ground almonds
Topping
100ml whipping cream (30-35%), cold
1+1 Tbsp icing sugar
1 tsp cognac or brandy, optional
100-120g ricotta
1 tsp vanilla extract
1 tsp lemon zest
1 large pear, sliced
1 Tbsp lemon juice
8-10 blackberries
2-3 strawberries, sliced, optional
1 Tbsp white chocolate chips
  1. Whisk the egg and set aside a half (a bit less then half) for a glaze.
  2. To make the dough, in a large mixing bowl or food processor, mix flour, butter, sugar, half the egg and almonds until combined. Tip dough out onto a floured surface and bring together with hands.  Make a flat disk, cover with plastic wrap and chill for 30-40 minutes in a fridge.
  3. On a lightly floured table roll the dough into 21-22cm circle. Brush with remaining egg. Transfer to a paper-lined baking dish.
  4. Bake in preheated 180C oven for 25 minutes or until golden. Allow to cool completely.
  5. Meanwhile, in a bowl beat cream with 1 Tbsp icing sugar and cognac, if using, until soft peak begin to form. In another bowl, combine ricotta, vanilla, lemon zest and sugar. Add ricotta mixture into whipped cream and whip until smooth for a 1-2 minutes.
  6. Spread cream on the base. Sprinkle pear slices with lemon juice. Arrange pear slices, blackberries and strawberries, if using, on the cream, and sprinkle over chocolate chips. Dust with extra icing sugar, if desired. Enjoy!

PBB tar-2

Sweet Galette

 From time to time everyone of us have come across special moments, which we enjoy. What about baking or probably preparing a hearty stew or a pie, which recipe was received from mother or grandmother, or trying something new. It’s hard to explain, but there is something magical, sense of happiness and satisfaction, when I’m making dough for a pie, baking. I adore making pastry, especially when much time is not required to make it. Like short pastry, you need only four ingredients to get smooth, buttery pastry.Cherry-Peach Galette

Simple, but beautiful, always delicious, with apples or apricots, it’s all about Galette. I’m so excited that this crusty cake one day came into my life! I still remember my very first galette, it was sweet galette filled with mix of wild berries, and it’s turned out so tasty and delightful, that I couldn’t expect more. Since then I’ve experimented with various fillings, tried savory galettes too; and I’m sure now that it’s almost impossible to choose the favorite one, I love them all! My fellow-bloggers don’t drop back, just look at aromatic galette from Seana @cottagegrovehouse, I almost can feel sweet-smelling scent of apricots! Or another delicate grape galette from Suzanne @apuginthekitchen, it can be a great weekend brunch with a glass of crispy rosé!

A couple of weeks back I bought sweet cherries from Iran and was nearly to eat them all at once. 😀 I had in a fridge few cherries and peaches. So, all those goodies I put in galette on a bed of cottage cheese, and folded in rich nutty pastry! Yummilicious!

Sweet Galette

You can divide the pastry into 2 partss to make 2 small galettes with different filling
Walnut Short Pastry
170g/6oz all-purpose flour
120g/4.2oz butter
50g/2Tbsp walnuts, roasted and finely chopped
1/2 Tbsp caster sugar
a pinch of salt
50ml cold water
Put flour, sugar, salt, walnuts,  and butter in a big bowl. Rub ingredients together until breadcrumbs. Add water and mix until the dough is formed. Cover and refrigerate for 30 minutes. You can keep the pastry in a fridge up to 3 days.
Filling
2 peaches, cut into wedges
few cherries
100-200g soft cottage cheese/farm cheese/ricotta
50-70g brown/raw or white sugar
1 egg, yolk and white separated
1 Tbsp brown or demerara sugar
Method
For the filling, beat sugar with cottage cheese with a spoon or hand whisker, then add egg white and beat.
On a lightly floured table, roll out the pastry into 30cm/12inch circle.
Place cottage mixture in the middle of the pastry and spread evenly. Arrange peaches and cherries as desired. Sprinkle with some brown/demerara sugar. Brush pastry all over with egg yolk.
Bake in preheated 190C/370F oven for 45-50 minutes or until the pastry is golden.
Enjoy!

If you like peaches, have a look here to get the recipe of amazing cake!
Sweet Galette

The ruby-red treat

Who doesn’t like a glorious cherry pie? 🙂

One of the good thing about this pie is that you can use different types of pastry crusts and cherries. I like to use fresh sour cherries, but here such cherries are nowhere to be found, I’ve seen only sweet and they are overpriced. So I quiet often use frozen or canned. 
 
I made it a couple of times during the winter and I wish I would have made several more! The pie is quite easy to make and it came out amazing! Moreover, the fact that you can make the pastry ahead of time, makes the pie perfect for company or holiday parties.
 
Don’t forget that cherries should be pitted! The sugar amount for the filling varies depending on how sweet your cherries, adjust it to suit your personal preferences.
Cherry_pie-2

The ruby-red Cherry Pie


Ingredients (for 13 cm/5 inch pie pan):
Short crust pastry:
190g plain flour
100g butter, chilled and cut into small cubes
1/2 tbsp white sugar
a pinch of salt
30-40 ml cold water
 
Cherry filling:
300-400ml pitted fresh or canned cherries
1-2 tbsp white sugar, if needed
1 tsp corn starch
1 tbsp lemon juice
1/2 tbsp cherry liquor or brandy (optionally)
1/2 tbsp fine semolina
 
Glazing:
1 egg yolk+ 1tsp milk 
1/2 Tbsp granulated white or brown sugar
 
Preparation:
  1. Place all ingredients for the filling in a bowl, and gently combine. If you’re using fresh cherries, let them stand for 20 minutes, then toss it again.
  2. Combine the flour, butter, sugar and salt until coarse meal. Pour water slowly and incorporate gently until the dough begins to hold together. Roll into two ball, cover with plastic wrap and refrigerate until ready to use (at least 30 minutes). The short crust pastry can be kept in the fridge for a week! I suggest to double the quantity of pastry and make it ahead, thus you can prepare a big pie for the family or several  individual pies during the week.
  3. Roll one portion of dough into 22 cm circle and transfer to the pie pan. Keep it in the fridge, covered with plastic wrap, while you roll out the top of the pie crust. 
  4. Roll the second pastry ball into smaller circle – 18-19 cm. Use a knife to cut vents into the top crust, so the steam has a place to escape while the pie is cooking. Refrigerate until ready to use.
  5. Preheat oven to 180C/360F.
  6. Remove the crusts from the fridge and let it sit at room temperature for 5-7 minutes so they have time to soften.
  7. Sprinkle the bottom pastry with semolina, and fill the pie.
  8. Lightly brush the rim with egg wash. Top it with second crust.
  9. Brush the entire surface with egg wash, sprinkle with granulated sugar.
  10. Bake the pie for about 35-40 minutes until the crust is golden brown and the cherry juices are beginning to bubble. Let the pie cool on a rack for sometime.
  11. ENJOY! 😀