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Gooseberry cream tart with spelt pastry recipe

Gooseberry cream tart with spelt pastry recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Berry pies and tarts

The base of this tart is made of wholegrain spelt flour and oats, which gives this pie a nutty taste but it is actually nut-free. If you bake this pie for eaters who need to avoid dairy, you can skip the cream topping and serve the cream on the side.

4 people made this

IngredientsServes: 12

  • For the base
  • 150g wholegrain spelt flour
  • 50g porridge oats
  • 1/2 teaspoon baking powder
  • 4 teaspoons vanilla sugar
  • 1 pinch salt
  • 100g cold-pressed coconut oil, softened
  • 2 egg whites
  • For the topping
  • 250g to 300g gooseberries, fresh or frozen (enough to cover the base)
  • 100g demerara sugar
  • 1 tablespoon cornflour
  • 200ml double cream
  • vanilla sugar to taste

MethodPrep:30min ›Ready in:30min

  1. Preheat the oven to 180 C / Gas 4. Grease a 23cm springform tin.
  2. Place the flour, oats, baking powder, vanilla sugar and salt in the food processor fitted with a blade. Process with the pulse function until the mix acquires a sandy consistency. If the coconut oil is hard, briefly warm it in the microwave. Add it to the dough together with the egg whites and pulse until evenly mixed and holding together as a ball. If you do not have a food processor, you can also mix all the base ingredients except the oats with an electric mixer, then add the oats and mix to combine. The base will have a a slightly coarser consistency.
  3. Distribute the base in the prepared tin and gently press it down with your hands, forming a 2cm edge all around.
  4. Put the gooseberries in a saucepan with the sugar, cover and slowly warm at very low heat until the sugar has completely dissolved ad the gooseberries have released some juice. Do not let it boil, the gooseberries should still be whole and intact.
  5. Drain the gooseberries and reserve the juice. Distribute the gooseberries over the base. Dilute the cornflour in 2 tablespoons water and whisk into the gooseberry liquid. Cook, whisking, until it thickens and looks clear and no longer opaque. Immediately spread the hot mix over the gooseberries.
  6. Bake the tart in the preheated oven until the base is slightly browned, about 45 minutes. Remove from the oven and let cool for a few minutes, then carefully remove the springform rim.
  7. Let the tart cool completely. Whip the cream and sweeten with vanilla sugar to taste. Spread evenly over the gooseberries and serve right away or refrigerate until serving.

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OH CRUMBS !

We are back in the UK briefly for a funeral. Nick’s mum’s funeral. Two funerals in one year is more than enough. It should have been three but we were unable to make it to his aunt’s funeral, his mother’s oldest sister who also died earlier this year.

We came back the long way via Portsmouth to avoid Calais in case there were more shenanigans and the port and tunnel were closed again. Normally it wouldn’t matter if we didn’t make it back home but there was no way we wanted to risk being stuck in transit for such an important event.

The funeral itself is tomorrow and it will be sad but also a relief. It was her time, she was ninety one and life was no longer that much fun for her. We’ll all be glad when its over.

Anyway, on arriving back after a journey that took nearly sixteen hours, I opened the fridge to find a dish of gooseberries in there. Put there by my dad, who is eighty seven next, picked from his lady friend’s garden.

Life, eh? The gooseberries cheered me up no end, we love them in this house.

Then this morning I spotted a recipe for this tart on the lovely blog Tin and Thyme. The recipe uses half ordinary flour and half spelt flour. I felt fairly sure we had some spelt flour somewhere so went a-rummaging and sure enough there it was, at the back of the cupboard.

Nick pulled a face when I mentioned the spelt flour. Spelt is thought to be healthy and he doesn’t really do healthy. Not in baking anyway. Not since his mum and dad turned vegetarian and she took to making wholemeal pastry. It was not the best pastry, bless her.

I had just the right quantity of gooseberries for the tart and it was delicious. Nick and my dad declared it so and I agreed. I have seen recipes for this kind of tart many times – the folded over pastry rough and rustic kind – but never made one before. It was a revelation and I will make it over and over again, with other fruits. A great success.

Thanks to Choclette for the recipe. You can see the original here. My only adaptation was that I used slightly less butter in the pastry (125g) and milk instead of yoghurt to combine it – because that’s what I had available.


Gooseberry and Apple Pie

A traditional tangy gooseberry and apple pie with a golden lattice crust.

A homemade pie is one of those heart warming dishes, its something you share with family and friends and can represent coming together, even love. Its just so comforting your bound to get warm and fuzzy eating it. To use the rest of the gooseberries I had this week I made pie, gooseberry and apple pie, two classics coming together as one in a beautiful union.

Now Ive made plenty of pies in my time but Ive never done a lattice crust before. So I turned to Linda Lomelino of call me cupcake to guide me through the process, Im sure you are all familiar with Lindas work and that she currently has a beautiful pie cookbook out. Head over to her blog for a perfect lattice crust demo. My pie worked out pretty good apart from my crimped edge sunk, I think I needed to leave a bigger over hang of pastry. The gooseberry and apple worked wonderfully and I added a little ground almonds to soak up some of the moisture from the gooseberries. Serve the gooseberry and apple pie hot or cold with custard, cream or my favourite choice vanilla ice cream.


Gooseberry cream tart with spelt pastry recipe - Recipes

It’s summer! It’s time for berries!

There is nothing better than fresh berries from the farmers market. In summer you can get all the good stuff from your local farmers and nothing has to get shipped thousands of miles so you can have it. Much better – for you – for the environment – for the farmers – for everybody )

Just in case you don’t know what fruits or berries are in season right now – I made a little overview for the most common ones for you. This calendar is for Germany and many other countries in Central Europe – not sure about the U.S. though – they have areas with good weather all year round, so there might be a little difference )

Season Calendar Fruits & Berries | Bake to the roots

So you can see gooseberries are in season here in Germany right now. A good reason to bake a cake with it, right? ) I found this easy recipe not too long ago and thought I should try it. Turned out to be a good idea.

It’s a recipe my grandma would have liked too I think. Spelt flour instead of regular flour and honey instead of sugar – much better for your health! If you like you can even try whole spelt flour – should work as well (I only had regular spelt flour at home, that’s why I used that one).

Anyways – you should try this recipe – the mix of sweetness from the honey, the sourness of the gooseberries, the creaminess from the cheesecake filling – all good balanced… mmmmmm :)

Rustic Gooseberry Cheesecake | Bake to the roots Rustic Gooseberry Cheesecake | Bake to the roots

INGREDIENTS / ZUTATEN

For the crust:
1 2/3 cup (210g) spelt flour
1 tsp. baking powder
2 oz. (50g) honey (liquid)
1 egg yolk
3.5 oz. (100g) sour cream
pinch of salt

For the filling:
14 oz. (400g) gooseberries
10.5 oz. (300g) crème fraîche
3 small eggs
3 tsp. cornstarch
½ tsp. vanilla extract
3 oz. (85g) honey, liquid

For the topping:
sliced almonds
confectioner’s sugar for dusting (optional)

Für den Boden:
210g Dinkelmehl
1 TL Backpulver
50g Honig, flüssig
1 Eigelb
100g Sour Cream (oder Saure Sahne)
Prise Salz

Für den Belag:
400g Stachelbeeren
300g Crème Fraîche
3 Eier
3 TL Speisestärke
½ TL Vanille Extrakt
85g Honig, flüssig

Für die Dekoration:
Gehobelte Mandeln
Puderzucker zum Bestäuben (optional)

DIRECTIONS / ZUBEREITUNG

1. Preheat the oven to 350˚F (175°C). In a large bowl add all of the ingredients for the cake crust and knead to a smooth dough. If the dough is too sticky, add some more flour.

2. Grease a 10 inch (26cm) springform tin. Roll out the dough on a floured surface to a circle slightly larger than the tin. Place in the tin and press the dough to the sides. Wash the gooseberries and remove all hard parts from the berries. Let them dry a bit and then toss in some flour. Place in the tin and set aside.

3. Add the remaining ingredients for the filling in a large bowl and mix well. Pour the mix over the berries. Bake the cheesecake for about 40-45 mins until golden brown.

4. For the decoration toast some sliced almonds in an ungreased, non-stick pan. Be careful not to burn them. Stirr constantly. Let cool down completely. When the cheesecake is cooled down completely, sprinkle with the toasted almonds and dust with convectioner’s sugar (optional).

1. Den Ofen auf 175°C (350°F) vorheizen. Alle Zutaten für den Teig in eine große Schüssel geben und zu einem glatten Teig verkneten. Sollte der Teig zu klebrig werden, etwas mehr Mehl zugeben.

2. Eine 26cm (10 inch) Springform fetten. Den Teig auf einer bemehlten Fläche etwas größer als die Form ausrollen. Teig in die Form legen und an die Seiten drücken, damit ein Rand entsteht. Stachelbeeren waschen und alle harten Bestandteile entfernen. Beeren abtropfen lassen und dann in etwas Mehl schwenken. In die Form geben und dann zur Seite stellen.

3. Die verbliebenen Zutagen für den Belag in einer großen Schüssel verrühren. Über die Stachelbeeren schütten und dann für 40-45 Minuten backen, bis der Kuchen goldbraun ist.

3. Für die Dekoration die Mandeln in einer beschichteten Pfanne ohne Fett kurz rösten. Nicht zu heiss werden lassen und ständig rühren, die Mandeln verbrennen sonst schnell. Alles abkühlen lassen. Wenn der Kuchen komplett ausgekühlt ist, mit den Mandeln bestreuen und mit Puderzucker bestäuben (optional).

Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!


Mainly Baking

The gooseberry bushes haven't performed well this year - the cold Spring meant the blossom was late, and the following dry period has produced much smaller fruits than usual. However, the time for harvesting one bush arrived this weekend - the red gooseberry bush was showing signs of over-ripe dropping fruit. This bush is very small - it never really recovered from some damage when we had a tree felled a few years ago, and it is overshadowed by a huge hazelnut thicket in my neighbour's garden, so doesn't get a lot of light. However, there was 450g of small berries this year.

I decided to pair the gooseberries with almonds to make Frangipane Tarts which could be entered into this month's AlphaBakes Challenge, which uses the letter F. I made basic shortcrust pastry with 200g flour, 100g butter and a little cold water. This was more than enough to line 6 tartlet tins which were about 9cm in diameter. I made the frangipane mixture by beating together 100g of softened butter, 100g ground almonds, 100g caster sugar, 25g plain flour, 2 large eggs and a few drops of almond extract. I half filled each pastry case with this almond mixture, then scattered a handful of gooseberries on top. These tarts were baked at 180C for about 25-30 minutes, until the frangipane was golden and set. After 5 minutes cooling the tarts were removed from the tart mould, to prevent any overflow of fruit juices setting and making the tarts stick.

Making the tarts only used about 2/3 of the frangipane and I still had some pastry leftover, so I decided to make a deeper tart too. For this I lined an individual pie dish with pastry and put a deep layer of gooseberries mixed with a teaspoon of flour and two tablespoons of caster sugar into the base. I spread the remaining frangipane on top and sprinkled a few flaked almonds on top. this deeper pie was baked at 180C for 20 minutes, then the temperature was reduced to 160C and the pie was baked until the topping was golden and set - about another 25 minutes, I think.

The shallow tarts were undoubtedly prettier, but the advantage of the deeper tart was that more gooseberries could be used. I think the deep version had a much better flavour because of this - the gooseberries were the star, not the frangipane mixture. With the small tarts the gooseberries didn't seem much more than decoration.

AlphaBakes is a baking challenge hosted jointly by Caroline from Caroline Makes and Ros from The More Than Occasional Baker. Each month a letter of the alphabet is randomly chosen and participants must feature that letter as part of the name of what they make, or as one of the main ingredients. Eg, this month the letter F is for Frangipane (name) or I could have chosen an ingredient such as Figs. The full rules are here, if my explanation is a little confused. Caroline is hosting this month and will post a round up of F-baking at the end of the month!


Mainly Baking

I've been taking part in the Formula 1 Foods challenge over at Caroline Makes. The idea is to make a dish inspired by the country in which each round of the F1 Grand Prix races take place. This weekend, the race takes place here in Great Britain, so it was relatively easy to find an ingredient which, to me, seemed to represent the best of seasonal British food.

I chose to bake with gooseberries, rather than go for a typically British recipe, such as Battenburg Cake, or Maids of Honour, for two reasons. The first was that it was impossible to make a choice between all the 'British' recipes I have the second was that gooseberries seem the most British of all the summer fruits available. They don't feature much in the cookery of any other country, as far as I can find out, even though they can be grown in most of Northern Europe. At the moment they seem out of favour with even British cooks, perhaps because they are difficult to harvest, which makes them expensive to grow commercially, as well as fiddly to prepare once you've got them. I was surprised recently to hear Raymond Blanc say that he had never cooked with them before making a gooseberry cheesecake for the TV series 'Kew on a Plate'.

Having decided on gooseberries, I looked around for a new recipe to try. Because they aren't a commonly used fruit, there aren't many recipe variations around - pies, crumbles and streusel topped cakes seem the most popular use, but all the recipes are very similar. I was very pleased to find this recipe for Gooseberry and Hazelnut Slices on the BBC Good Food website, as pairing gooseberries and hazelnuts is new to me, and it got over a major problem with cake baking with fresh fruit in hot weather, namely that nothing keeps for more than a couple of days, without refrigeration, before going mouldy. This recipe cooks the gooseberries with a lot of sugar, to make a purée with an almost jam-like texture. I hoped this would hold the mould at bay for long enough for us to finish the cake, as I really dislike the texture of cakes that have been refrigerated.

There were three stages to the recipe, which made it quite a trial on one of the hottest days of the year (so far)! I decided to make my own shortcrust pastry, which increased the work load, then the fruit had to be cooked and a sponge cake topping made to go on top of the pastry and fruit.

I followed the recipe exactly, but rather than ice the cake to finish it off, I sprinkled 25g of chopped toasted hazelnuts over the cake batter before baking, then brushed the cooked cake with 3 tablespoons of elderflower syrup to glaze it, while it was still hot.

This recipe was not without it's problems. The first was that the cake batter took far longer to cook than stated. After 25 minutes it was dark brown on top but still very liquid underneath, so I covered it, reduced the temperature by 20C and cooked it for longer, testing every 7 minutes or so. It took another 20 minutes before I was satisfied that the cake was cooked through - that's a big discrepancy!

The second problem was evident when cutting the cake - the layer of gooseberry purée hadn't been thickened enough, so that it oozed out from under the cake layer, which in turn made the cake slide about on the base. This made the squares of cake difficult to serve and they had to be eaten with a fork rather than just fingers. I guess the amount of juice in gooseberries varies with factors such as variety and ripeness, so if I make this again, I will thicken the fruit by eye, rather than just using the amount of cornflour specified in the recipe.


It's certainly a recipe worth making again. The pairing of gooseberries and hazelnuts was delicious, and the gooseberries were still tangy and fresh tasting. The recipe is reminiscent of a Bakewell Tart, but using fresh fruit, rather than jam, elevates things to the next level.


So, the answer to the question you’re all asking: who am I? Well, a superhero never reveals their identity. I think it’s stated somewhere in the contract when you sign up for superhero-dom. Let’s just call me THE CAKED CRUSADER. By day (and night if I’m being honest) a mild-mannered City professional, but at weekends I become THE CAKED CRUSADER. Tirelessly fighting anti-cake propaganda and cake-related injustices – for SOMEONE, SOMEWHERE, ALWAYS NEEDS CAKE (we’ll just skip over the fact that it’s usually me).

Batman’s got the batmobile, batcave etc. Superman does just great what with being able to fly and being really strong. Spiderman’s got that web thing going on. But I have better than them. For I have a credit card and could get one of these:


The purpose of my blog is simple – to spread the word that CAKE IS GOOD.
Yes, it is calorific that is why it tastes so nice.
Yes, too much of it is bad for you that’s what ‘too much’ means.
Yes, we’re all told to eat healthily and we know that we should. But ask yourself this – and look very deeply into your soul before answering – when has a cup of tea and a carrot ever cheered you up? However, put that carrot into a cake and happiness will ensue. Quod erat demonstrandum – CAKE IS GOOD.

This site will catalogue cakes I have unleashed unto the world and my thoughts thereon.

By the way, I will never recommend how many portions you should get out of a cake because we’re all different. Plus, it will be very embarrassing when I say it serves 4 and you get 20 portions out of it.

WARNING: Too much time spent on this blog may cause hunger.


Roasted Yam (Oca) and Feta Salad

Great news, my first semester is over and I’m on holiday! I’m quite pleased I made it this far (Without having a breakdown! Or killing anyone! Or taking a long walk into a deep lake!), but truth be told right now I’m not thinking a whole lot about the six months past, I’m just euphoric deliriously excited pleased about the study-free days ahead of me. Throughout the term I kept having images of a horse being drawn forward by a carrot dangling in front of him I think I’m the horse and the two week break was the carrot.

Now that I’m in the midst of these holidays, I have to be quite conscientous not to just waste my days. It’s all too easy to sleep through the morning and lose half your day – and if you’re anything like me (90% of thoughts centered around an upcoming meal), you’ll spend half of the remaning day making an elaborate late breakfast/lunch. So, to combat this, here’s me not being a lazy lobster and doing something productive. Behold, yams!

Yams have been popping up at markets all over the city for about a month now, and I began to feel guilty for not having cooked with something that seemed to be in such seasonal bounty. Checking out potted herbs at my local market, I spotted a bag of organic, baby yams that were dirt cheap. The elderly lady manning the stall said they grew in her back yard in a space where she wanted to plant spinach, so she dug them up and was happy to get rid of them. I explained that I hadn’t cooked them before myself, and had only eaten them occasionally at my aunty’s when I was younger. Before I’d even finished telling her how we’d eaten them a grave look came across her face and she told me, in a stern but loving way that only a grandmother could, to “never, ever boil yams. I looked blank so she continued, “just promise me that you’ll roast them, boy.” Hardly being one to disagree with someone so empassioned about vegetable cooking methods, I gave her my word, handed over my small change and headed home with a bag full of produce and a head full of ideas (and warnings).

After a quick google on how other people cooked this un-boilable vegetable – I wanted a second opinion, okay – it became clear that what we call yams in this country are not called yams elsewhere. So, to clear up any confusion, I’m not talking about the large, sweet potato-looking root vegetable named yam in the U.S. What we’re dealing with here (oxalis tuberosa) go by a few names, including oca and New Zealand yam . While they’re incredibly common in New Zealand, I’ve heard they can often be found in Latin and African markets in Europe and the U.S.

ROASTED YAM (OCA) AND FETA SALAD

I encourage you to do what you can to find true Oca/New Zealand yams, but if they prove evasive, this salad is also delicious with chunks of roasted sweet potato, parsnip, beets or other earthy root vegetables – just add a splash of cider vinegar to the roasting dish to account for the yam’s natural acidity. A good cultured nut or tofu cheese (this or this) makes a great vegan alternative to the feta, too.

500g yams, larger ones cut in half
olive oil, salt + pepper

125g sheep or goat feta
a large handful of parsley, chopped
1 avocado, diced
1 cup cooked brown rice., or more as needed

extra-virgin olive oil
half a lemon, juiced

Preheat the oven to 200*C. Toss the yams with a splash of oil and a good pinch of both salt and pepper. Arrange in a single layer on a baking tray and bake for 20 minutes, turning once halfway through, until soft when pierced with a fork.

Crumble the feta into a large mixing bowl, add the parsley, avocado, roasted yams, and cooked rice. Toss with a healthy glugg (

two tablespoons) of olive oil and the lemon juice, then serve while still warm.

New zealand recipes with Yams (synonym for oca or New Zealand Yam)

Oca: The High Energy, Super Versatile
Vegetable of the Ancient Incas

Oca is an incredibly popular tuber in South America (it's second only to the potato as the favorite root vegetable in Bolivia and Peru). In the United States, however, oca is widely ignored, but growing in popularity among specialty shops and Latin markets.


Unlike potatoes, oca can be eaten raw, but they're also delicious boiled, baked, steamed, stewed, grilled, fried or candied.What exactly is oca? It's a perennial plant whose tubers are similar to potatoes, only with wrinkles and very brightly colored in red, orange, yellow, purple and pink. Depending on the variety -- there are over 50 -- they have a flavor ranging from a lemony potato to a sweet chestnut (they're also sometimes described as "potatoes that don't need sour cream").

The Lost Food of the Incas

Oca is sometimes referred to as one of the "lost crops of the Incas," because, despite its potential to become a globally cultivated crop, it's still mostly enjoyed only in a few limited areas, namely South America, Mexico and New Zealand (where it's called the "New Zealand yam").

Thought to be one of the oldest crops of the Andean region (tubers were even found in early tombs in the area), the oca suffers unfairly from the stigma of a "poverty food," yet supplies a rich source of carbohydrates, calcium and iron (some high-protein varieties even contain more than 9 percent protein), not to mention great taste and versatility.


In Mexico, oca is often served raw with salt, lemon and hot pepper addedConsider these varied samplings of how the oca is prepared:

Oca can be pickled and made into bottled preserves

In the Andes, oca is dried in the sun, which makes it very sweet

Oca is often baked and stewed

You can grow your own oca if you're up for a challenge. It's an incredibly hearty plant (with very attractive leaves and flowers) that is harvested in the winter. Alternatively, you can keep a watch out for brightly colored tubers that resemble small, wrinkled carrots at specialty markets. If you spot them, you've found oca.

If you get your hands on some oca, try it prepared simply, such as baked or boiled like a potato, or if you're in the mood for something more authentic, try out this oca recipe from Peru.

Oca con Salsa Picante

3 pounds oca tubers
1/4 cup cold dry white wine
1 pound fresh shrimp, shelled and deveined
1 tbsp flour (optional)
1 tbsp butter
1 tbsp olive oil

Coarsely puree the following adjust seasonings to taste.

1/2 tsp salt
1 tsp sugar, or more to taste
2 cups chopped cilantro, leaves only
2 tbsp minced shallot
2 tsp minced garlic
2 tbsp finely chopped jalapeño pepper, or more
heat to taste
3 tbsp lime juice
7 tbsp olive oil


So, the answer to the question you’re all asking: who am I? Well, a superhero never reveals their identity. I think it’s stated somewhere in the contract when you sign up for superhero-dom. Let’s just call me THE CAKED CRUSADER. By day (and night if I’m being honest) a mild-mannered City professional, but at weekends I become THE CAKED CRUSADER. Tirelessly fighting anti-cake propaganda and cake-related injustices – for SOMEONE, SOMEWHERE, ALWAYS NEEDS CAKE (we’ll just skip over the fact that it’s usually me).

Batman’s got the batmobile, batcave etc. Superman does just great what with being able to fly and being really strong. Spiderman’s got that web thing going on. But I have better than them. For I have a credit card and could get one of these:


The purpose of my blog is simple – to spread the word that CAKE IS GOOD.
Yes, it is calorific that is why it tastes so nice.
Yes, too much of it is bad for you that’s what ‘too much’ means.
Yes, we’re all told to eat healthily and we know that we should. But ask yourself this – and look very deeply into your soul before answering – when has a cup of tea and a carrot ever cheered you up? However, put that carrot into a cake and happiness will ensue. Quod erat demonstrandum – CAKE IS GOOD.

This site will catalogue cakes I have unleashed unto the world and my thoughts thereon.

By the way, I will never recommend how many portions you should get out of a cake because we’re all different. Plus, it will be very embarrassing when I say it serves 4 and you get 20 portions out of it.

WARNING: Too much time spent on this blog may cause hunger.


The Easiest Pie Crust, Ever

I know. I know. The hyperbole is out of control in the title of this post, but you all are going to forgive me when you give this crust a try. It is truly, truly easy, and not in a "I make my own mayonnaise and homemade pasta because it is SO easy" kind of way. It is the kind of easy that only takes three ingredients and a food processor. I might even say it's genius, better call Kristen at Food52!

Making pie crust is one of those kitchen tasks that freaks otherwise totally rational and capable people out, and I get it. It can be messy and sensitive, it can rip and tear and get stuck to your countertop - and the fact that the best fruit pies are made during the hottest part of the year is downright mean when every pie crust recipe tells you the key is keeping all of the ingredients cold.

I have evangelized for an all-butter, hand-mixed crust on this blog for many years and I won't ever stop, but it takes some time and a little skill to put together and sometimes even I want something just a little bit easier and less sensitive. Enter, the Easiest Pie Crust, Ever!

This crust is made from flour, butter, and cream cheese. That's it! AND it is mixed in a food processor. There is no guessing how much water you need, no worries about warming the butter by touching it with your hands. I have made this crust in many kitchens this summer, and I've used it for everything from galettes to hand pies. I even made it GLUTEN-FREE and it was crisp and tasty, and delicious. Sounds like a miracle, right?

I wish I could take credit for it's genius simplicity, but the truth is it comes from the October 1988 issue of Gourmet, RIP. I was chatting with a friend over 4th of July weekend about how cream cheese is an ingredient that has fallen out of fashion a bit, but friends, let's bring it back. We are going to start with this perfect, 3-ingredient pie crust.

THE EASIEST PIE CRUST, EVER

Makes 1 crust for a single crust pie, galette, or about 6 small handpies

This dough is super forgiving, sturdy, crisp and flaky. The cream cheese gives it a bit of tangy flavor that is PERFECT with summer fruit. I have made this dough gluten-free with both Cup4Cup and King Arthur's Measure for Measure flour (that they sent me) too and they both work fabulously. My guests couldn't tell the difference between the traditional crust and gluten-free crust! I have a 12-cup food processor and have squeezed in a 4x recipe, but a 3x would have been a bit more reasonable.

1 cup (125g) all purpose flour or gluten-free flour blend

4 ounces (115g) cream cheese, cold and cut into bits

3 ounces (86g) unsalted butter, cold and cut into cubes

Add the flour, salt and sugar if using to a food processor fitted with the steel blade. Scatter the butter and cream cheese over the top. Pulse the mixture until is starts to hold together, then dump the contents of the food processor onto a clean work surface and gather it into a ball. Wrap the ball in plastic, press it into a disc, and refrigerate at least 2 hours before using.

All Butter Pie Crust

All pie crust is made from the same basic ingredients: flour, fat, water, and salt. I am partial to an all-butter crust because I think it tastes the best. The key to flaky pie crust is to keep the ingredients nice and cold— especially the butter and water—and to work quickly and intentionally. I like to mix pie crust with my hands rather than a food processor or pastry blender because I can control the exact size and shape of the butter pieces for the flakiest results. Add a few teaspoons of sugar if you prefer a sweetened crust.

Ingredients

2 2⁄3 cups (340g) all purpose flour

1 cup plus 2 tablespoons (255g) very cold unsalted butter

1 tablespoon apple cider vinegar

8-10 tablespoons (120ml) ice water

Whisk the flour and salt together in a large bowl, cut the butter into 1⁄2-inch cubes, and add the apple cider vinegar to the ice water.

Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. The idea is to create flat, thin shards of butter that range from about the size of a dime to about the size of a quarter. If at any time the butter seems warm or soft, briefly refrigerate the bowl.

Sprinkle about 6 tablespoons of the icy cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If the dough seems dry, add more cold water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.

Press the dough together, then split it in half. Form each half into a disk, and wrap each disk in plastic wrap. Chill the dough for at least 2 hours before using, but preferably overnight. Keeps for up to three months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in the refrigerator before using.

VARIATIONS: For a rye variation, substitute 11⁄3 cups (175g) rye flour for an equal amount of the all purpose flour. For a spelt variation, substitute 11⁄3 cups (175g) spelt flour for an equal amount of the all purpose flour. You also may need a bit more water to bind the dough for these variations.

SOUR CHERRY, CURRANT AND GOOSEBERRY, OR ANY FRUIT! GALETTE

I have been making easy, breezy galettes a lot this summer. I haven't really been measuring, but more using this general recipe, adjusting a bit based on the sweetness of the fruit. I always err on the light side with sugar, you can always add a bit of vanilla ice cream or sweetened whipped cream if your tarts are too tart :) Check the hashtag #summerofgalettes for more! And please tag your galettes on Instagram, I'd love to see them!

4-6T sugar or less, to taste!

seeds of one vanilla bean

Arrange a rack in the oven in the lower third and preheat oven to 425ºF. Line a baking sheet with parchment paper.

Combine the sugar vanilla bean seeds, lemon zest, flour and salt in a bowl. Add the fruit to a large bowl and sprinkle the sugar mixture over the top, but don’t stir quite yet.

On a lightly floured surface roll the dough into a rough circle between 1/8-1/4-inch thick and transfer it to the parchment lined baking sheet. Gently stir the fruit mixture until well combined.

Spread the jam onto the center of the dough, then pour the fruit into the center of the galette. Fold the edges of the dough up and over the fruit and press the folds gently to seal. Refrigerate the formed galettes until the dough is very firm.

Brush the galette with egg wash, sprinkle with turbinado sugar and flaky salt if desired and bake until deep golden brown and bubbling, 45-55 minutes. Serve warm with vanilla ice cream.

PEACH HANDPIES

I used Smitten Kitchen's recipe for the hand pies, using the Easiest Pie Crust Ever - minus the bourbon, plus a little flaky salt sprinkled on top.


Watch the video: Μαθαίνουμε να φτιάχνουμε βελούδινη κρέμα ζαχαροπλαστικής-Creme Patissiere (November 2022).