pies, tarts & crumbles

apple blackberry crumble tart (vegan & gluten-free)

22nd March 2020

The is a simple and foolproof tart. The dough is mixed in one bowl and pressed into a tart pan, so there is no kneading or rolling. The fruit can be changed to what you have on hand. Peaches, plums, pears or frozen berries are great, and the spices can be changed to suit the fruit. Delicious served warm with vanilla ice-cream!

~ first day of spring ~

apple blackberry crumble tart

recipe by Aran Goyoaga.

preparation – 20 mins

baking – 50 mins

serves – 10

base ingredients

1 cup/140g superfine brown rice flour

1 cup/100g almond flour

½ cup/100g light brown sugar

1 tsp fine rock salt

10 Tbsp/140g virgin coconut oil, not melted

2 Tbsp ice water

⅓ cup/25g pine nuts

filling ingredients

1½ cups/180g blackberries, fresh or frozen

3 small or 2 large apples/300g – halved, cored and thinly sliced (2-mm)

1 small lemon, juiced and zested

2 Tbsp light brown sugar

1 – 2 Tbsp tapioca or corn starch

1 tsp pure vanilla extract

½ tsp ground cinnamon

preparation

1.  Preheat the oven to 180C/375F. Grease a 9-inch tart mold.

prepare the base

2.  In a bowl, toss together the rice flour, almond flour, sugar and salt. Add the coconut oil and work it into the flour using your fingertips until you have a dough that resembles coarse sand. The dough should clump up but feel slightly dry. Add 2 Tbsp ice water and mix it with your hands until it comes together into a loose dough.

3.  Take approximately two-thirds of the dough and press into a 9-inch tart mold, bring it up around the edge.

4.  Mix the pine nuts into the remaining dough to make the crumble topping. Refrigerate both the tart crust and the crumble topping while preparing the filling.

prepare the filling

5.  In a large bowl, toss together the blackberries, sliced apples, lemon juice and zest, sugar, tapioca starch, vanilla and cinnamon. If the filling is very wet, add 1 more tablespoon of tapioca starch.

6.  Add the fruit filling to the tart mold and sprinkle with the crumble topping.

7.  Bake until the crust is golden and filling is bubbly, 45 – 50 minutes. Allow the tart to cool slightly before slicing.

variation

  • replace apples and berries with seasonal fruits.
  • Replace the rice flour with all-purpose flour.

rhubarb raspberry rye crumble

28th April 2016

rhubarb raspberry rye crumble

I love how the rhubarb plant emerges out of nowhere, uncurling from the ground into huge umbrella-like leaves and vibrant stalks that are a welcome sight in a garden when it is in the in-between season stage.

A few tips when harvesting rhubarb :

Rhubarb is mostly harvested in spring and early summer.  The stalks are crisp and tastier earlier on; as the season progresses stalks become woody and tough.

I recommend not to harvest any stalks during the first years growing season, to allow your plants to become established.  By the second year harvest for a week or two, and by the third year you can harvest for an 8 – 10 week season.  To keep the plant strong, pick a few stalks at a time, as you need them, and pick when they are 12 to 18 inches long, always leaving at least 2 stalks per plant to ensure continued production.

To harvest, tug each stalk downwards with a gentle twist at the base of the stalk rather than cutting it.  Be sure to compost or discard the leaves as they are poisonous and should never be eaten.

rhubarb leafrhubarbrhubarb stems

In Ayurvedic Medicine, rhubarb is often given to children and the elderly in combination with ginger root for stomach troubles of all kinds. It has astringent properties which tone the gut and helps remove waste while the anti-inflammatory and anti-bacterial qualities help in healing an inflamed intestine.

close up

rhubarb raspberry rye crumble

Recipe from Tara O´brady – Seven Spoons.

Serves 8 – 10

`There does appear to be a lot of sugar; both raspberry and rhubarb are sour, and the amount of sugar keeps it all in balance´.  

The original recipe uses tapioca flour; I found better results with cornflour.  I have also made this using half the rhubarb and replacing with apple, the results were also delicious.  By far the best fruit crumble I have made to date and has become a favourite.  As requested by certain family members I increased the streusel topping.  Nothing beats the rich, heady scent of baking raspberries that will fill your kitchen.

streusel topping 

¾ cup/170g unsalted butter, softened

¾ cup/150g light brown sugar

¾ tsp fine-grain rock salt

1 ½ cup/165g old-fashioned rolled oats

¾ cup/100g all-purpose flour

½ cup/75g rye flour

¼ cup plus 2 Tbsp flaked almonds (45g)

¾ tsp cardamom powder

filling 

900g rhubarb, trimmed and cut into 1 cm pieces

565g raspberries, fresh or frozen

juice from ½ lemon

¾ cup/150g light brown sugar

¼ cup/25g corn flour/tapioca flour

¼ tsp fine-grain rock salt

1 vanilla bean

preparation

1.  Preheat oven to 190C/375 F.  Grease a  13 x 6 – inch baking dish with butter.

to make the topping 

2.  In a bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and salt on medium-high speed until fluffy, about 3 minutes.

3.  Scrape down the sides of the bowl and turn the speed to low.  Sprinkle in the oats, flours, almonds, and cardamom; let the machine run until the ingredients are incorporated and the mixture starts to gather into a rough streusel, 3 to 5 minutes, scraping down the bowl as needed.  Keep in a cool spot or covered in the fridge while you organise the filling.

A few times I made this the streusel topping became quite doughy rather than flakey when mixing; it wasn´t a problem as once it sits in the fridge for a bit it is easy to break up with the fingers and crumble over the top.

to make the filling 

4.  In a large bowl, combine the rhubarb, raspberries, lemon juice, sugar, cornflour, and salt. Split the vanilla bean down its length, scrape the seeds into the bowl, and add the pod as well – fold everything until the cornflour disappears.

rhubarb filling

5.  Tip the fruit into the prepared baking dish, including any collected juices.

6.  With clean hands, crumble the streusel over the filling, in haphazard and uneven heaps.

7.  Place the dish on the prepared baking sheet and bake until the juices are gurgling with large bubbles and the topping is golden brown, 50 minutes or thereabouts.

8.  Cool on a rack for 30 minutes before considering eating.  Serve warm or cold, with vanilla ice cream or thick yoghurt.

rhubarb

Goodness shared from Stacey

peach pie

20th August 2015

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This was another post sitting in my drafts just before I left for our Summer holiday, using those luxuriously delicious, rose-scented peaches from this tree.

Perfectly ripe, with a few organic, nature-loved and blessed blemishes.  I was reluctant to make this, as it seemed a shame to cook them, but there were so many of them.  And of course, all at once, and they needed to be used.  It was delicious.  And for me, pie is such a luxurious comfort food and all the more made better, with home-grown produce.

It has been a good year in our small orchard, with more still to come.

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a summer peach lattice-top pie

for the dough

350 grams flour (I used 250g white & 100g whole-wheat)

1 tsp salt

½ cup sugar

200g unsalted pure butter

100mL very cold water

1 tsp apple cider vinegar

for the filling

5 medium/770g peaches (use peaches that are not too ripe)

1 Tbsp fresh lemon juice

 cup light brown sugar

4 Tbsp cornstarch

to make the dough 

1.  Place the flour, sugar and salt into a bowl and mix. Cut the butter into hazel-nut size pieces and add to the flour, making sure all the butter pieces are well coated with the flour, cover and place in the freezer for 1 hour or overnight.

2.  In a food processor with an S-blade attached, add the very cold flour and butter, and process for 20 seconds (the mixture should resemble fine meal), then stir the vinegar with the very cold water and pulse in short bursts.  The dough will still look crumbly, but if you press it between your fingers, it should become smooth.  If the dough is too dry and is not coming together, add iced water, a tablespoon at a time.

3.  Turn the dough out onto a clean work surface.  Gather and press the dough together to form a unified mass. Cut the dough in half and put each half on a large piece of plastic wrap.  Loosely cover the dough with plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape the dough into a disc.  Wrap each piece tightly in the plastic and refrigerate for at least 2 hours, and up to 24 hours (ideal).

to make the filling 

4.  Halve each peach, remove the pit, and slice each half into roughly 2 cm chunks, then place into a large bowl and add lemon juice.  Sprinkle sugar over the peaches and toss gently to mix.  Let sit at room temperature for at least 1 hour or overnight.

5.  Transfer to a colander, suspended over a bowl to collect the juices; you should have almost 1 cup of liquid (if the peaches sit for several hours, you’ll have 1½ cups liquid).  Mine sat overnight, so I was left with a lot of juice.

6.  Pour the juices into a small saucepan set over medium heat.  Boil the liquid to reduce it, swirling until it’s syrupy, about 10 minutes; it should reduce to to ½ cup, depending on how much liquid you started with – set aside to cool for 1 – 2 minutes.

7.  Meanwhile, transfer the peaches to a bowl and toss them with the cornstarch until all traces of cornstarch have disappeared.  Pour the reduced peach juice over the peaches, tossing gently.  Place in the fridge to cool.

prepare the pie

8.  Roll out the bottom crust, remove one of the disc of dough from the fridge.  If it is very firm, let it sit at room temperature until it’s pliable enough to roll, about 10 to 15 minutes.  Using a rolling pin, roll the dough between two pieces of lightly-floured cling film, and roll out into a circle, an inch bigger than the pie dish.   

9.  Butter a pie dish (mine was 26cm diameter) and line with the pastry, and leave an even overhang around the edge – cover with plastic and refrigerate for 30 minutes.

10.  Roll out the top crust, remove the other disc of dough from the refrigerator and let it sit until pliable enough to roll. Roll the dough between two pieces of lightly floured cling film, into another circle. Leave whole, or cut into strips, no more than a inch thick.  Use a ruler to cut about ten x ¾ inch wide strips lengthwise.  You may have to join the shorter ones together.  The ruler helps to measure and cut a straight edge.  I used a fluted pastry wheel to get a crimped edge. You may need to place in the freezer for 5 minutes if the dough is too warm.

11.  Take the pie shell from the fridge and stir the peach filling a few times, then scrape it into the pie shell.

12.  Arrange five strips of dough evenly over the filling, starting with a long strip for the centre. Gently fold back every other strip (the second and the fourth) to a little past the centre. Choose another long strip of dough, hold it perpendicular to the other strips, and set it across the centre of the pie. Unfold the two folded strips so they lie flat on top of the perpendicular strip.  Now fold back the strips that weren’t folded back last time (the first, third, and fifth ones). Lay a second perpendicular strip of dough about a ¾ inch away from the last one.  Unfold the three folded strips.  Fold back the original two strips, set a third perpendicular strip of dough ¾ inch from the last one, and unfold the two strips. Repeat on the other side with the two remaining strips: fold back alternating strips, lay a strip of dough on top, and unfold. Remember to alternate the strips that are folded back to create a woven effect.

13.  Trim the strips to a ½-inch overhang.  Lift the edge of the bottom crust over to enclose the top, rolling inwards and pressing to make it adhere.  Crimp or flute the edges if you like.

14.  Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. After 30 minutes of chilling, set an oven rack on the lowest rung and put a foil-lined baking stone or baking sheet on it. Heat the oven to 215C/425°F.

15.  Brush the lattice with the milk and sprinkle with the sugar and set the pie directly on the baking stone or sheet. Bake until the juices are bubbling over (the bubbles should be thick and slow near the pan edges), approximately 35 to 40 minutes.

Let the pie cool on a rack until the juices have thickened, approximately 2 hours.  Enjoy with homemade vanilla ice-cream or thick Greek yoghurt.

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Goodness shared by Stacey

apple raspberry pie

6th October 2009

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There is something very satisfying about making a pie.  As soon as I had taken it out of the oven, I felt heady with a deep satisfaction of culinary achievement.  My daughter, who is very particular about almost everything gave it 9 out of 10, which is a real compliment!  What inspired me to make this was the basket of freshly picked apples I picked from our tree the other day.

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apple raspberry pie

makes 1 double-crust 9-inch (23 cm) pie 

for the dough

350g flour (I use 250g white & 100g whole wheat)

90g/½ cup sugar

1 tsp fine rock salt

200g unsalted pure butter

100mL very cold water

1 tsp apple cider vinegar

for the filling

1kg apples, peeled, cored and cut ¼-inch pieces

50g butter, plus extra for greasing

100g fine brown sugar

1 heaped tsp ground cinnamon

¼ tsp ground nutmeg

125g raspberries – fresh or frozen

1 heaped Tbsp cornflour

for the glaze

2 Tbsp milk

2 Tbsp granulated sugar

to make the dough 

1.  Place the flour, sugar and salt into a bowl and mix, then cut the butter into hazel-nut size pieces and add to the flour, making sure all the pieces of butter are well coated, cover and place in the freezer for a minimum of 1 hour or overnight.

2.  In a food processor with an S-blade attached, add the very cold flour and butter, process for 20 seconds (the mixture should resemble fine meal), then pour in the very cold water and pulse in short bursts.  The dough will still look crumbly, but if you press it between your fingers, it should become smooth.  If the dough is too dry and is not coming together, add ice water a tablespoon at a time.

3.  Turn dough out onto a clean work surface.  Gather and press the dough together to form a unified mass, then cut the dough in half and put each half on a large piece of plastic wrap.  Loosely cover the dough with plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape the dough into a round.  Wrap each piece tightly in the plastic and refrigerate for at least 2 hour and up to 24 hours.

for the filling

4.  Put the sugar and butter into a saucepan and when the butter has melted, add the apples, cinnamon and ground cloves – slowly cook for 15 minutes with the lid on, turn off the heat and allow to cool.

5.  Tip the apple mixture into a sieve for 15 minutes, allowing the juices to collect in a bowl at the bottom.

6.  Add the cornflour to the reserved juice and whisk together.  Set aside to roll out the pastry.

7.  Rolling out the bottom crust, remove the disc of dough from the fridge, but keep the other round refrigerated. Dust your work surface with flour and using a floured rolling pin, roll out to a 13-inch circle (Rolling the dough between two layers of grease-proof paper /cling film will also stop it sticking).

8.  Butter a 26cm pie dish and line with the pastry, trimming off any excess with a sharp knife. Cover with plastic and place in the freezer for at least 30 minutes.

9.  When ready to assemble the pie, preheat the oven to 215C/425F.

10. Rolling out the top crust, remove the remaining round disc of dough from the refrigerator and let it sit until pliable enough to roll, then using a floured rolling pin, roll out to a 13-inch circle.

11.  Retrieve the pastry pie from the fridge and stir the cooled filling a few times, then scrape it into the pie shell, place the raspberries on top and spoon over the reserved juices.

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12.  Place the dough over the filling, pressing the bottom and top crusts together to seal.  Pop the pie in the freezer for 20 minutes.

13.  Cut steam vents into the top of the pie and brush the pie with milk and sprinkle with the sugar, then place it in a pre-heated oven for 35 – 40 minutes, until golden brown or crisp. Allow to cool completely for the filling to set.

To serve, slice the pie in portion sizes and serve with a generous helping of vanilla ice-cream or custard.

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Apple Pie made by Noa.

Shared goodness by Stacey

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