16 January 2018

Sweet Cherry Pie (Pastel de cerezas)

This year we have seen and eaten cherries more than ever, almost more than other fruits, I do not know why, surely they have exported less to other countries.
                                     Chile is one of the largest fruit exporters in the world, cherries, peaches, blueberries,  raspberries,apples, pears, grapes, everything you want.                                                                             
So I've spent watching recipes of cherries, but yes, I see that they can be made with frozen cherries or in jars or natural.

I have always thought that the grace of publishing recipes for everyone is that it is one that you say: I can make it with frozen cherries or in jars, because sometimes you want to try now the recipe .
I try to make my recipes work for all seasons or fruit that can be found in some way.

Hope all of you enjoy this Sweet cherry Pie !

Source : Taste.com.Au


500 grams frozen pitted cherries or  2 cans pitted tart cherries
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/2 cup sugar
2 tablespoons cornflour
1 egg white lightly beaten


1 1/2 cups plain flour
1/2 cup self raising flour
130 grams butter chilled chopped
1/2 cup caster sugar
1 egg
2 tablespoons iced water


Make pastry

Place flours, sugar and butter in a food procesor or make by hand. Process until mixture resembles fne breadcrumbs. Add egg and iced water.
Process until dough just come together.
Turn pastry out onto a lightly floured surface. Knead until just smooth. Shape into a disc.
Cover in plastic wrap. Refrigerate for 30 minutes.

Meanwhile combine cherries, lemon juice, cinnamon and 1/4 cup sugar in a medium saucepan over medium heat.
Cook stirring for 5 minutes or until cherries have thawed 
and sugar is dissolved. Blend cornflour with 1 tablespoon cold water in a small bowl. Stir into cherry mixture. Cook, stirring for 2 to 3 minutes or until mixture boils and thickens. Cool completely.

Preheat oven to 180°c. Place an oven tray in oven. Grease a4cm deep 20 cm base round pie dish. Roll out two thirds of the pastry between two sheets of baking paper until large enough to line base and side of pie dish.
Refrigerate 15 minutes.

Spoon cooled cherry mixture into pastry.You can make a pastry round into 2 cm wide strips.

Or you can use a cookie cutter or biscuit cutter (I used a cherry cutter) to cut out shapes measuring about 2 inches in diameter.
Place the dough shapes on a small baking sheet lined with parchment paper and chill until firm.
And then arrange over the cherry filling .
 Brush pastry with a little egg wghite. Sprinkle with remaining sugar. Bake for 40 to 45 minutes or until pastry is golden and crisp.

Let the pie cool completely to set the fruit, at least 1 hour or more, then cut into wedges and serve at room temperature with ice cream.

en español

tarta de cerezas

9 January 2018

Bakewell Tartt aux abricots Bakewell Tart with apricots ( Tarta de damascos o albaricoques)

One of my favorites fruits in summer are apricots.
These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and  only made apricot jam  for the winter.

And  this is  the first and only apricot's tart I made this season.
This tart  can be done with natural or canned apricots.

Source : 750 grammes (le magazine)


10 to 12 apricots (fresh, or one tin of apricots halves in juice drained) 
1 pate sablee (recipe below)
150 grams icing sugar
150 grams butter room temperature
2 eggs 
100 grams almonds powder or ground almonds
60 grams all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon almonds extract
20 grams slice slmonds 

Pate sablee recipe  (from Michel Roux Book)

250 grams plain flour
200 grams butter cut in small pieces and  slightly softened
100 grams icing sugar
pinch of salt
2 egg yolks

Heap the flour on the work surface and make a well. Put in the butter, icing sugar and salt. With your fingertips, mix and cream the butter with thye sugar and salt, then add the egg yolks and work them in delicately with yours fingertips.

Little by little, draw the flour into the centre and work the mixture delicately with yours fingers until you hava a homogeneous dough.
Using the palm of your hand, push the dough away from you 3 or 4 times until is completely smooth. Roll it into a ball,wrap in cling film and refrigerate until ready to use.


Make the pate sablee and refrigerate until you will use.
Preheat the oven to 180°c  (375°F)
Once rested prick all over the base with a fork then line with parchment paper and follow with baking beans.. Bake about 15 minutes until the base is just begining to crisp but has not browned.
Remove the beans and allow to cool.

In a bowl add sugar, soft butter, almond powder, or ground almonds, eggs, baking powder, flour and almond extract.
Mix to obtain a homogeneus preparation . Spread this on the tart. Arrangue the apricots on the pie with the inner side up pushing well into the filling. Sprinkle tart with flaked almonds.
Bake about 30 minutes (180°c) until the tart is golden brown.
Let cool completely according to your taste.
Serve with ice cream if you like.

en español

tarta de damascos