Simple and delicious Cherry Pie (Tarta deliciosa de cerezas)

 

Last year was a crazy year really was.

I find this cherry tart that never post and yes was amazing , You can make with cherry filling or fresh cherries.

This year we have had a lot of cherries.

I hope to make  and other post  abouy cherries. 

Hugs to all!!

How have you been in this year that has just begun? January has gone by so fast I don't know why.

Me waiting for my Autumn, which is my favorite season of the year. I bring another cherry recipes. I couldn't help it, what's more delicious than a Cherry Pie? I must say that it didn't last at all but it was exquisite.

It can be made with canned cherries or frozen cherries in any case in the northern hemisphere then it will be cherry season. Time flies.

I send a lot of love  to all!

Source : Olive magazine

Cherry Pie

Ingredients

Shortcrust pastry (recipe below)

Plain flour for dusting

400 grams black cherries  pitted (frozen or from jars)

1 tsp of extract vanilla

3 tablespoon cornflour

4 tablespoon sugar

1/2 lemon juiced 

1 egg beaten

Butter pie crust recipe

For 2 nine inch deep dish crust

2 1/2 cups all purpose flour

1 tablespoon sugar

3/4 teaspoon salt

1 cup chilled unsalted butter cut in cubes

6 tablespoons ice water (abou)

Method

Mix flour, sugar and salt in processor. Add butter, pulse until coarse  mean forms. Gradually blend in enough ice water to form moist clumps.

Tarta deliciosa de cerezas

Berry fig Tart (Tarta de higos y frambuesas)

 

So long time.

 I'm really sorry when I can't post.

At this time it has been complicated. Esperanza returned to classes at the University and my son continues to work at home, but that makes me have a schedule for meals and everything else.

But here I am.

I have about three recipes ready, I'll try to post them little by little.

Today's is a cake with figs and raspberries, as we are already at the end of summer we already found figs..

But you could make them with the first fruits of summer, blueberries, raspberries or strawberries whatever you want.

The dough is very good.

I hope you like it I send you lots of love and affection and enjoy your spring

Autumn is starting here!

Gloria

Adapted from :     Delscooking twist.com

www.between2kitchens.com

Recipe

Ingredients

Crust

3/4 cup unsalted butter room temperature

2 1/2 cups all purposes flour

a pinch of salt

1 egg

2 to 3 tablespoon of water

For the filling

300 gramos cream cheese

200 grams  greek yogurt

150 grams white sugar

3 tablespoon lemon juice

1 grated lemon rind from a small lemon

3 medium eggs

 8 fresh figs (or dry figs)

1 cup of raspberries

Method

Crust

Preheat oven at 180° c (350°F)

In a large mix bowl mix thye dry ingredients with the butter and the egg until roughly crumbled. Add the water, little at a time, until the ingredients stick together and form a thick dough.

Roll a large disk about 30 cm (12 inches) in diameter. Line apie dish with the crust and bake for 10 minutes.

Set aside.

Cream cheese

Mix the cream cheese , yogurt, sugar, lemon rind, lemon juice and eggs with a hand blender  to combine.

Pour the mixture  into prepared pan and spread  evenly with a spatula. Bake  the cheescake for 20 minutes at 180° for a golden  brown colour .

Topped with fig slices and raspberries.  and bake about 10 minutes until set with a slight wobble in the center.

Cool to room temperature about 1 hour and refrigerate to chill.

Add some raspberries on the center.

print recipe

Tarta de higos y frambuesas

Blackberry and lemonade Cheescake (Cheesecake de limon y moras o berries)

 

Hi to all,  First to all I want to say I'm so sorry about  all this time   took me to make a new post. 

It has simply been impossible for me, many things here.

And is absolutely true! .

In any case I'm already here with much love I dedicate this post to those who love me and come here, I missed you

 A hug to everyone and thank you !!

This Blackberry and lemonade Cheescake is delicious and not complicate (I used frozen blackberries and blackberry jam)

Source: Letdishrecipes.com

Blackberry and lemonade Cheescake

 Ingredients

1 1/2 cups cookie crumbs (graham cracker crumbs or digestive cookies or lady finger crumbs)

1/4 cup butter melted 

2 (8 oz) packages cream cheese softened

1 can sweetened condensed milk

1 teaspoon lemon zest

3/4 cup lemon juice 

1 cup whipping cream 

2 tablespoon sugar 

1/2 cup seedless blackberry jam

1/2 tablespoon cornstarch

1 tablespoon water

1 tablespoon of sugar

(for garnish some frozen blackberries)

Method

In a food processor, pulse cookies to form crumbs.

Add melted butter and pulse to combine.

Press this into the bottom and up the sides of a 7- 8 inch pie pan ( about 18 to 20 cm) Place in refrigerator while making the filling.

In a large bowl beat the cream cheese with an electric mixer until smooth, 

Add the sweetened condensed milk and beat for 1 minute, mix in the lemon juice and zest and beat until smooth.

In a separate bowl beat the cream and sugar with an electric mixer until stiff peaks form.

 Fold whipped cream  into cream cheese mixture. Spread into  the prepared crust.

Spoon the blackberry  mix over the lemon filling. Swirl gently with a sharp knife.

Cover and frozen  or refrigerate  until firm. (about 2 hours)

Blackberry sauce

In a medium pot mix togethers the blackberry jam, sugar cornstarch and water, bring to a boil heat and simmer until desired thickness.

 Pour into a bowl and let cool for about 1 hour.

Garnish with some blackberries and mint leaves-

• 
  

Cheescake de limon y mermelada de moras

A really delicious recipe allways!

Apple and almonds galette (Galette de manzanas y almendras laminadas)

Hi to all , I m here  with a new recipe .

 How are you doing  last time?, here a little better although I go out only some times and I do not care, and waiting for spring, Next time I will take some photos, today the light went out  fast  still we are between winter and spring but there are already trees that are blooming.

Needless to say, I loved this Galette of apples and almonds, in general I love all the recipes with apples, it is very fast and the dough is not difficult, I added the rolled almonds because I like it.

Thank you for being, for coming and for being my friends, I love you very much

hugs

Source : Lemons + Anchovies

Recipe Apple and almonds Galette

Ingredients

For dough

1 1/2 cups all purpose flour 

1 tablespoon granulated sugar

130 grams butter salted or unsalted 

1 teaspoon almond extract

pinch of salt

5 to 8 tablespoons ice water

For the filling

4 medium apples (granny smith or fuji) peleed,cored  and sliced

1/4 cup granulated sugar

2 tablespoon al purpose flour

1 dash or two ground cinnamon

1 egg beaten for brushing dough

Sliced almonds (about 20 grams)

Method

In a medium bowl, combine the flour, sugar salt and cubed butter and toss lightly with yours fingers until the butter  cubes have been coated in flour.  Using both hands pinch the butter with your thumb until you have crumbs.

Some of the butter pieces will be smaller and is okay.

Add three to four tablespoons of Ice water to the butter/flour mixture  and incrporate the water into the flour. You want to add enough ice water to bind the dough  but not too much. Add more water one tablespoon at a time, incorporating the water and pressing the douh into a ball  to see how well it binds.

The important is to incorporate enough water to eliminate most

of the dry spots into dough, be careful not add too much so the dough becomes too wet and sticky.

Press the dough into a ball while  it's in the bowl and as soon as itcomes together without crumbling  it's done.

Take a piece of  plastic wrap and press it into nthe bowl  and lift it. Wrap the dough completely in the plastic and refrigerate for at least two hours or overnight.

Prepare the  filling

When you are ready to bake , preheat the oven to 180°c (375°F) .

Toss the apples slices in a large bowl with the sugar, flour and cinnamon. Let by 15 minutes.

Assemble the galette

 Take the chilled dough from the refrigerator and roll out on a floured surface to roughly  a 13  inch round ( about 30 cm)

Transfer to a baking sheet lined  with parchment paper. Leave a border since you'll be foldingthis over the apples. Arrange the apples slices over the dough and fold  the outer edge of the dough onto the apples. Brush the dough  with the  egg wash  and sprinkle with sliced almonds over the galette.

Baker for 30 to 35  minutes or until the  the crust is golden and flaky.

Serve alone or with whipped cream or vanilla Ice cream

Print recipe here

Galette de manzanas y almendras laminadas

Ingredientes

masa

1 y 1/2 taza de harina sin polvos de hornear

1 cucharada de azucar granulada

130 gramos de mantequilla

1 cucharadita extracto de almendras

pizca de sal 

5 a 8 cucharadas de agua helada 

Relleno de manzanas

4 manzanas medianas verdes o fuji

(peladas, y cortadas en trozos)

1/4 taza de azucar granulada

2 cucharadas de harina sin polvos de hornear

1 cucharadita de canela molida

20 gramos almendras en laminas

1 huevo batido para dorar la masa

Mixed Berry Muffins (muffins de berries )

 

 

All this time I was thinking to make a recipe for my blog, but  you know when you want to do it, something   happens like maybe the dogs escape from home around here , or someone is a little sick, there is  a lot  of things from the daily living.

(There are a bunny living inside the house)

all these ....

And because the recipe is more than the food,  is the photos, the necessary light, the china you think to use and others  things. ..you know..

So yesterday whatever happened, I started to prepare everything.

It is just me or you also feel that this year has been so crazy with everything that happens even in the world.

The pandemic, wars, diseases has been a tremendous year.

 Anyway  really hope you like these berry muffins are delicious and so quick and everyone loves them.

For the recipe you can use fresh or frozen berries.

In my recipe I had a mixture of raspberries, blueberries and blackberries but it would go well with any berry.

Here spring is approaching but it is still very cold, and even snowed in the mountains although it has rained little.

And many of you are looking forward to the Fall that I love.

I want to tell you that especially in this time when I have hardly gone out except to buy some things I really like when come here  and see the recipes.

    And...    I want to  thank you for all yours visits and friendship by this time,

Hugs to all  ❤❤❤

Adapted from ::Women weekly food

Mixed berry Muffins

Ingredients

2 1/4 cup self raising flour  (335 grams)

1 cup sugar

1 teaspoon vanilla extract

2 eggs lightly beaten

100 grams butter melted

1 cup greek yogurt or milk

1 teaspon grated lemon rind

250 grams fresh or frozen  mixed berries 

(or only raspberries or blueberries)

Method

Preheat oven to 180°c (350° F)

Line a 12 count muffin tin with cupcake liners  or spray some disposable muffin cases and place  on an oven tray.

Sift flour into a large bowl add sugar and vanilla extract, eggs, butter, greek yogurt and lemon rind.

Add berries stir through gently.

(Reserve someones for muffins top)

Divide muffins mixture among holes of prepared pans.

Bake in the center of the oven for 20 to 25 minutes or until tops are golden and a toothpick inserted into the center come out clean.

Transfer muffins to a wire rack to cool. Serve warm or at room temperature.

Note:

Roll frozen berries lightly in a small bowl of flour before and add them to the batter.

Fold frozen berries into the batter just enough to incorporate and stop mixing when you start seeing streaks of color

 

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Muffins de berries 

Ingredientes

2 1/4 tazas de harina con polvos de hornear

1 taza de azucar granulada

1 cucharadita extracto de vainilla

2 huevos ligeramente batidos

100 gramos de mantequilla un poco derretida

1 taza de yogurt natural o griego sin sabor

o 1 taza de leche

1 cucharadita de cascara de limon rallada

250 gramos de berries surtidos o de un  solo tipo (frambuesas o moras o arandanos)

frescas o congeladas

Preparacion

Tomato, basil and ricotta tart (Tarta de tomates, albahaca y ricotta)

 

The force of life keeps everything going despite pandemics, sorrows and pain.

In between moments of small happiness  (that's what I call it) moments when everything seems fine. They are fleeting but I guess that's life.

I hope all of you are well in the northern hemisphere in summer and here in winter. It has rained very little this year and this really worry me.

We need it to rain. Hopefully August would be more benign in rains.

At least the mountains are snowy and it's been very cold.

Regarding how much I wanted to make this tomato, ricotta and basil tart recipe, it is delicious.

I love this tart recipe, especially the crust.

You can use little tomatos or tomatos slices.

Source : Food to love

 Recipe

Ingredients

130 grams cherry tomatoes halved

1 1/2 shortcrust pastry ( recipe below  )

80 grams basil leaves

200 grams ricotta cheese

2 eggs lightly beaten

1/3 cup grated cheese

salt and a pinch of black pepper

Shortcrust pastry for tarts

(love this pastry)

Ingredients

300 grams plain flour

100 grams butter diced 

1/2 teaspoon of salt

some cold water (abut 3 tablespoons)

Method

Sift plain flour in a large bowl, add 100 grams diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Stir 1/2 teaspoon of salt then add 3  tablespoon water and mix to a firm dough. 

Knead the dough briefly and gently on a floured  surface.

Wrap in cling film and chill while preparing the filling.

Note : Dont add too much water or the pastry wil be hard.

Making the tart

Preheat oven to 180° c 

Roll and cut pastry to fit 11 cm  x 35 cm rectangular tin(or other tin)   ease it into the tin overlapping any pastry joins. Trim edges and place tin on an oven tray.

Because the filling is wet, the pastry need to be blind baked before adding the mixture.

Trim the bottom all over with a fork and bake about 20 minutes.

Remove from oven and allow pastry case to cool.

In a medium bowl mix the ricota cheese, parmesan cheese , salt, black pepper, and eggs until well incorporated.

Spoon the ricotta mixture evenly over the crust .

Top with tomatoes cherry or tomato slices  and add some basil leaves. ( Set aside someones leaves to serve the tart)

Bake about 20 minutes or until filling is set  and lightly browned.

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Tarta de tomates, albahaca y ricotta

Fig frangipane Tart ( Tartas de higos y almendras)

 

Here we are again with a  new recipe for the end of the summer season, fig and almond tarts, we love figs and  a friend who lives nearby gave us someones, the problem is everybody love figs here and I hide someones and yesterday I made these tarts.

Like many recipes I make, this is a compendium of several I was seeing ,  always I try to simplify recipes.

Because not all people make recipes like this  all the time.

For the same reason, if you want make this recipe, you can use a single large pan, although I wanted to do it in individual portions. 

You can use the same  recipe, not problem.

Hope you really enjoy this  recipe and take care, you know, we live difficult times !

hugs for all

Gloria

Source :  Spatula dessert - Yotam Ottolenghi "Sweet"

Fig frangipane Tarts  (tartas de higos y almendras)

Ingredients

For the Pate Sablee

90 grams icing sugar

240 all purpose flour

30 grams almond flour (or grinded almonds)

pinch of salt

110 grams cold unsalted butter 

1 egg

For the frangipane filling

70 grams  butter room temperature

70 grams granulated sugar

2 eggs

1 teaspoon vanilla extract or almond extract

70 grams almond flour

30 grams all purpose flour

pinch of salt

4 or 5 figs cut into half

Method

Sift together dry ingredient, flour, icing sugar, almond flour and salt.

Add cold butter and rub the mixture between yours hands until it becomes a sand like consistency. They will take around a minute or two.

Add egg into the mixture and mix with your hands just until the dough comes together.

Knead with the palm of your hand for a minute or two  just until the dough becomes smooth. Form a disk and cover the dough in plastic wrap.

Let it rest in the fridge for 1 hour. You can leave it resting in the fridge over night if you like.

After the dough rested  roll out into about  2mm thickness .

(You can roll between too two parchment paper ) 

Place again the dough in to the frideg by 30 minutes between the parchmente paper.

Take the dough out from the fridge and cut 6 circles - this will be the bottom of the tart crust.

Put this in the pans you will use.

I used ceramic molds but you can use any type you have.

Place the  pans or molds in a tray and put in the fridge by 1 hour.

Prehheat oven to 160° c  (320 °F

After this time take pans and put into the oven.

(bake about 10 minutes)

For the frangipane cream

Prepare frangipane cream (almond cream) creaming butter to room temperature and ad sugar until fluffy then add the eggs and vanilla extract, finally folding in flour, almond and salt.

Will be like a soft cream.

After baking the tarts remove from oven  and spread or pipe almond cream on each of the tarts (aprox. 1/2)

Place half a fig into echa tart if they are too big trim them to according to the size of the baking tin you use. Try to place the fig halves in the middle of the tarts.

Put the tarts back of the ovn and bak about 10 to 15 minutes.(or until they will be little golden)

Take tarts out and let them cool by a while.

print recipe

Sure autumn is here just now!

Por fin se ve como otoño

Tartas de higos y almendras

Indeed dogs love all season !

Los perros disfrutan todo el tiempo

Ingredientes masa

90 grams azucar flor o impalpable

240 gramos harina sin polvos de hornear

30 gramos harina de almendras (o almendras molidas sin piel)

pizca de sal

110 gramos mantequilla bien fria

1 huevo

Ingredientes crema de almendras

70 gramos mantequilla a temperatura ambiente

70 gramos azucar granulada

2 huevos

1 cucharadita extracto de vainilla o de almendras

70 gramos harina almendras (o almendras molidas)

30 gramos harina sin polvos de hornear

pizca de sal

4 o 5 higos cortados a la mitad

Preparacion

Double crust Cherry Pie (Pie de cerezas)

 

Before talking about the recipe itself, we have been very rare days, apart from the pandemic,  being in summer, we have had an electrical storm of rain, thunder and lightning.

Not even in the winter we had one like that.

As a consequence we were without energy for more than two days, so I made this recipe almost by candlelight.

A cherry pie, taking advantage of the fact that I had frozen cherries (many things were thawing) I made this delicious pie, it can be made with frozen cherries or jarred or natural of course.

The crust of this pie is amazing!!!

I send my love and greetings to all of you as always!

Source : The Kitchen cookbook

Ingredients

Pastry for double crust pie

2 1/2 cups all purpose flour

1/2 teaspoon salt

2  tablespoon sugar

One cup of ice butter cut in pieces

 1/2 cup of ice water to make the dough

Method

In a large bowl stir together 2 1/2 cups all purpose flour and salt and sugar.

Using a pastry blender cut the butter until pieces are pea size.

Sprinkle one tablespoon cold water over part of the flour mixture, toss with a fork. Push moistenes pastry to side of bowl. Repeat moistening flour mixture, using one tablespoon cold water at a time until all flour mixture is moistened.

Gather mixture into a ball kneading gently until it holds together. Divide into two balls.

Put in fridge  20 minutes before using.

Homemade cherry filling

3 cups fresh pitted tart cherries 

or frozen pitted cherries

1 cup sugar

2 1/2 tablespoons cornstarch

2 tablespoons of water

In a large sauce pan, bring the cherries(plus the water) cornstarch, granulated sugar and vanilla extract, to a boil.

Reduce it to a medium low heat, stirring continuosly until it thickens and bubbles

Remove from heat  and let to cool completely.

Set aside.

Assembling the cherry pie

Preheat oven to 180°c (375 °F)

On a lightly floured surface, roll one pastry ball from center to edges into a 10 inch circle (24 cm).

Ease pastry into pie plate. Repeat rolling with second pastry ball.

Stir cherry mixture, transfer to pastry lined pie plate. Trim bottom pastry even with edge of pie plate reserving trimmings.

For pastry decorations: Using a 1 inch circle (2,5 cm)cut out  circles on second pastry, reserving some circles for topping.

Place pastry on filling trim to beyond edge of the pie plate, reserve trimm8ing.

Roll some of the reserved trimmings into slim lenghts of rope the cut some stems.

Brush top pastry with a yolk with milk. Arrange circles, and stems to form some cherries on crust, brush with milk and yolk mix.

Cut three slits in top pastry to vent pie.

Bake the pie about 40 minutes  or until the filling in center is bubbly and the crust is lightly golden . Cool on a wire rack until is cool.

print recipe here

Pie de cerezas (cerezas congeladas o naturales)

Ingredientes masa

 2 1/2 tazas harina sin polvos de hornear

1/2 cucharadita de sal

2 cucharadas de azucar

1 taza de mantequilla bien fria cortada en trozos

1/2 taza de agua helada o bien fria para unir la masa

Easy berry Pie (with frozen berries) Pie de frutos rojos (con berries congelados)

 

Despite this pandemic times , how fast the days have passed, every day flies by.

I wanted to make a new recipe but never had the quiet moment.

Finally here it is.

I know was Halloween but I really didn't feel like this year, I prefer like always bake something delicious !

Anyway I prefer to think about Christmas I like it much more.

The recipe for this pie is the dough from one place and the filling from another, from there I will put the links.

I made the dough at night and the next day  the pie, so good recipe.

For those who are already in the autumn / winter mood, this recipe was made with frozen berries.

I want to tell everyone that I have not visited that I hope to go soon, the truth is that I have been little on the computer.

A big hug to all  !

Butter Pie crust : Epicurious

Berry filling  :  Favorite family recipes

Easy berry pie

Crust

2 1/2 cups all purpose flour

1 tablespoon sugar

pinch of salt

1 cup (225 grams) chilled unsalted butter

 cut in cubes

6 tablespoons Ice water (about)

Method

Mix flour, sugar and salt in processor (or by hand).

Add butter, pulse until coarse meal forms.

Gradually blend in enough ice water to form moist clumps. Gather dough into ball , divide in half. Form dough into 2 balls, flatten into disks.

Wrap each in plastic, chill 2 hours or overnight.

For brush the crust 

 one yolk and some milk

Berry filling

2 cups frozen blueberries or blackberries

1 1/2 cups frozen raspberries  

1 cup frozen strawberries

1 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

Preheat oven to 180 ° c (350 ° F)

Measure out all  berries into a large bowl to thaw. 

And do not rinse the berries in water or drain the juice from the berries as they thaw.

In a separate bowl, mix sugar, cornstarch and salt. Pour on top of thawed berries and mix well. The berry/sugar mixture will be thick.

Place one pie dough crust in the bottom of a 9 inch  ( 24 cm ) pie dish.

Spread carefuly berry mixture evenly in the pie crust.

Now add the top crust you can cut slits in the top crust or use cookie cutters to decorate.

Press pie edge with a fork to seal the top and bottom crusts together.

Beat the yolk with some milk and brush all over the pie crust.

Bake for 40 to 45 minutes or until crusts turn a golden brown

and filling is bubbly.

Let cool on a wire rack.

print recipe here

Pie o tarta de frutos rojos (berries congelados)

Ingredientes masa

2  y 1/2 tazas de harina sin polvos de hornear

1 cucharada de azucar

una pizca de sal

1 taza de mantequilla fria cortada en  cubos

6 cucharadas de agua bien fria

Relleno de berries

2 tazas de arándanos o moras congeladas

1 taza y 1/2 de frambuesas  congeladas

1 taza de frutillas congeladas o naturales

1 taza de azucar

1/4 taza de maicena

1/4 cucharadita de sal

Preparacion