Valentine’s Day isn’t really a day I take much notice of, but it is a nice excuse to decorate some chocolate cookies. I was actually asked to do these for a little public interest story for the morning news, and once I started – well, […]
It’s no secret I love Christmas fruit mince pies, and while I love the classic version, I’m happy to experiment and try other flavour combinations. Last year I made Chocolate Mince Pies using a chocolate pastry paired with my mother’s rich fruit mince filling (link below), […]
This recipe will give quantities for one 9-inch (24cm) blueberry pie baked in a deep pie dish. I have used these quantities to make 6 individual portions in ramekins. Once you have the filling and pastry ready, the choice is yours.
- 250 -300g plain flour
- 125g butter
- 80g sugar
- 1 whole egg + 1 egg yolk
- zest of 1 lemon
- pinch of salt
- 6 cups (600g) fresh blueberries
- 1/2 cup sugar
- 1/4 cup tapioca flour (or cornstarch)
- 1 tablespoon lemon juice
- 1 egg beaten + 60ml milk for pastry egg wash
- 4 -5 tablespoons sugar extra
- To make your pastry, in a food processor, process flour, sugar, butter and a pinch of salt until the mixture resembles breadcrumbs.
- With food processor motor running, add the egg and egg yolk. Process until the mixture begins to form large clumps, stopping the machine as the mixture forms a ball.
- Turn pastry out on to a lightly floured surface and knead gently to bring together. Divide pastry into two parts, form into two discs, wrap in plastic wrap and refrigerate preferably overnight or for at least 2 hours.
- Roll out one disc of pastry to a 26cm round. Lift and fit into the pie dish, pressing it into the edges. Trim leaving a 2cm overhang. Place in refrigerator while you prepare the blueberries.
- Place blueberries into a large bowl. Crush about half a cup of the berries. Add the sugar, tapioca flour and lemon juice and stir well to mix and cover all blueberries.
- Spoon blueberries into the pie dish lined with chilled pastry. Remove remaining pastry from refrigerator, roll it out and lift over the berries. Crimp pastry around the edges, trimming off excess.
- Brush the surface with the egg wash and sprinkle with extra sugar. Using a sharp knife, slice a couple of slits on top of the pastry (alternatively you could use a ceramic pie bird.)
- Refrigerate pie for 30 minutes and preheat oven to 200°C.
- Place pie on a baking tray lined with baking paper. Bake pie for 20 minutes, then reduce oven temperature to 180°C. Continue baking until the pie crust is golden brown and the juices are bubbling, about 40 minutes more.
- Allow to cool. This is delicious eaten warm or cold with vanilla ice cream.
- If making the individual ramekin blueberry pies, I didn’t line the ramekins with pastry, but instead just baked pastry circles with snowflake and Christmas tree cut-outs. I baked these separately at first (until they were cooked, but still pale and not at all golden) and then placed them on top of the ramekins for the final 10-15 minutes in the oven. Cooking times may vary but just know that once the blueberry filling starts to bubble and spill over, they are ready!
Questa ricetta indica le quantità per una ‘blueberry pie’ (crostata di mirtilli) cotta in un piatto profondo, di diametro 24cm. Con la stessa quantità di questa ricetta ho fatto 6 monoporzioni in stampini ramekin. Una volta che avete il ripieno e la frolla pronta, la scelta è vostra.
- 250 -300g farina ’00’
- 125g burro
- 80g zucchero semolato
- 1 uovo intero + 1 tuorlo
- scorza di un limone
- 1 pizzico di sale
- 600g mirtilli freschi
- 112g zucchero semolato
- 40g farina di tapioca o farina di mais
- 1 cucchiaio di succo di limone
- 1 uovo sbattuto con + 60ml latte
- 4 -5 cucchiaio di zucchero extra
- Tagliate il burro appena tolto dal frigorifero a cubetti piccoli, aggiungetelo allo zucchero e lavorate l’impasto con i polpastrelli in modo da ottenere un composto ben amalgamato. Disponete questo composto a fontana sul piano di lavoro. Aggiungete il tuorlo e l’uovo intero, e poi Incorporate la farina, la scorza di limone e il sale. Impastate gli ingredienti velocemente, lavorando l’impasto per pochissimo tempo. Formate due dischi e lasciatela riposare per almeno 1 ora in frigorifero.
- Togliete un disco dal frigo e stendete la frolla per ottenere un cerchio di diametro circa 26 cm. Sollevate la frolla e inseritela nella tortiera in ceramica per crostate – pie, premendo nei bordi. Tagliate l’eccesso lasciando una sporgenza di 2 cm. Mettete in frigorifero mentre si preparano i mirtilli.
- Mettete i mirtilli in una grande ciotola. Schiacciare circa la metà a mano. Aggiungere lo zucchero, la farina di tapioca e il succo di limone e mescolare bene per coprire tutti i mirtilli.
- Aggiungere tutti i mirtilli nel piatto foderato di pasta frolla. Rimuovere la pasta rimanente dal frigorifero, stenderla e coprire i mirtilli. Tagliare la pasta attorno ai bordi, eliminando gli eccessi.
- Spennellare la superficie con l’uovo e il latte e cospargere con lo zucchero extra. Usando un coltello affilato, tagliare un paio di fessure sopra la frolla.
- Refrigerare la ‘blueberry pie’ per 30 minuti e preriscaldare il forno a 200 ° C.
- Mettere la blueberry pie su una teglia rivestita con carta da forno. Cuocere per 20 minuti, quindi ridurre la temperatura del forno a 180 ° C. Continuare a cuocere per altri 40 minuti o fino a quando la crosta della torta è dorata e i succhi stanno sobbollendo.
- Lasciare raffreddare. Questa torta è deliziosa mangiata calda o fredda con gelato alla vaniglia.
Se si prepara la torte di mirtilli in monoporzioni con il ramekin, non foderare gli stampi (ramekin) con la pasta frolla. Usare invece un coppa pasta e tagliare i cerchi della stessa misura del diametro del stampo. Io prima li ho cotti separatamente (fino a quando non sono stati cotti completamente, ma ancora pallidi e per niente dorati) e poi li ho messi sopra gli stampini per gli ultimi 10-15 minuti nel forno. I tempi di cottura possono variare, ma è sufficiente sapere che una volta che il ripieno di mirtilli inizia a bollire e comincia di fuoriuscire, sono pronti!
With summer almost upon us, the markets have started filling with colour from gorgeous summer fruits. It’s only the beginning of the season and while the selection may still be a little limited, there is already a good choice available. I adore peaches and was thrilled […]
Every bakery and every Nonna in Italy will bake a version of this, and it’s a marriage made in heaven when you combine pastry, custard and apples. Serve it warm with a generous scoop of vanilla gelato for the ultimate dessert fix. Don’t worry if […]
I own one of those recipe books that you buy with empty pages, and you are supposed to fill by writing in all your favourite recipes. I wish I had dated mine when I bought it because I really can’t remember how old it is. Some pages are covered with cooking stains, one heavily with cocoa and it is obvious which recipes have been made over & over throughout the years. There are hand written recipes from some of my friends, mostly are written by me, and the precious ones are written by my mother. My mother was not only known for her wonderful cooking, but also for her beautiful handwriting. I love looking at these recipes the most. I was looking through this recipe book and came across a recipe that I don’t think I’ve made since I was a student. A tasty savoury tomato tart that seems perfect to make now as the markets are overflowing with gorgeous red Italian summer tomatoes. I actually made two versions of this. The first was this recipe, for the second I made more of a basic egg mixture for quiche, adding taggiasche olives and then adding the tomatoes on top. I have included photos of both and I think it’s fairly obvious which is which.
- 400g plain flour
- 200g chilled unsalted butter, chopped into cubes
- 2 eggs
- Whiz flour, butter and a pinch of salt in a processor until the mixture resembles breadcrumbs.
- Add eggs and 2 tablespoons iced water. Process until mix comes together in a ball. Divide in 2 portions, then enclose in plastic wrap and chill for 1 hour.
- Grease & flour a 26cm tart tin. On a floured surface, roll out pastry until thin and place it into the tin, pressing it in lightly. Allow it to overhang a little. Prick all over with a fork.
- Preheat oven to 200°C. Line tart tin with baking paper, then fill with pastry weights or dried beans. Bake for 10 – 15 minutes. Remove weights and paper, then bake for 2-3 minutes until golden and dry.
- Prepare the filling while pastry is in oven.
- 4 large Eggs
- 2 heaped tablespoons of Greek Yoghurt
- 1 1/4 teaspoons ground nutmeg (freshly grated if possible)
- 1/2 teaspoon English or Dijon mustard
- 2 teaspoons mixed dried herbs. eg: thyme, marjoram, oregano (I used thyme)
- 45g Gruyère Cheese, grated
- 10 small to medium sized tomatoes (sliced thinly)
- 2 tablespoons of tomato paste
- 100g semi sun dried tomatoes
- fresh basil
- salt and ground black pepper
- Place sliced tomatoes on paper towel or a clean tea towel to absorb excess juice. This is so important otherwise the juice will make tart and pastry base soggy. (speaking from experience)!
- In a bowl, lightly whisk the eggs.
- Whisk in the yoghurt, tomato paste, nutmeg, mustard, herbs & half the grated Gruyère & season generously.
- Arrange semi sundried tomatoes on pastry base, and pour egg mixture gently on top.
- Arrange tomato slices on top & sprinkle with the remaining Gruyère, and a little extra pepper.
- Bake for about 40min at 190°C. Serve warm and not piping hot with some freshly torn basil leaves scattered on top.
** If the pastry is browning too much before the tomatoes seem cooked, prepare a collar with kitchen foil to cover pastry rim. Continue baking until cooked.