Showing posts with label Tart/ Quiche. Show all posts
Showing posts with label Tart/ Quiche. Show all posts

Tuesday, September 30, 2014

Apple Bakewell Tart




 I'm craving foor  Bakewell Tarts but they're not available at  M & S (Mark & Spencer) . Yup! M & S is the only place that I can get Bakewell Tarts over here . They're quite nice  & I love the rich buttery pastry crust . Anyway to ease my craving , I'll have to make some myself , don't I . I still have 2 jars of homemade  apple jam in the fridge so let's make the most of it  . LOL I've made a sweet crust pastry & almond filling which I've reduced considerably the amount of sugar . That makes the tart not too overly sweet  .  I love to enjoy this rich tart with some lemon tea . How about you ? 



This post is linked to Little Thumbs Up event organized by Zoe of Bake For Happy Kids with Doreen of My Little Favourite DIY& hosted this month by me , Kit from I-Lost in Austen . To join this event & link with us at this post . 





Apple Bakewell Tart
 Recipe of I-Lost in Austen 

For pâte sable ( sweet shortcrust pastry):
250g flour
125g butter - room temperature
75g powdered sugar
2 egg yolks
4 tbsp of milk
A pinch of salt
Rice  or dried beans
20 cm pie pan/plate
5 – 6 Tbsp of apple jam (For recipe HERE)

For Almond filling (Frangipane) :
2 eggs – lightly beaten
80g powdered  sugar
120g ground almond
60g butter – room temperature
1 vanilla pod – halved lengthways & seeds scraped out
20 g almond flakes

Method:

1)  For sweet crust pastry:
    Combine flour, sugar, salt in a bowl & rub in butter till crumbs. Add in sugar, egg yolks & milk & knead till smooth dough. .  Place in a polybag & chill for 2 hours.

2)  Preheat oven to 180°C & grease mini tart cases.  Remove pastry from refrigerator & place the dough on a lightly floured surface and use a rolling pin that is absolutely straight. Lightly dust it with flour and place it in the centre of the dough. Roll the dough up onto the rolling pin and gently unroll it over one of the prepared pie pan. Press the dough into the pan and roll the pin over the top of the pan to remove the excess dough & prick all over the dough with a fork . Fill with rice or dried beans, & bake for 10 mins. Remove from oven & leave to cool.

3)  To Make almond filling (Frangipane) :
Beat sugar & eggs till creamy .  Whisk in ground almond & butter till well combined . Add in vanilla seeds & mix well . 



4)   Spread evenly apple jam on crust pastry then add  buttery almond mixture over the top .  Sprinkle with almond flakes & bake in the oven for 30 mins till golden brown . Remove from oven & leave to cool .







Monday, September 29, 2014

Dutch Apple , Almond & Apricot Pie – Dutch Triple ‘A’ Pie



A lovely Dutch tea time treat also known as Triple ‘A’ Pie .  Triple ‘A’ for apple, almond & apricot  that were the main ingredients to make this tasty  pie .  This amazing pie consists of a nice buttery pie crust with a layer of apricot jam & rich almond filling . I really love the crunchy almond flakes & apricot glaze topping .



 I've made this pie into mini individual ones .  Because of the addition of apricot jam in this pie , I’ve reduced quite a bit of sugar for this recipe . As I do want it to be overly sweet & it turned out to be just the right sweetness for us . I’ve also made some homemade almond paste & you can use store bought paste as well . Thanks to  my friend Lannie from The Netherlands for this delicious recipe  . 



This post is linked to Little Thumbs Up event organized by Zoe of Bake For Happy Kids with Doreen of My Little Favourite DIY & hosted this month by me , Kit from I-Lost in Austen . To join this event & link with us at this post 

Dutch Apple , Almond & Apricot Pie – Dutch Triple ‘A’ Pie

Ingredients :

For the crust base :
200 g butter – room temperature
100g icing sugar (I’ve reduced to 70g)
300g flour
A pinch of salt
½ a lemon zest
1 egg
20 or 22  cm pie plate

For The filling :
3 big apples – peeled, cored & sliced
2 Tbsp apricot jam
½ of vanilla pod (Can be replace with 1 tsp vanilla extract)
½ a lemon zest
130g butter –room temperature
150g almond paste
130g icing sugar ( I’ve reduced to 90g )
3 eggs
130g flour
1 tsp baking powder
A pinch of salt

For the topping:
50g almond flakes
3-4 Tbsp apricot jam

***Homemade almond paste:
125g ground almond
152g sugar
1 fresh egg white

Method:

1)      For the base crust:  Cream butter & sugar till well combined .  Add in flour, salt , lemon zest & egg . Knead into a smooth dough & cover with plastic wrap & place in the fridge for 1 hour .

2)      For the filling : Add sliced apples with apricot jam , vanilla seeds & lemon zest together . Sift flour , baking powder with salt & set aside . Whisk butter till soft & creamy . Add in almond paste , sugar & eggs , mix well till all blended .  Fold in flour mixture till almond paste mixture well combined & fluffy .

3)      Preheat oven to 160°C & greased pie plate .

4)      On a clean  & lightly floured  surface , roll out base dough with a rolling pin . Place base dough in pie plate . Gently press the dough evenly into the bottom & sides of the pie plate . Poke the dough base with a fork .

5)      Spread evenly 2Tbsp of apricot jam onto the base dough . Add in half of the almond paste mixture & layer the sliced apples over it .  Top the rest of the almond paste mixture evenly . Sprinkle almond flakes over the top of the pie & bake for 60 mins till golden brown .  Let to cool .


6)      To finish the topping : In a small saucepan , melt apricot jam on low heat .  Brush melted apricot jam on the top of the pie & serve .

***To make homemade almond paste (marzipan) :
In a food processor ,  add ground almond , sugar & grind till fine for about 1 or 2 minutes . Add in egg white & mix with processor till form thick paste .  Store in an air tight container in the fridge . Can be store for several weeks .