PUDDING HEAVENWWW.FOODHEAVENMAG.COM OCTOBER baking heaven 55
Cherry & blueberry
pie
SERVES 6
For the pastry
230g (8oz) plain flour
140g (5oz) butter
50g (1¾oz) icing sugar
1 large free-range egg yolk
a little beaten free-range egg to
seal and glaze the pie
For the filling
800g (1lb 7oz) cherries
200g (7oz) blueberries
3 tbsp cornflour
1 lemon
100g (3½oz) caster sugar, plus a
little extra
1 You will need a wide-rimmed metal pie
plate or tart tin measuring approx imately
26 cm (10in) in diameter (including rim).
2 Make the pastry: put the flour into the
bowl of a food processor, cut the butter
into pieces and add to the bowl, then
process until the ingredi ents resemble
fine, fresh breadcrumbs. Mix in the icing
sugar and the egg yolk. Transfer the
mixture to a bowl, then bring the dough
together with your hands to form a
smooth ball. Wrap in baking parchment or
clingfilm and refrigerate for 20 minutes.
3 Stone the cherries, put them in a mixing
bowl, then add the blueber ries and the
cornflour. Finely grate the lemon zest, add
it to the fruit, then cut the lemon in half
and squeeze the juice. Sprinkle the juice
over the fruit, then add the sugar. Tumble
the fruit, cornflour, juice, zest and sugar
together and set aside.
4 Place an empty baking sheet in the
oven, then preheat to 200°C/Gas Mark 6.
Cut the pastry in half. Roll out one half to
fit the base of the pie plate or tin, then
lower into the tin, leaving any overhanging
pastry in place. Spoon the filling into the
tin, leaving a bare rim of pastry around the
edge. Brush the rim with beaten egg.
5 Roll out the remaining pastry and place
over the top of the tart, pressing firmly
around the rim to seal. Trim the pastry.
Brush the surface with beaten egg, pierce
a small hole in the middle to let out any
steam, then sprinkle the pie lightly with
caster sugar. Bake for 25-30 minutes, on
the heated baking sheet, until golden.Blackberry, apple
& marzipan crumble
SERVES 6
For the filling
900g (2lb) sharp apples
20g (¾oz) butter
2 tbsp caster sugar
100ml (3½fl oz) unfiltered apple juice
a pinch of ground cinnamon
200g (7oz) blackberries
For the crumble
90g (3oz) butter
150g (5½oz) plain flour
5 tbsp ground almonds
100g (3½oz) marzipan
a small handful of flaked almonds
To serve
double cream or soured cream
1 Peel, quarter and core the apples, then
cut each piece into 4 segments. Melt the
butter in a shallow pan over a moderate
heat, add the apples and sugar and let
them cook for 10 minutes or so, turning
occasionally, until the fruit is pale gold
and approaching tenderness. Stir in the
juice, sprinkle over the cinnamon, tip in
the blackberries and set aside. Preheat
the oven to 180°C/Gas Mark 4.
2 Make the crumble: rub the butter into
the flour, either using your fingertips or a
food processor, until you have fine
crumbs. Fold in the ground almonds. Tear
the marzipan into small cubes, about 2cm
(¾in) in size, then stir into the crumble.
3 Transfer the fruit to a deep baking dish
approximately 22x24cm (8½x9½in).
Loosely scatter the crumble over the
top, then the flaked almonds. Bake for
50 minutes - 1 hour, until the crumble is
golden and a little of the fruit has bled
temptingly into the crust here and there.
Leave to cool for 10 minutes or so
before serving, if you wish, with double
or soured cream.Soft
,^ but
tery&^ mi
ldly^
spiced!