Wednesday, June 19, 2013

Apple Pie and Lemon Tart

Whenever I’m with this mood or neurosis I should forbid myself from writing, or even leaving the bed. To blame we have, probably this depressing London weather. End of May and it’s raining, cold and windy.
This alongside with the fact that ahead me is a shift with my dear Chef…anyways, let´s start this post because I need find refuge in my mind.
Alright, today is sweet day, although lately I’ve been going through a salty phase, which makes me add salt to whatever is presented to me I am actually a pastry chef (at the time).
Consequently, yesterday as I was removing apple pies and the Lemon Tart from the oven I decided it would be nice to share both these recipes in the blog. As they are quite simple to make and delicious to share among friends and family.

Starting with, the Apple Pies always accompanied with a vanilla ice cream, simply cream or the famous Custard.

Recipe:
Pre-heat the oven at 180⁰C

Pastry:
500g of flour
250g unsalted butter,diced
100g of sugar
4 medium eggs
Rub the flour, sugar and the butter togetrher using your hands to combine both ingredients till it resembles bread crumbs (if you happen to have a kitchen aid feel free to use it).
Then add the eggs and mix until you get an Smooth dough. In case this dough is to dry add a dash of milk.
Place in the fridge to restvfor 30 minutes.
There is always the option of buying the sweet pastry dough case already made, saving you
some time.

Filling:
5 apples (cox or royal gala)
50g unsalted butter
60g soft brown sugar
100g of raisins or sultanas
peal the apples and cut them into quarters, now cut those quarters in four pieces.
In a pan, melt the butter, add the sugar and stir till the sugar has desolvrd.
then mix in rest of the ingredients and cook on a low heat until you get a soft apple mix.
Leave it to cool down for at least 30 minutes.


Custard:
180ml of whole milk
180ml of cream
2 yolks
60g of caster sugar
1 vanilla pod
1 tea spoon of corn flour
Whisk together the yolks, sugar and cornflour in a large bowl.
In a pan put the cream, vanilla pod and milk, and bring to the boil.
Remove from heat and pour one quarter into the mix of yolks, sugar and corn flour. Energetically mix these ingredients to avoid cooking the eggs.
Slowly add the rest of the cream to combine and at the same temperature. Now, pour all the mixture back to the pan Stiring it until you obtain a slightly thicker custard.

Now sprinkle some flour in your kitchen bench and roll the dough until roughly 5mm thick.
Grease a round tin with butter and after line it the sweet pastry and fill with your apple filling.
Now with the pastry you have left, roll it out in a circular shape and over the pie now with the pastry and press the edges to create a beautiful pie. Do not forget to cut a small hole in the centre, just like the photograph I show.
Brush the the top of the pie with egg white, sprinkle with some caster sugar and bake in the oven at 180⁰, between 25 to 35 minutes depending on the thickness of your pie.
So after 25 minutes in the oven have a look and if you can see a beautiful golden crust you can take it from the oven, otherwise just live it there for a little longer.


Lemon Tart
Pre-heat the oven at 180⁰

Pastry
follow the same recipe for the apple the pie.

Filling:
7 lemons (zest and juice)
250ml of cream
8 medium eggs
150g sugar

Roll the dough along the bench until you get a thin thickness. Cover your round tin tart with the dough (do not forget to previously grease the tin).
To do this tart we first need to do a blind bake, before we add the filling.
Using baking paper or 5 layers cling film line the bottom of the tart filled with baking beans, making shore that all the dough is protected with that.
Bake in the oven at 180⁰ for 15 minutes, after that take the beans and the paper out and bake for another 4 minutes, Then paint the inside with egg yolk and bake for 1 more minute.
Leave it to cool down for around 10 minutes.
Turn the oven down at 120⁰.
Meanwhile you have time for the filling, so mix together all the ingredients and sieve them and pour in the tart case.
Bake at 120⁰ for around 35 to 45 minutes (just take it easy and avoid the overflowing of the mix. The trick is to put the tray with the tart case in the oven before you add the filling).
After 35 minutes check the consistency of the filling, there should be a slight wobble to the mix and at this time remove from the oven.
This tart is excellent with a raspberry sorbet or even with fresh raspberry or strawberry’s.
Just this, any doubt feel free to comment.

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