![]() ![]() Which was fine, he prefers chocolate desserts anyway and he isn’t much of a crust fan. I will tell you this dessert didn’t make it to the end of the day!Īfter the kids and I each had a piece, there was only a little sliver left for my husband to try. You could also use frozen, just thaw and drain before using. Just note that strawberries tend to be juicier than raspberries and blueberries so if you use a lot or all strawberries you may want to use a little more flour when you toss them. I used a blend of fresh raspberries, blueberries and strawberries in this tart but feel free to use whatever type of berry you like. Especially if you add a little whipped cream or ice cream and some fresh berries on top!! Fold the edges of the pies crust over the berries. Pour the berry mixture into the prepared piecrust. Mix the frozen berries, tapioca and sugar until blended. Place the prepared pie crust in the refrigerator to keep chilled. You don’t have to wait as long for the pastry to rest and there is no special crimping involved! Just fold it over the filling and your all set!!Ĭall me lazy for taking the easy way out, but I think this still looks really impressive. Melt a tablespoon of butter and brush it on the inside of the crust. It is way faster to crank this baby out than your standard pie and guess what-it tastes just like pie! It is going to be hard for me to want to make the traditional pie after learning this way. Gently fold the dough up to meet the berries, and drizzle with melted butter. So, I gave up on the traditional way of things and thought I would try this method out and I am super impressed. Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. It either overbrowns or is undercooked or both. I have not perfected the art of making a beautiful pie and it really frustrates me sometimes! My crust never turns out the way I want it too. So, if you have a hard time with your pies turning out looking beautiful (that’s me!) try this method instead. The other day I was hanging out at my local farm market and noticed they had a ton of blueberries.This Rustic Berry Tart is super easy to make, way easier than making a pie. I'm just a beacon of trendiness, I tell you. Who knew I was on the cutting edge of pie making way back then. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Imagine my surprise, when years (many, many years) later I realized that I had been making crostatas all along. Fold the dough over the apples in a free-form fashion. There was always more pie filling than pie dough, so the dough rarely, if ever, met in the middle. I'd cut up some apple slices and place them in the middle of the dough and then crunch up the edges as far as I could get them. I would smash them into a ball with my grubby little fingers and then roll them out again into a circle with a juice glass and make my own mini, made just for me, resemblance of a pie. You know, the pieces that she had trimmed off the pie after she had crimped it together. I remember sitting in my mom's kitchen when I was a kid and when she was done making a pie she would hand me the scraps of pie dough that were left over. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. I was going to try to make myself sound younger than I am and say 1980-something, but figured someone would call me out for that! With the internet, you just can't lie about your age like you used to. Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup. These types of pies are all the rage right now, but did you know I invented this type of pie? Ingredients 1 sheet puff pastry dough, defrosted but still cold 1 egg, beaten 1 cup lemon curd 4 oz cream cheese, room temperature 14 cup sugar 2 tbsp. crostata, galette, rustic pie or rustic tart. ![]()
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