If you saw my Instagram Stories episode last week, you might have seen this tart. While it is well documented that I can eat lemon curd at any time of the year, I particularly it on a hot day for its cooling qualities, the idea behind this particular tart arose from a need to get rid of a few things in my refrigerator.Read More
Let's me just start with how many mishaps this pastry involved. I had some grandiose plans as you will see below for styling it and then ended up repairing and fixing my pie top because my measurement was off for the larger ring of flowers on the top sheet of pastry. Still things worked out well and I covered it with the flowers I had cut out earlier.
If you've noticed on Instastories, I've been going crazy over our neighbors huge stack of passion fruit vines that keep dropping their fruit all over the sidewalk. Every day when I take Snoopy on our walk, I make sure we get some passion fruit (this also makes M think I'm a little crazy). I guess I'm urban foraging??? But who can say no to free fruit and produce grown on your street, not me! That beautiful guava like taste is so delicious and I think it is one of the most under-appreciated fruits of fall.
I like the purple variety of passion fruit because it is less acidic than the other cultivars. All you need to do is scoop out the yellow flesh with the seeds in a strainer kept over a bowl and expel the liquid by gentle pressing the flesh against the sides. The delicious yellow liquid will be released and you can discard what's left behind in the strainer. You will need to sweeten it a little and then you should be good to use the liquid in whatever way you want to.
Here are some of my kitchen tips that you might find useful when preparing this pie;
- Use a European style butter to prepare the crust because of it's high fat content. Your crust will be flakier.
- I use Bob's Red Mill whole-wheat pastry flour, gluten content can vary a little between different brands so keep this in mind.
- I prefer to thicken the passion fruit liquid separately before adding it to the blueberries. I also chill the thickened liquid once I'm done because
- My blueberries were very sweet and the passion fruit wasn't too acidic. I recommend tasting your fruit before you decide on how much to sweeten it. I'm not a big fan of overly sweet pies where all you can taste is the sugar and not the fruit or crust. Starting with less sugar is always good.
standard double crust pie dough (pastry recipe adapted from the Baking Bible by Rose Levy Beranbaum)
yields: one 9 inch double crust pie
12 tablespoons (1 1/2 sticks/170gm) unsalted butter, chilled
290gm whole wheat pastry flour
1/2 teaspoon fine grain sea salt
2 teaspoons fine grain sugar
1/4 teaspoon baking powder
128gm cream cheese, cold
3 tablespoons heavy cream or whole milk
1 tablespoon (15mL) cider vinegar
blueberry and passion fruit filling
1 cup (236mL) passion fruit pulp liquid with no seeds (see notes on how to extract)
2 tablespoons + 4 1/2 tablespoons cornstarch
6 cups (760g) blueberries
1/4 cup + 1 tablespoon (64g) finegrain sugar
1. Cube the butter into small chunks, wrap with plastic film and freeze for 30 minutes.
2. Dry whisk the flour, salt, sugar and baking powder and freeze in an airtight container for 30minutes. Attach the dough blade to a food processor, then put the flour mixture into the bowl of the food processor. Cube the cream cheese into 4 pieces and add it to the flour. Pulse the mixture for about 30 seconds until it resembles coarse meal. Add the cubes of frozen butter and pulse until the butter cubes are reduced to the size of small peas. Add the cream (or milk) and cider vinegar and pulse until the entire mixture resembles chunky particles. Transfer this to a dry clean gallon ziploc bag. Remove most of the air from the bag and then seal it. Using the heel of your hand knead and press the mixture from the outside of the bag to bring the dough together. Open the bag and transfer the dough to a large sheet of cling film. Form a large ball of dough and then divide it into two equal halves. Wrap with cling film and refrigerate for at least 45 minutes before using (you can make the dough up to 2 days in advance).
3. Roll out each block of pastry into 1/8 inch thick discs between two sheets of parchment paper, using minimal flour as you roll to prevent it from sticking. Cut one circle of 12 inches diameter and line the bottom of a 9 inch pie dish carefully. Trim off any pastry overhangs using a scissors. Wrap the pie dish with cling film and refrigerate for 30 minutes. Cut another 12 inch circle from the second disc of rolled out pastry and make cut outs of any shapes using a small cookie cutter. I used a flower stencil to cut out patterns but you can use any shape you like. (Since this is a blueberry and passion fruit filled pie, there is a lot of liquid which needs to be released and you will have to vent the pie by making some sort of holes or slits in the top crust).
4. In the mean time start to prepare the filling. Pour the passion fruit liquid into a medium-sized saucepan, reserve two tablespoons of the liquid in a small bowl. Add the 2 tablespoons of cornstarch to the reserve fruit liquid and whisk to make a slurry. Heat the passion fruit liquid on medium-high heat until it just starts to boil. Quickly whisk in the cornstarch slurry and cook for about 3 to 4 minutes with constant whisking until it thickens. Remove from stove and allow to cool over an ice-water bath. Place the blueberries in a large mixing bowl, add the remaining cornstarch and sugar and fold with a silicone spatula to coat evenly. Remove and unwrap the chilled pie dish from the refrigerator, transfer the blueberries to the pie and then pour the cooled and thickened passion fruit liquid over the berries. Wrap the pie dish with cling film and return to the refrigerator. Place the second 12 inch circle of pastry over the over the pie filling and fold the edges of the first one and crimp the edges. Decorate the top with the cutout flowers if using the same pattern in the photos. Brush the base of the cutout flowers with a little water to help glue them to the surface of the pastry. Wrap the pie dish with cling film and refrigerate for 3 to 4 hours before baking.
5. To bake the pie, place a wire rack at the lowest level in the oven. Take a pizza stone and wrap it with aluminum foil and place it on the wire rack and preheat the oven to 425F. Wait an additional 20 minutes before baking the pie in the oven. Just before baking, remove the pie from the refrigerator and unwrap the cling film, line the edges of the pie crust with aluminum foil and bake for 1 hour until the fruit juices start to bubble, rotating the pie dish halfway through the baking process. The crust will be golden brown when done. Remove the baked pie from the oven and discard the aluminum foil, allow to cool on a wire rack completely before serving. This pie can be refrigerated for up to 4 to 5 days.
I think potlucks were one of the kindest things invented by man. There are times when I love to cook large batches and several different things for people but I also have moments when I want to cook one thing for everyone. Santa Claus and potlucks have a lot in common except for one little thing, one works year round while the other is on call in December but they both bring us lot of gifts of different kinds to taste and eat. Choices, choices and more!
This week, I'm really happy and excited to share this recipe from Kristin Donnelly's new cookbook Modern Potluck Kristin's book gives a breath of fresh air to the traditional potluck and she has recipes that will leave your group of family and friends very happy. There are a lot of fun recipes for everyone and she even has a lot of suggestions on how to plan ahead of time for a potluck.
Also, my lovely friend Yossy of Apt.2B Baking Co. shot all the pretty photos in the book!!!
Kristin is also giving away 5 copies of her lovely book and in addition, one lucky winner will also get a set of baking tools from Baker's Secret. All you need to do is leave a comment below and tell me what's your favorite potluck dish! The giveaway is open to legal US residents only due to shipping reasons and I will pick the 5 winners after 48 hours. Good luck!!!
Update: This giveaway has ended, the winners chosen at random are Diane Salfi (who also wins the bakeware set), Geetha R, Ellen, Tiffani Colson and P.G. Rabon . Please send me an email so I can have your gifts sent to you. Congratulations!
Here are some of my tips that you might find useful when preparing this pie;
- I use fresh rosemary in the pie filling. Thyme and lemon thyme are also great herbs to add to this instead of rosemary.
- If you take this to a potluck, Kristin suggests making the pastry ahead of time and even rolling it out the night before. The baked pie will keep at room temperature for 2 days and refrigerated for 3 days.
- Another great tip from Kristin, leftovers can be cut and easily frozen and wrapped with clingfilm and then thawed on the counter. I personally, like this warm, so I reheated the pie in the microwave for a few seconds.
peach, blueberry and rose slab pie with sweet almond crust (from Modern Potluck by Kristin Donnelly)
yields: one 10 X 15 inch pie
for the crust
1 cup ice water
2 tablespoons cider vinegar
4 cups (500gm) all-purpose flour
1 cup (96gm) almond meal flour
3 tablespoons granulated sugar
1 tablespoon kosher salt
2 cups (4 sticks/453.6gm) unsalted butter cut into small pieces
for the pie
6 small to medium peaches, pitted and chopped (about 6 cups)
2 cups blueberries
1 tablespoon chopped rosemary leaves (I used fresh)
1/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 tablespoon kosher salt
all-purpose flour for dusting
1 large egg, lightly beaten with 1 tablespoon of water
3 tablespoons turbinado sugar or granulated sugar
1. Prepare the dough: In a liquid measuring cup, combine the water with the vinegar. In a large mixing bowl, whisk the flour with the almond meal, sugar and salt. Add the butter and use a pastry blender or your fingers to work it into the flour until most of it is the size of peas, with a few larger chunks remaining. Mix in the vinegar mixture, by tablespoon, until the dough just starts to hold together with a few dry spots remaining (this will happen at about 12 to 16 tablespoons of water). Transfer half of the dough to a large sheet of plastic wrap and gently knead to bring in any ragged edges. Pat the dough into a rectangle, wrap in plastic and refrigerate for at least 1 hour or up to 3 days. Repeat with remaining dough.
2. Assemble and bake the pie: Remove one piece of dough from the refrigerator and roll it out between 2 floured sheets of plastic wrap or parchment paper until you have an 18X13 inch rectangle. If the dough starts to feel too soft as you're rolling, refrigerate it for 15 to 20 minutes until it forms up again. Fit the dough into a 15X10 inch baking sheet (also known as a jelly roll pan), leaving any excess intact, and refrigerate.
In a bowl, toss the peaches with the blueberries, rosemary, sugar, cornstarch, lemon juice, and salt.
Roll out the second piece of dough into 16X11 inch rectangle. Spread the filling out in the crust-lined pan. Drape the second piece of dough on top of the filling. Roll and pinch the excess crust inward to create an edge around the pan. Use a sharp knife to cut vents all over the top crust. Refrigerate the assembled pie for 20 minutes.
Meanwhile, arrange a rack in the bottom of the oven and another in the center. Preheat the oven to 425F. Brush the top pastry with the egg wash and sprinkle with the turbinado sugar. Bake the pie on the bottom rack of the oven for about 25 minutes. Reduce the temperature to 375F and move the pie to the center rack. Bake for 30 to 35 more minutes, until the pastry is golden brown and the juices are bubbling. Let the pie cool on a wire rack for at least 2 hours before serving.