Fruit pies are a real ‘must have’ in Summer time. There is plenty of flavour possibilities. Today pie is a combo of apricots and blackberries with a pinch of thyme and a drop of Bourbon. This set gave great, fresh, Summery taste. Thyme and Bourbon are not very intense here but emphasise fruits’ flavours. I made a little different short crust using cold butter. It is more flaky and a little in style of puff pastry. Enjoy!
1 tart ø 9 inch
Ingredients for the base:
- 6 oz (180 g) cold butter
- 4 tablespoons granulated sugar
- 1 ¾ cups (280 g) all purpose flour
- about 6 tablespoon cold water
- 2 lbs (880 g) fresh apricots
- 7 oz (200 g) fresh blackberries
- 1/3 cup (70 g) sugar
- 2 tablespoons corn starch
- 1 tablespoon chopped fresh thyme
- 2 teaspoons bourbon (or whisky or cognac)
- 1 egg
- 1 tablespoon milk
- 1 tablespoons turbinado/raw cane sugar
Shortbread base: in the bowl of a stand mixer place flour and sugar. Stir in butter in small pieces and mix until streusel like mixture. Gradually add water (one tablespoon at the time) still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of water you need could vary. Once ready, remove the dough from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.
Make the filling: wash apricots, remove pits, cut into eights. Place in a bowl with blackberries, sugar and corn starch. Shake the bowl to mix them together. Let stand for ½ hour.
Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Re-roll the remaining pastry. Cut out flowers (or other shapes of choice) from remaining pastry.
Drain fruits, save the juice. Spoon the fruits into the pan over the pastry. Sprinkle with chopped thyme and bourbon. Place the juice to the saucepan and heat until boiling and starts to thick like custard. Remove from the heat and spoon over the filling. Decorate the top with smaller pieces of pastry.
Beat the egg with milk in a small bowl and brush the top of the pastry with. Sprinkle with turbinado/raw cane sugar. Place the pie in the fridge until the oven is heated.
Bake at 400°F/200°C for 20 minutes then lower the temperature to 350°F/180°C and bake for further 20-25 minutes (until the pastry is golden brown and the filling is bubbling). Cool after baking on a wire rack.
Tags: apricots, blackberry, bourbon, thyme.