• 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

    Filling:

    • 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)

    Topping:

    • 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.


     

    Category: Pastries/tarts.

    Tags: apricots, blackberry, bourbon, thyme.

  • Hand pies are usually baked as round or rectangular shaped cookies and quite flat. I decided to shape them as small cups. Shortbread pastry is made with desiccated coconut. The Apple apricots filling has been enriched by Bourbon and thyme. Light and delightful dessert for Autumn tea time. Enjoy!

     

    about 30 pieces

     

    Ingredients for the base:

    • ½  cup softened butter
    • 8 tablespoons icing sugar
    • 1 egg
    • pinch of salt
    • pinch of baking powder
    • 1 ¾  (270 g) cups all purpose flour
    • ¾ cup (75 g) desiccated coconut

    Filling:

    • 6-8 apricots (fresh or frozen)
    • 2 apples
    • seeds of 1 vanilla been
    • ½ cup (100 g) dark brown sugar
    • 2 teaspoons lemon zest
    • 2 tablespoons Bourbon
    • 1 teaspoon fresh chopped thyme (optional)

    Topping:

    • 1 egg
    • 1 tablespoon milk

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, salt and baking powder, mix together. Add coconut. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Make filling: wash fruits and peel apples. Chop into small pieces. Place to the frying pan along with sugar, vanilla seeds, lemon zest and thyme. Heat over medium heat for about 8-10 minutes until the mixture is jam like. Add Bourbon, cook one more minute. Remove from the heat and cool.

    Place the cooled pastry on a lightly floured surface and divide into half. Roll out one piece into 1/5 inch (4-5 mm) thick sheet. Cut out circles with cookie cutter 2 3/5 inch (6.5 cm) in diameter. Line the mini muffin pan holes with one circle each (covering bottom and sides). Fill with the filling to ¾ of the height. Roll out the remaining pastry into 1/5 inch (4-5 mm) thick. Cut out circles 2 inch/5 cm in diameter. Make egg wash whisking together egg and milk. Brush the edges of each smaller circle and cover each cup with one circle. Make as much circles (bigger and smaller) as the pastry and filling last. Brush the top of each cup with remaining egg wash and make with knife a small cross shaped indentation.

    Bake at 350°F/180°C for 20 minutes (until the pastry is golden). Cool after baking in pan then unmould.


     

    Category: Pastries/tarts.

    Tags: apple, apricots, bourbon, coconut, thyme.

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