Summer vibes with apricot cheese tart #tart
credited to @gregorydoyen
#Summer #apricot #cheese #tart #foodlovers
How to bake a sublime Ginger Biscuit | Paul Hollywood's Easy Bakes
This week Paul is Baking Ginger Biscuits. Crisp and crunchy with a hint of warming spice, you can’t beat a ginger biscuit. A perfect biscuit for dunking into a cuppa!
Makes 18
225g plain flour
2 tsp ground ginger
½ tsp bicarbonate of soda
100g golden caster sugar
100g butter, softened
100g golden syrup
Mix the flour and sugar together. Add the butter and rub it until it resembles breadcrumbs. Add the syrup, ginger and bi carb. Using a hand-held electric whisk or wooden spoon mix to form a smooth dough. Wrap the dough in cling film or baking paper and chill for 30 minutes to firm up. Heat your oven to 190°C/Fan 170°C/Gas 5. Line two baking trays with baking paper. Break off small pieces of dough, each about 30g, and roll into balls. Place on the prepared baking sheets, allowing enough room for the biscuits to spread. Bake for 10–12 minutes until they are golden with a cracked surface. Leave the biscuits to cool on the tray for a few minutes until firm, then transfer to a wire rack to cool completely.
#PaulHollywood #EasyBakes #GingerBiscuits
Welcome to the only official Paul Hollywood YouTube channel. Home to weekly baking videos and some of the best moments from Paul's TV shows. For more info on Paul and more recipes, head to Paul's Website:
Subscribe here
Apricot Raspberry Galette
Bakery vs Homemade MATCHA MOCHI CAKE: Make this Apricot Raspberry Galette!
SUBSCRIBE:
Galettes are rustic free-form pies that are not only easy to make, but they’re absolutely beautiful too! Today I’m combining Apricots - which by the way is my favorite summer fruit, with raspberries and some other interesting spices to make this a totally unique dessert!
Apricot Raspberry Galette Recipe:
2 cups of all purpose flour
½ tsp of granulated sugar
¼ tsp of kosher salt
1 ½ cups of very cold butter cut into small chunks
3 tbsp of ice cold water
2 pounds of apricots
1 pint of fresh raspberries
3 tbsp of brown sugar
¼ tsp of ground ginger
1 tsp of almond extract
½ tsp of vanilla extract
flour for dusting
1 egg
1 tbsp of cream or milk
almond slices
raw sugar
vanilla ice cream
First I’m going to start by making my pie dough. In a food processor I’m combining 2 cups of all purpose flour, ½ tsp of granulated sugar, and ¼ tsp of kosher salt. I’ll pulse it until the mixture comes together. Next I’m adding in 1 ½ cups of very cold butter that I’ve cut into small chunks. The cold butter is really important because you don’t want it to melt into the dough. I’ll tell you more about it later, but now I’ll continue pulsing again until I get small random pieces, like this. If you don’t have a food processor a cheese grater is a wonderful tool for this step. Just make sure that you’re using frozen butter.
Finally I’m adding in 3 tbsp of ice cold water to bring everything together. I’ll mix everything together until it forms into a dough ball. Then I’ll pour it onto my working surface that I’ve lined with plastic wrap. See the small specks of butter in there? Those small specks of butter create air pockets when you bake it, making the dough super light and flaky. If you were to use room temperature butter it would just melt into the dough creating almost like a shortbread cookie instead of a pie crust. Now I’ll chill my dough for about 30 minutes while I work on my fruit filling.
I’m starting with about 2 pounds of apricots where I’ll pit and slice and place them into a bowl. Next I’ll add in a pint of fresh raspberries, 3 tbsp of brown sugar, ¼ tsp of ground ginger, 1 tsp of almond extract, and ½ tsp of vanilla extract to amp up the flavor. The mix of these spices pair so well with apricots and it really brings out the flavor of the fruit! I’ll just mix it well then set it aside.
Now that my dough has chilled for a bit I’m going to dust my working surface and cut the dough into quarters. I’ll roll out the small pieces of dough into somewhat of a circular shape. It doesn’t have to be perfect because I want it to look rustic and free form. Then i’ll scoop about ½ cup of the fruit mixture onto the dough and I’ll arrange it into a pretty pattern. Now I’ll sprinkle on a little bit of almond slices, and fold the dough over half of the fruit, leaving the center opening so you can see all the pretty fruits! I’ll repeat the process until I use everything up, and then i’ll make an egg wash. I’ll just crack an egg, pour in about 1 tbsp of cream or milk, and mix it well. Now I’ll brush the mixture onto my dough and sprinkle it with some raw sugar. This egg wash will give the dough a beautiful golden color when it bakes!
I’ll transfer the galettes onto a baking sheet lined with parchment paper and I’ll bake them at 375ºF for 30-35 minutes until the dough is golden brown and the fruit is bubbling.
Ta da! It’s finally done. I’ll let it cool for about 10 minutes before serving. The almond extract and ginger smell so good. This Apricot Raspberry Galette is best served with a big scoop of vanilla ice cream. Mmm I love how the ice cream just melts onto the fruit giving it a creamy, fruity, yummy bite! The apricots are nice and tart and I can really taste the almond extract in here.
I like to make these galettes single serving size because who wants to share when they’re this good? Thanks for watching and don’t forget to subscribe to my youtube channel for more delicious recipes. I’ll see you guys next time! Byeee!
Music by Lullatone:
Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.
INSTAGRAM Follow me:
BLOG:
© 2016 Honeysuckle Catering. All Rights Reserved. easy recipe by honeysuckle Recipes - Topic
Pumpkin pie with ginger crust
After an impressive dessert to wow your dinner guests? Give our pumpkin pie with ginger crust a crack (RECIPE BELOW). Boasting flaky pastry and a rich filling, you’ve got yourself the perfect crowd-pleaser.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @coles
Pumpkin pie with ginger pastry
Serves 12 Prep 20 mins
(+ chilling & 45 mins resting time) Cooking 55 mins
1½ cups (375g) mashed pumpkin
2 Coles Australian Free Range Eggs
½ cup (110g) brown sugar
½ cup (125ml) evaporated milk
2 tbs maple syrup
1 tsp vanilla bean paste
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
Whipped cream, to serve
Ground cinnamon, extra, to serve
Ginger pastry
1½ cups (225g) plain flour
¼ cup (40g) icing sugar mixture
1 tbs brown sugar
125g chilled butter, chopped
1 tsp ground ginger
1 Coles Australian Free Range Egg yolk
1 tbs chilled water
Pepita praline
¼ cup (50g) pepitas (pumpkin seeds)
½ cup (110g) caster sugar
1 To make the ginger pastry, place the flour, icing sugar, brown sugar, butter and ginger in a food processor. Process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
2 Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 24cm (base measurement) round fluted tart tin with removable base with pastry. Use a small sharp knife to trim edge. Place in the fridge for 15 mins to rest.
3 Line the pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove the paper and weights or rice and bake for a further 10 mins or until the pastry is light golden. Reduce oven to 160°C.
4 Push the mashed pumpkin through a fine sieve into a large bowl. Discard solids. Add eggs, sugar, milk, maple syrup, vanilla, cinnamon, ginger and nutmeg. Stir until smooth. Strain through a fine sieve into a large jug. Discard solids. Pour into the pastry case in tin. Bake for 30-35 mins or until filling is set. Place in the fridge to chill.
5 Meanwhile, to make pepita praline, line a baking tray with lightly greased foil. Spread pepitas over lined tray. Place sugar and ¼ cup (60ml) water in a small saucepan over low heat. Cook, stirring, for 3 mins or until sugar dissolves. Increase heat to medium. 22 Cook, without stirring, for 5 mins or until golden brown. Remove from heat. Carefully pour over the pepitas on tray. Set aside for 20 mins to cool.
6 Transfer to a clean work surface. Coarsely chop.
Transfer the tart to a serving plate. Top with cream and sprinkle with the pepita praline and extra cinnamon.
Want more sweet treats? Check out our Baking playlist which includes:
Gluten-free banana & coconut bread:
How to make the perfect Anzac biscuits:
How to make apricot & oat muesli slice:
The perfect baked New York cheesecake:
Apricot Tart (Part 1): Sweet World #21
In this 2 part series, Cindy takes some fresh apricots and makes a sensational tart. In this episode, she makes the pastry for the tart.
Step by step peach and apricot pie – Savory
It’s important to keep all your ingredients cool and avoid handling the dough too much.
Ingredients
2½ cups all-purpose flour
2 tsp granulated sugar
½ tsp kosher salt
2 sticks (8 oz) cold unsalted butter
½ cup ice water
2 lbs ripe peaches
1 lb ripe apricots
1 lemon
¾ tsp ground cardamom
1½ tsp vanilla extract
1 cup granulated sugar
¼ cup cornstarch
¹⁄ 8 tsp kosher salt
1 tbsp heavy whipping cream
1 tbsp granulated sugar
Crust
In a large bowl, blend together the dry ingredients. Cut the butter into pieces. Add the butter and using your hands, a pastry blender or fork, blend until the mixture resembles coarse crumbs. Add the ice water, using your hands to mix the dough just until it just comes together in a ball.
Refrigerate
Gather the dough into two balls, shape into flattened disks and wrap each in cling wrap; refrigerate for at least 1 hour (up to 2 days). On a lightly floured surface, roll out one of the dough disks into a 12-inch round.
Center the dough on a 9-inch pie plate, press it into the edges and use a paring knife or scissors to trim any dough that is hanging over the edge of the pan.
Filling
Cut the peaches and apricots into 1-inch slices. Squize the lemon. In a large bowl, combine the peaches, apricots, cardamom, lemon juice, vanilla, sugar, cornstarch, and salt and toss to mix completely. Mound the peach-apricot mixture into the prepared crust.
Stars
On a lightly floured surface, roll out one of the dough disks to a 15-inch round. Use a star-shaped cookie cutter to cut the dough into individual stars. Layer the cut-outs over the filling in an overlapping pattern until the entire pie is covered. Transfer the pie to the freezer and freeze for one hour.
Preheat the oven to 375°F. Remove the pie from the freezer and brush the top crust lightly with heavy cream; sprinkle with the reserved 1 tbsp sugar. Place the pie on a rimmed baking sheet. Bake until the crust is golden, peaches are tender and juices bubbling, about 1 hour, 30 minutes.
Transfer the pie to a cooling rack and cool completely. Serve at room temperature. That’s how you make step-by-step peach and apricot pie.
Visit our website for more Savory recipes, videos and tips: fast, fresh and easy.