Cooking with Rita - How to Make Apricot Pie
A chapter in the upcoming Mama's Secret Recipes II by Zillion Media. How to make Apricot Pie with Rita.
Super Simple Raspberry & Peach Tart | Ep. 1266
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Apricot Raspberry Galette
Bakery vs Homemade MATCHA MOCHI CAKE: Make this Apricot Raspberry Galette!
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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!
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Apricot Tart - Torta de Damasco
Apricot Tart - Torta de Damasco
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Summer Days!
Cooking in the South of France!
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Purchase my book : 'Cooking in the South of France - An Elegant View on Classic French Dishes'
ISBN-10: 1528913035
ISBN-13: 978-1528913034
AMAZON (UK)
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music: bensound.com
(see video for instructions)
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Serve 8 persons
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This recipe was adapted from the book:
L'École de la Pâtisserie’ By Le Cordon Bleu @Le Cordon Bleu Paris (publisher: LAROUSSE)
ISBN-10: 2035926475
ISBN-13: 978-2035926470
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1 springform 26 cm diameter
12 apricots, medium-large size each (fresh or in conserve)
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1 x recipe FRENCH PASTRY CRUST, check my recipe under:
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HAZELNUT CREAM:
60 g ground hazelnut
60 g sugar
60 g soft butter
1 egg
1 tsp flour
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20 g ground hazelnut
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CINNAMON MIXTURE:
25 g melted butter, at room temperature
1 egg
50 g sugar
½ tsp cinnamon
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icing sugar to sprinkle before serving
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Baking time:
(in a pre-heated oven)
15 minutes at 190°C (until the tart is golden brown)
40 minutes at 180°C (until fully cooked)
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Let cool completely before serving and add icing sugar.
You can keep this tart for up to 2 days in the refrigerator, but do not freeze it.
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PORTUGUES:
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Torta de Damasco
Serve 8 pessoas
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Esta receita foi adaptada do livro:
L'École de la Pâtisserie’ de Le Cordon Bleu (editor: LAROUSSE)
ISBN-10: 2035926475
ISBN-13: 978-2035926470
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1 forma de mola de 26 cm de diâmetro
12 damascos, tamanho médio-grande cada
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1 x receita MASSA QUEBRADA, veja minha receita em:
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CREME DE AVELÃ:
60 g de avelã moída
60 g de açúcar
60 g de manteiga macia
1 ovo
1 colher de chá de farinha
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20 g de avelã moída
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MISTURA DE CANELA:
25 g de manteiga derretida, em temperatura ambiente
1 ovo
50 g de açúcar
½ colher de chá de canela
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açúcar de confeiteiro para polvilhar antes de servir
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Tempo de cozimento:
(em um forno pré-aquecido)
15 minutos a 190 ° C (até a torta ficar marrom dourada)
40 minutos a 180 ° C (até estar totalmente cozido)
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Deixe esfriar completamente antes de servir e acrescente o açúcar de confeiteiro.
Você pode manter esta torta por até 2 dias na geladeira, mas não congele.
Hilltop Farm Apricot Pie Filling
Hi Guys. Welcome back to Hilltop Farm. Today, join me as we can the Hilltop Farm Stewed Apricots.
Berry Pie with Lattice Top Recipe
This Berry Pie is a comforting dessert hardly to resist and forget. A buttery crumbly crust filled with amazing sweet, juicy and flavorful berries enhanced with a bit of lemon juice and zest. Served with a good ice cream makes this dessert simply irresistible.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 6-8 servings
Pastry Dough
2 1/2 cups (320g) all-purpose flour
1 cup (226g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 tsp (5g) salt
2 tbsp (30g) sugar
1 egg, beaten
3-4 tbsp ice cold water
Berry Filling
4-5 cups (600-700g) berries - I've used 2 cups (300g) blueberries,1 cup (150g) raspberries, 1 cup (150g) blackberries
2/3 cup (135g) granulated sugar
1/4 cup (30g) cornstarch
1/4 tsp cinnamon
1 tbsp (15ml) lemon juice
Lemon zest of a lemon
1 tbsp (15g) unsalted butter, cut into small pieces
Glaze
1 egg, beaten
1 tsp (5g) sugar
1. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and water and stir until incorporated.
2.Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.
3.Prepare the filling. In a small bowl combine sugar with cornstarch, cinnamon and lemon zest.
4.Place the berries into a large bowl, add the sugar mixture and lemon juice and toss to combine.
5. Preheat oven to 400F (200C). Prepare a 8 or 9 inch (20-23cm) pie pan.
6.Into a lightly floured surface roll first piece of dough until it's about 12in (30cm) in diameter.
7. Line the pan with the rolled dough and press the edges.Cut the excess dough.
8. Arrange the berry mixture over the crust. Refrigerate until dough strips are ready.
9. Roll the other piece of dough and cut into ½ inch (1cm) strips.
10. Brush with water the edges of the pie crust.
11. Create the lattice on top. Lay out 5 or 6 parallel strips of the pie dough on top of the filling, with about ½ in (1cm) space between them. Fold back every other strip. Add a long strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice is ready. Seal the edges and cut away the excess.
12. Brush the pastry with some of the beaten egg and sprinkle sugar on top.
13. Bake for 20 minutes. Add a pie crust shield or aluminum foil on top of the pie, reduce oven temperature to 350F (180C) and bake for another 25-30 minutes.
14. Remove from the oven and let the tart cool down for about 3 hours. Serve with ice cream.
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