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Archive for the 'Pies and Tarts' Category

Bilberry Mazarins

Sunday, November 26th, 2006

Mazariner are delicious Swedish mini tarts with almond paste filling. Normally they are covered with glaze, but this variant not only contains additional bilberries but also calls for a pretty cross-hatch pattern over each mazarin, omitting the traditional glaze. The crust is a normal rich short pastry which is always used for mazarins and the only new things are the bilberries and the cross-hatch pattern. I did both variants, and I really recommend skipping the pattern and just glazing each mazarin traditionally as those one tasted the best and were much quicker do do. The bilberries goes really well with the almond filling. Next time I’ll use less flour in the filling though, I thought that it was a bit too “bready”. I found the recipe in yesterday’s issue of Svenska Dagbladet and it’s originally from a cookbook by Melker Andersson and Danyel Couet. The name of the book isn’t mentioned, but I guess that the recipe is from Oas – Fredsgatan 12 . The original recipe makes 10 small tarts, but I uses smaller disposable ones which gave me 16 mazarins.

    Blåbärsmazariner (Bilberry Mazarins)
    (makes about 16)

    dough:
    3 dl flour
    0.5 tsp baking powder
    50 ml caster sugar
    100 gram cold butter
    1/2 lightly beaten egg

    filling:
    50 gram butter
    200 gram almond paste (NB: marcipan contains more sugar and less almonds)
    2 eggs
    50 ml flour (next time I’ll lower the amount)

    bilberry filling:
    500 ml bilberries
    1 tbsp caster sugar
    1-2 tbsp potato flour (the larger amount if you use frozen blueberries)

    glaze:
    200 ml icing sugar
    about 2 tsp water

    Combine all ingredients for the dough quickly, adding the egg at the end. Chill for at least 1 hour.

    Preheat oven to 200 degrees C (I baked them in 175 degrees which I thought was appropriate for my hot air oven).

    Use small tart pans or even smaller aluminium disposable ones. Roll out the dough, preferable between cling film as it’s rather hard to handle, and cover each pan with dough. Put the pans on a tray and let them rest in the freezer for 30 minutes.

    Stir softened butter until smooth, then add finely grated almond paste and each egg separately. Stir in flour. Divide filling between tarts.

    Combine sugar and potato flour. Add the (defrosted) bilberries and stir carefully. Divide the bilberries between the tarts.

    Bake the mazarins on a cookie sheet in the middle part of the oven for about 15 minutes. Let cool.

    Sift the sugar for the glaze, then stir in water gradually until glaze is smooth and shiny. Spread thinly on cooled mazarins.

Rhubarb and pineapple pie

Monday, November 13th, 2006

Rhubarb and pineapple are two of my favourite fruits. When we went for groceries a couple of days ago I almost started to scream when I saw that they had rhubarb. It was expensive but sometimes you just need rhubarb desperately! I thought a long time what I should do with my precious rhubarb and I finally decided to make a variant of a recipe on rhubarb and pineapple pie from RecipeZaar. The pie is a bit tart, which I love, and it goes perfectly with vanilla ice cream. I’ve changed all amounts and use my own recipe for pie crust.

    Rhubarb and pineapple pie

    dough:
    550 ml flour
    200 gr butter
    4 tbsp cold water
    6 tsp icing sugar

    filling:
    500 gr rhubarb
    350 gr pineapple rings (one can)
    50 gr flour
    200 gr icing sugar

    to serve:
    ice cream
    icing sugar

    Combine the flour, sugar and butter to a grainy mixture. Add the water and combine to a soft dough. Put aside 1/5 of the dough (put it in the fridge) and press the rest over the bottom and sides of a spring form. Place the spring form in the fridge for 30 minutes. Heat the oven to 200 °C and then bake for 10 minutes.

    Slice the rhubarb into 0.5 cm wide pieces, cut the pineapple rings into similar sized pieces. Put the fruit in a bowl, add flour and sugar. Stir. Pour everything into the pie shell.

    Roll the remaining dough until thin. Cut into strips and place them over the filling in a nice pattern.

    Bake the pie in 175° C on bottom rack for 50 minutes until browned and the rhubarb is cooked (the pineapple will remain rather firm). Sprinkle icing sugar and serve with ice cream.

Chocolate truffle cake with Walnut crust and Raspberry sauce

Thursday, July 27th, 2006

yummy...
This chocolate truffle cake is really simple to make and it’s delicious as well. The truffle is creamy and smooth and is perfect to the crunchy nut crust. I think that the crust was a bit too fragile, but nobody else complained. I made it for this year’s Midsummer Eve while Fredrik did the raspberry sauce. The recipe is from a book called Chokladfabriken which was one of my foodie gifts from my dear colleagues when I quit at my old job last year. The original recipie calls for Pecan nuts but as they didn’t have them in my store I used Walnuts instead (which they suggest as a substitution in the recipe). I used my smallest spring form (also from my colleagues) which is about 15 cm wide and 4 cm high, the truffle cake fitted perfectly. But don’t try to use a smaller spring form than that though.

    Chocolate truffle cake with Walnut crust and Raspberry sauce

    Crust:
    70 g Walnuts (or Pecan nuts)
    40 g demerara sugar
    20 g unsalted butter (room temperatured)
    10 g flour

    Truffle:
    120 dark chocolate
    150 g whipping/double cream
    20 g eggyolk (1)
    50g unsalted butter

    Raspberry sauce:
    400 g Raspberries
    about 30 g icing sugar (how much depends on the raspberries sweetness)

    Crust: Coursly crush the nuts and combine them with the rest of the crust ingredients. Press down the mixture in a small spring form and bake in 200 degrees C for 5 minutes. Let the crust cool completely.

    Truffle: Chop the chocolate finely. Bring the cream to boil and pour it over the chocolate. Stir until the mixture becomes smooth, add the egg yolk and stir smothly again. Pour the truffle over the cool crust and let the truffle cake rest in the fridge for 2 hours.

    Raspberry sauce: Mix the raspberries in a food processor. Add icing sugar a little at a time and taste so the sauce won’t get too sweet.

A yummy goodbye with 2 pies

Tuesday, October 11th, 2005

Apple pie with almond paste and walnuts
Yesterday afternoon I went to work for my last fika and to say goodbye to everyone at the IT department. But actually the real leave-taking will be tomorrow night, at home of one of my colleagues where we’ll all have dinner due to the fact that 4 of us have left the department and company. If anyone is curious it is now official that I have accepted and signed a contract for my former employer, beginning from January 1st. I could, if I wanted to, start earlier. But as I still get salary from my old company until the last of January, I prefer to have some time off. Until January I will, as I wrote earlier, take care of myself and the family – including the cats :-)

Yesterday to the fika I brought with me luke warm pies: a lemon tart and an apple pie with almond paste and walnuts. They seemed to be a success and I will surely bake them more times. The lemon tart is a variation of the Passion Fruit Tart that I’ve made earlier, the original recipe for the lemon tart in Swedish can be found here at Arla’s homepage. It’a both sweet and tangy, and tastes really refreshing. The apple pie is from the book Äppelkakor by Ann-Kristin Hallgren, and the recipe was published in Swedish on Aftonbladet’s homepage. This apple pie isn’t so sweet and is excellent with a cup of coffee; it has a nice taste of almond paste and walnuts which is a great combination with the apples and the pie crust.


Lemon tart

Apple pie with almond paste and walnuts

2 large apples
CRUST:
400 ml flour
0.5 tsp baking soda
3 tbsp caster sugar
150 gram butter

GARNISH:
1 tbsp coursly chopped walnuts

WALNUT FILLING:
200 gram almond paste
2 eggs
100 ml finely chopped walnuts
100 gram butter, room temperatured

1. Heat the oven to 200°C.
2. Combine the dry ingredients for the crust and mix with the butter, until you get a dough. Let it rest in the fridge for a while.
3. Roll out the dough and then cover a spring form with it. The author recommends a rectangular spring form, but I used a normal round one and it worked fine.
4. Grate the almond paste, whip the eggs lightly and then combine all the ingredients for the filling. Pour (or actually place, as it’s rather firm) the filling into the crust.
5. Wash the apples, remove the seeds and divide them into halves. Slice the apples thinly and arrange them in the filling making a nice pattern.
6. Sprinkle the walnuts over the pie.
7. Bake the pie for about 25 minutes (my oven is a bit weird, so I had to increase the time).

Apple pie with almond paste and walnuts, ready to bake in the oven.
Lemon Tart

CRUST:
300 ml flour
2 tbsp caster sugar
125 g butter
1 egg yolk
FILLING:
3 eggs
200 ml caster sugar
200 ml double/whipping cream
2 tbsp flour
1 tsp vanilla sugar
zest and juice from 1 lemon (if you want you can add one lime as well)

Combine the flour, sugar and butter to a grainy mixture. Add the egg yolk, work into the flour mixture to form a soft dough. Knead briefly and press the dough over the bottom and sides of a tart pan. Place the pan in the fridge for 30 minutes.Heat the oven to 200 °C. Beat the eggs and the sugar until light. Add the remaining ingredients. Pour the filling into the crust. Bake in the bottom part of the oven for about 30 minutes (as usual longer in my oven). Let the tart cool and then garnish with icing sugar.


Lemon tart. You can add some passionfruit to the filling to get a passion fruit tart instead.

Plum Pie with caramelized almond cream and Blue Booze

Thursday, August 11th, 2005

Yesterday we were invited to our friend Andreas for dinner. I always bake something when we visit him, and this time I decided to bake a plum pie to be served with almond cream, which in this case is whipped cream with carmelized almond. The pie was delicious, even though the plums that I bought weren’t perfect. Next time (and there definitely will be a next time for this pie) I’ll maybe substitute the plums with cherries or some other tart fruit. The pie filling consists of almond paste, eggs and butter which is a great combination.


For dinner Andreas made us a lovely salmon dish which is easy to make and is really great. The dish consists of salmon, leek, grated horseradish and boiled new potatoes. Put all the ingredients in an aluminium foil package that you put on the grill. As the weather was bad yesterday the fish package was put in the oven instead. The result was a delicious and easy fish dish that I truly recommend. For variation you can add some cream or white wine in the fish package. Andreas made a big one, but you can do small individual ones as well. For dessert we had the earlier meantioned plum pie and after the dinner Andreas started with his spooky drinks, that most of the time are delicious but sometimes can be horrible…

First he made some blue drink that we only had a gulp of before we sentenced it to the kitchen sink. Next up was Spillolja (“Oil spill”)… Does that sound like something that you would voluntarily drink? No, I don’t think so… But actually it was quite nice; Coca Cola, Blue Curacao and Cream. Except for the fact that the drink separates really bad…

The oil spill drink.

It looks just like… oil spill…or something worse, just take a look at the above photo. Andreas has actually worked as a bartender and when he ordered this drink on a night out with us last summer, the waiter didn’t think that we would actually drink it as it looks terrible. At least this time we didn’t drink “Monkey Brain” that consists of Sambuca, Campari and Baileys which clash and get the look of… yes monkey brain… Instead of Monkey Brain, Andreas invented a new drink yesterday called “The immigrant” containing banana liqueur and swedish nyponsoppa (rose hip soup), actually rather nice tasting.
We had a great time and we even played or actually sang the karaoke game Singstar (for PS2). Singstar is a funny party game, especially if you like to sing (but who doesn’t after some blue drinks?).

    Plum Pie with caramelized Almond Cream
    (From the Swedish magazine “Allt om mat”)

    Crust:
    180 gr flour
    150 gr butter
    3 tbsp sugar

    Filling:
    8-10 plums
    300 gr almond past
    100 g butter, room temperatured
    3 eggs
    2 tbsp flour

    Decoration:
    Icing sugar

    Almond Cream:
    75 gr blanched an thinly sliced almonds
    1.5 tbsp sugar
    1 tsp lemon juice
    1 tsp butter
    250 ml double cream

    Combine the ingredients for the dough and roll it out. Press the dough over the bottom and sides of a tart pan. Place the pan in the fridge for 1 hour. Heat the oven to 200 °C and bake the crust for about 10 minutes.

    Divide the plums into halves and remove the plum stones. Grate the almond paste and combine with the butter. Add an egg at a time and blend. Add the flour. Pour the filling into the crust and add the plum halves. Bake in the bottom part of the oven for about 30 minutes or until the filling becomes golden.

    Roast the almonds either in the oven or in a dry frying pan, put aside. Melt sugar and lemon juice in a frying pan. Add the almonds when the sugar is golden. Blend the almonds until all of them are covered with caramel. Add butter and blend. The butter makes the almonds to separate easier from each other. Let the almonds cool.

    Chop the almonds and whip the cream. Combine the whipped cream with the almonds. Put some icing sugar on the pie and serve it lukewarm with the almond cream.

SHF#9 Tantalizing Titillating Tempting Tarts: Passion Fruit Tart

Friday, June 17th, 2005

Friday means fredagsfika at work. We hardly ever have any coffee breaks at work, everybody always drink their coffee or tea by the computer. On fridays though, we have fredagsfika. Every friday somebody is responsible to bake/buy cakes or something sweet to the coffee break that we have together once a week. As today is Sugar High Friday with the theme tarts and it was my turn to bake for the fredagsfika, I wanted to kill two birds with one stone (this expression sounds so brutal in English… In Swedish it is “hit two flies in one swap”..But this isn’t any language blog even though it’s very interesting..). Anyway, the host of Sugar High Friday 9 is My life in flow and the theme is tarts, tantalizing titillating tempting tarts. I made a delicious tart with strawberry and rhubarb cream and vanilla custard for the French food blog event Blog Appétit last week, and for this event I decided for a tart with passion fruit. I found the recipe in a swedish magazine that I get every now and then from the food company ICA. For the fredagsfika I also baked Nigella’s rhubarb cornmeal cake, that I also made last month. The passion fruit tart is really tasty and refreshing, both sweet and tart.

As I had the tart with me to work, I used a disposable pan.
    Passion Fruit Tart (from Buffé issue 5 2005)

    3 dl flour
    2 tbsp caster sugar
    125 g butter
    1 egg yolk

    Filling:
    3 eggs
    2 dl caster sugar
    2 passion fruits
    2 dl double/whipping cream
    2 tbsp flour
    1 tsp vanilla sugar
    zest and juice from 1 lime

    Garnish:
    2 passion friuts
    icing sugar

    Combine the flour, sugar and butter to a grainy mixture. Add the egg yolk, work into the flour mixture to form a soft dough. Knead briefly and press the dough over the bottom and sides of a tart pan. Place the pan in the fridge for 30 minutes.

    Heat the oven to 200 °C. Beat the eggs and the sugar until light. Add the passion fruit flesh and the remaing ingredients. Pour the filling into the crust. Bake in the bottom part of the oven for about 30 minutes. Let the tart cool and then garnish with passion fruit and icing sugar.

Blog Appétit # 3 – fraises & rhubarbe: Tarte d’été

Monday, June 6th, 2005
(This is an entry for the French food blog event Blog Appétit with the theme rhubarb and strawberries, for English see below).

Ceci est ma première participation à Blog Appétit l’évènement culinaire des blogs francophones. Je ne suis pas Français et malgré j’ai étudié Français au lycée (il y a beaucoup d’années), je ne me rappelle pas beaucoup…Mais comme j’adore la rhubarb and les fraises ja veux vraiment participer et j’essayerai de faire mon meilleur.

La rhubard et les fraises sont un combinasion merveilleuse, un goût d’été! Ce qui pourrait être meilleur qu’un dessert d’été, un tarte aux fraises et au rhubarb avec une crème de vanille!? Avec un peu imagination et inspiration d’autres recettes j’ai inventé cette tarte. Je suis désolé pour mon mauvais Français, mais le plus important est la tarte et le fait qu’elle est délicieuse! La tarte et aussi acide et aussi sucré, avec une douce crème de vanille.


Tarte d’été aux fraises et au rhubarb avec crème de vanille

Crème de rhubarbe et de fraises
1,5 dl de sucre
300 gr de rhubarb (épluché et coupé)
200 gr des fraises (coupé)
3 cuillères à café de gélatine

Crème de vanille
5 jaunes d’oeufs
1 gousse de vanille
3 dl de crème liquide
1 dl de sucre
1 1/2 cuillères à soupe de Maïzena

La pâte
125 gr de pâte dámande
un peau de sel
125 gr de beurre
4 dl de farine
1 oeuf
3 cuillères à café de Grand Marnier
2 cuillères à café de zeste d’orange

Gélatine des fraises pour décoration
1 dl d’eau
1 dl de syrop de fraise
1 cuillère à café de gélatine

Pour décoration
300 gr des fraises

La pâte:
Préchauffez votre four sur 200°C. Mélangez la pâte d’amande et le sel. Mélangez jusqu’à ce que la pâte est devenu lisse, ajoutez alors le beurre dans de petites parties. Ajoutez l’oeuf entiere, le zeste d’orange, le Grand Marnier et enfin la farine. Faites attention à ne pas travailler la pâte trop longue après que la farine soit ajoutée. Couvrez la pâte et laissez-la se reposer dans le réfrigérateur pendant une heure. Roulez la pâte entre feuille de plastique bien farinée. Puis mettez-la dans un moule à tarte e pius mettez-la dans un sac plastique . Mettez le moule dans le congélateur pour une heure. Sortez le moule et missez-la directement dans le four. Reduse la température à 180 degrés et faites cuire au four jusqu’à ce que soit prêt (20-25 minutes).


La pâte.

Crème de vanille:
Avec la pointe du couteau, grattez l’intérieur de la gousse de vanille. Mélangez tous le ingredients de la crème dans une casseroule. Travaillez avec un fouet et faites épaissir à feu très doux (ne pas faire bouillir). Laissez la casserole refroidir dans l’eau et continuez à fouetter.


Crème de vanille, avant et après.

Crème de rhubarbe et de fraises:
Bouillez la rhubarbe et les fraises avec du sucre. Ajoutez la gélatine. Je ne me rappelle pas exactement combien de gélatine j’ai employée, mais s’il trop liquide rechauffez la crème et ajoutez plus de gélatine. Laissez le crème refroidir.


Crème de fraises et de rhubarbe, avant et après.

Gélatine des fraises pour decoration:
Bouillez le syrop et l’eau. Ajoutez la gélatine. Laissez refroidir.

Montage de la tarte:
Remplissez le croûte avec la crème de rhubarbe et de fraises. Laissez la tarte s’épissir, puis ajoutez la crème de vanille. Décorez la tarte avec des fraises et de la gélatine de fraise.


Le montage de la tarte.


Bon appétit – ou peut-être Blog Appétit!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

English version:

Summer cake: Strawberry and rhubarb pie with custard

Rhubarb and Strawberry cream
1.5 dl caster sugar
300 gr rhubarb (rinsed and chopped)
200 gr strawberries (rinsed and chopped)
3 tsp gelatine

Custard
5 egg yolks
1 vanilla pod
3 dl cream
1 dl caster sugar
1.5 tbs Maïzena

Pie crust:
125 gr almond paste
a small amount of salt
125 gr butter
4 dl flour
1 egg
3 tbsp Grand Marnier
2 tsp orange zest

Strawberry jelly for decoration
1 dl water
1 dl strawberry syrop
1 tsp gelatine

300 gr strawberries for decoration

The pie crust:
Preheat the oven 200°C. Mix almond paste with salt until the paste has became smooth, then add butter in small parts. Add egg, orange zest, Grand Marnier and finally the flour. Be sure not to work the dough too long after the flour is added. Cover the dough and let it rest in the refrigerator for one hour. Roll the dough between plastic wraps that are well sprinkled with flour. Arrange the dough in a pie form and put it in a plastic bag or cover it with plastic wrap . Put the form in the freezer for one hour. Take out the form from the freezer and put it directly into the oven. Reduse the temperature to 180 degrees and bake until ready (20-25 minutes).

Custard:
Scrape the interior of the vanilla pod with the point of a knife. Mix all of the ingredients in a saucepan. Whip the custard with a plastic whip (else the custard may become discoloured) and let it simmer, don’t boil. Let the saucepan cool in cold water and continue to whip for a while.

Rhubarb and Strawberry cream:
Boil rhubarb and strawberries with sugar. Add the gelatine. I don’t remember exactly how much gelatine I used, but it it’s too fliud just warm the cream and add some more gelatine. Let the cream cool.

Strawberry jelly for decoration:
Boil the syrop and water. Add the gelatine. Let cool.

How to assemble the cake:
Fill the pie crust with the rhubarb and strawberry cream. Let the rhubarb and strawberry cream stiffen a bit, then add the custard. Decorate the cake with sliced strawberries and paint the top of the cake with the strawberry jelly.