Pie

Chocolate Pumpkin Pie

Posted by Cupcake Kelly on Nov 14, 2011 in Pie, Slider | 3 comments

Since Thanksgiving is an American holiday and it’s only ever on a Thursday I’m usually at work. Instead of celebrating on Thursday my friend picks a Saturday in November and throws a massive party! I’m usually in charge of desserts of course! This year I made this Chocolate Pumpkin Pie and also a Pumpkin Layer Cake. If chocolate isn’t your thing I made a Pumpkin Pie with a Crunchy Pecan Topping last year.

Classic Treacle Tart

Posted by Cupcake Kelly on Sep 29, 2011 in Pie | 7 comments

I have lived in London for nearly 10 years and I only had my first slice of treacle tart a few weeks ago at Bonds restaurant in The City (they have good lunch deals in August as all the bankers are off on holiday). I guess I never tried it because it looks a bit plain but I was so wrong. It’s a very simple dessert but it’s a national classic for a reason! It tastes so good when it’s warm with a bit of ice cream or cream.

Apricot & Pistachio Tart

Posted by Cupcake Kelly on Aug 23, 2011 in Fruit, Pie | 5 comments

Apricot Chiffon Pie

Posted by Cupcake Kelly on Aug 5, 2011 in Fruit, Pie | 8 comments

Poppy Blueberry & Blackberry Crumble

Posted by Cupcake Kelly on Jun 21, 2011 in Fruit, Other Desserts, Pie | 4 comments

This is the first recipe I made from One More Slice. Click here to read my review of the book. I must be turning British because after nearly nine years I am finally tempted by a good crumble.The recipe calls for just blueberries but I threw some blackberries in there just for fun.

I’m sometimes hesitant about crumble topping with oats as they can get a bit soggy and chewy. This topping was lovely and crisp. We are the whole tray in two days. I loved the addition of poppy seeds to the fruit. Makes it a little different than just a standard crumble.

Poppy Blueberry Crumble
adapted from One More Slice (makes one pie/tray)

Ingredients
250g unsalted butter, cold
150g light brown sugar
175g plain flour
25g poppy seeds
150g oatmeal (After I made this I figured out she’d meant like a bowl of oatmeal. I threw in 100g of oats instead)

Filling
750g blueberries and blackberries
100g sugar
25g cornflour

Pear Tarte Tatin

Posted by Cupcake Kelly on May 24, 2011 in Fruit, Pie | 9 comments

   

I made my own puff pastry but I’m not sure it’s worth it. It takes forever and I didn’t really follow the instructions in the book because we were getting impatient! It tasted fine though. The photos are pretty dark since I made this at ten o’clock at night and this dessert has to be eaten right away. It won’t taste as good the next day.

Pear Tarte Tatin
adapted from Peyton & Byrne British Baking

Ingredients
300g Puff Pastry (I’m not including the recipe since I made a lot of short cuts. It’s all in Oliver’s book however). Don’t feel guilty about buying store bought.
6 firm pears
juice of half a lemon
75g unsalted butter
100g caster/superfine sugar

1. On a lightly floured surface roll out the puff pastry to 2mm thick using your tarte tatin dish or oven safe frying pan as a template. Place in the fridge while you prepare the rest.

2. Peel and core the pears and cut into quarters. Squeeze the lemon juice over them to keep them from turning brown.

3. Place the tin or oven safe frying pan over medium heat and melt the butter until it foams. Pour in the sugar and stir until it dissolves.

4. Arrange the pears in the dish cut side up in a tight circle with the narrow ends touching in the pan.

5. Turn the heat up until the sugar starts to caramelize and the pears start to get soft and shrink slightly. Remove from the heat and let rest for 5 minutes.

6. Arrange the pastry over the top of the dish and tuck the edges inside. Pierce with a knife to allow the steam to escape. Place on a baking tray and bake for 20-30 minutes until the pastry is golden brown and juices bubbling at the sides. Set aside to rest for 5 minutes.

7. Place a plate larger than the tin over top and quickly flip the tart onto the plate. Drizzle the juices over top.

Place the lid on top and quickly (but carefully) flip it over

8. Serve with a scoop of ice cream or pouring cream! The two of us managed to eat the whole tart in one sitting. I’ve got enough dough so I’m thinking Pineapple Tarte Tatin next!