Remember that we promised you the recipe for the Fruit Pie? Well, here it is! This pie would make a really great dessert that you can spend the coming weekend with!
Things that you need:
The Dough à Pate Sucree. Makes 520 g (in this case you only need 220 g but no worries any excess dough you can keep in freezer up till 3 months )
- 250 g plain flour
- 100 g cold butter , cubed
- 100 g icing sugar, sifted
- Pinch of salt
- 2 eggs at room temperature
Things that you need to do:
Ideally you should work your dough in a cold kitchen and cold surface such as marble board/kitchen top. But for some of us who don’t have the luxury to have air conditioned kitchen and marble kitchen top, you have to keep these 2 things in your mind, work fast and have faith that the dough will turn okay! (these actually don’t really help that much ..but.. it keeps me motivated 😀 ).
Okay, here are the real steps:
Put the icing sugar, salt and flour in a big mixing bowl. Then quickly rub the butter with your fingertips till it resembles bread crumbs. Add in the eggs and work them into the flour using your fingertips till the dough begins to hold together. Knead the dough a few times till it is smooth. Roll the though into a ball then wrap it in cling film and rest in the fridge for 1-2 hours before using.
After the dough is rested, unwrap it roll it quickly on a lightly floured clean cold surface to 2-3 mm thickness. Then put it in the pastry case (you can use the small cases or the big one), cut off the excess pastry with a sharp knife. Rest the case in the fridge for 20 mins.
Preheat the oven to 180 C. Prick the base of the pastry case lightly and bake blind for 15 – 25 mins (if you don’t know what is bake blind… well, google it!). Remove the beans and paper and return the case for 5 – 10 mins. Then unmould onto a wire rack.
Crème Patissiere (Makes 750 g –> in this case you only need around 200 g of it)
- 6 egg yolks
- 125g caster sugar
- 40 plain flour
- 500 ml milk
- 1 vanilla pod split lengthways
In a sauce pan, heat the milk with 2/3 of the sugar and vanilla pod . At the same time whisk the egg yolks and 1/3 of the sugar together in a bowl to a light ribbon consistency, then whisk in the flour thoroughly.
Once the milk comes to the boil, pour some of the milk onto the egg yolk mixture. Mix quickly and mix it well, ensure the mixing don’t create any lumps, it should be watery at this stage. Then pour in the rest of the milk into the egg mixture while continue whisking.
Return the mixture into the pan and bring it the boil over a medium heat, stirring continuously with the whisk. You have to mix it fast so it wont create any lumps. The mixture should be creamy and smooth. Let it bubble for 2 mins then pour into a bowl.
Dust the crème patissiere with a veil of icing sugar to prevent a skin forming as it cools. Once it cold it can be kept till 3 days. Remove the vanilla pod before using.
Putting all together:
Put in the crème patissiere into the pastry case (or cases) evenly . Then decorate the top with fruits that you like (berries, kiwi, mango, even papaya if you like … *yuck*.. ). If you want to make the fruits looks shiny brush it with a bit of jam, it will give the glossy look without ruining the taste 🙂
Another version of the crème is that you can put mix the 200 g of crème pattisiere with 80 g whipped double cream. It will have a lighter texture of the crème.