Tagged:  Pies & Sweet Tarts

What fruit are you enjoying these days? Mmm, that’s what I thought – plums. If you’re buying them from your local farmers’ market, then you’re getting fresh, ripe plums. And, they’re sweet!

For an easy dessert this summer, make or buy pie pastry, slice up those plums, sprinkle them lightly with sugar et voilà. It’s fast, fresh and everyone will go, “Wowwww, how beautiful!”
Nancy’s Easy Pie Pastry* (recipe previously posted on this website)

Prep time: 30 minutes
Bake time: 30 to 40 minutes
Makes: One 9-inch tart

Ingredients:
ready-made pie pastry
3 to 4 fresh, ripe plums, sliced into 1/4-inch thick slices
2 tablespoons granulated sugar, for sprinkling

1. Preheat oven to 425°F.

2. Follow the rolling-out instructions for one sheet of pie pastry and transfer it to a large cookie sheet.

3. Lay out the plum slices in concentric circles and sprinkle sugar over them.

4. Turn the pastry edges inward, over the plums.

5. Cover the pastry edges with one-inch thick aluminum foil sheets.

6. Place tart on a rack positioned in center of oven and bake 30 to 40 minutes or until plums are tender and slightly bubble.

7. Remove foil strips for last 5 minutes of baking. Cool on cookie sheet set on counter.

8. Serve warm or cold, topped with vanilla ice cream or frozen yogurt.

Text and Photograph ©2012 Nancy DeLucia Real.

*Note: Fast and Fresh Plum Tart requires one rolled-out pie pastry.

Alternatively, use  Nancy’s Healthy Pie Pastry (found in our Recipes, under Pastry for Sweet & Savory Pies) which yields two pastry sheets. You can make half the pastry recipe – it will yield one pastry sheet.

Over the past ten years or so, I’ve been asked a zillion times, “Nancy, what’s your favorite dessert?” I always respond by saying, “classic American fruit pies”. In my opinion, there’s no better dessert than fresh fruit encased in flaky pie crust, topped with whipped cream or vanilla ice cream.

Since it’s the season for strawberries and rhubarb, here’s my classic and unique Strawberry Rhubarb Pie. I’ve made it since I was a teenager – from scratch. Just a few days ago, I made this for my Italian friends. It was the first time they had the strawberry-rhubarb combo and they loved it!

Prep time: 40 to 50 minutes
Bake time: 40 to 50 minutes
Makes: One 9-inch pie

FIRST, PREPARE THE PASTRY-

INGREDIENTS & INSTRUCTIONS FOR THE PASTRY:

2-2/3 cups all-purpose, unbleached flour
1 teaspoon salt
1/8 teaspoon ground cinnamon
3/4 cup sunflower or safflower oil
4 tablespoons cold water
Three 2-inch wide aluminum foil strips (to place over pastry edges during baking)
One 9-inch pie plate

1. In a 4-quart mixing bowl, combine the flour, salt & cinnamon.

2. Add the oil and, using a pastry cutter, mix until flour and oil combine to form pea-sized clusters.

3. Add water, 1 tablespoon at a time; mix until dough amalgamates and sides of bowl are clean. If needed, add 1 more tablespoon water.

4. Gather dough with hands; separate into two equal balls.

5. Wrap each dough ball in plastic and place in freezer for 10 to 12 minutes.

Meanwhile, prepare the strawberry-rhubarb filling-

INGREDIENTS & INSTRUCTIONS FOR THE STRAWBERRY-RHUBARB FILLING:

1-1/2 cups granulated, unbleached sugar
1/2 cup all-purpose, unbleached flour
2-1/2 cups chopped fresh rhubarb stalks (1/2-inch pieces)
2-1/2 cups chopped fresh strawberries (3/4-inch pieces, slightly larger than the rhubarb pieces)
1 teaspoon pure vanilla extract

1. In a 1-quart mixing bowl, combine the sugar and flour; set aside.

2. In a 6-quart mixing bowl, combine the chopped rhubarb and strawberries.

3. Gently stir in the sugar-flour mixture. Add the vanilla and gently stir; set aside.

NEXT, ROLL OUT THE PASTRY AND ASSEMBLE THE PIE:

1. Transfer one dough ball from the freezer to the refrigerator.

2. Unwrap the remaining dough ball and, on a flat, floured surface, flatten it to a 5-inch circle.

3. Place the pastry dough circle in between two lightly-floured 15-inch long waxed paper sheets.

4. Using a rolling pin, roll pastry from the center and outwards. After two to three rolling motions, peel off top waxed paper sheet and lightly flour the pastry.

5. Replace the waxed paper sheet over the pastry and flip.

6. Remove second waxed paper sheet & lightly flour pastry. Cover with waxed paper sheet again.

7. Continue rolling & flouring the pastry until it is 3 inches larger than the diameter of pie plate edges.

8. Remove top waxed paper sheet from rolled-out pastry. With one hand underneath the bottom waxed paper sheet & other hand over pastry surface, make a quick flip onto the pie plate.

9. Gently and slowly peel off the remaining waxed paper sheet from the pastry.

10. Carefully fit the pastry into pie plate edges. Using a fork, poke random holes in pastry; set aside.

11. Preheat oven to 425°F.

12. Repeat above rolling instructions with second pastry dough. Keeping the pastry inside paper sheets, set it aside.

13. Meanwhile, gently stir the strawberry-rhubarb filling and then carefully spoon it over pastry set in pie plate. Carefully flip second pastry over filling; peel off the waxed paper sheet.

14. Trim pastry edges to one-inch overhang. Turn pastry edges under.

15. With fingers, crimp or pinch the edges, creating fluted shapes. Cover fluted pastry edges with aluminum foil strips.

16. Place pie on a rack positioned in center of oven.

17. Bake 40 to 50 minutes or until fruit bubbles. Remove foil strips during last 5 to 8 minutes of baking.

18. Transfer pie to counter to cool. Serve warm or cold with 5-Minute Whipped Cream (found in our Recipes, under Desserts, Creams & Sauces), vanilla ice cream or garnish of your choice.

Text & Photograph ©2012 Nancy DeLucia Real

I’ve been fantasizing about peaches lately, but I’ve been lazy about preparing and rolling out pastry sheets. Thanks to ready made pastry, this luscious peach dessert is assembled in only 25 minutes. Red raspberry coulis adds color and delights all your senses! When serving, take in all the “oohs” and “aaahs” – your guests will think it took you hours to create this masterpiece.

Prep time: 15 minutes
Bake time: 15 to 18 minutes
Serves: 6

Ingredients:
One package Pepperidge Farm® frozen puff pastry sheets, thawed per manufacturer’s instructions
4 yellow peaches, peeled and cut into 1/2-inch pieces
1/3 cup granulated sugar
1 tablespoon unbleached all-purpose flour
1/4 teaspoon ground cinnamon
Five-Minute Raspberry Coulis (previously published on this blog)
Whipped cream and fresh mint leaves for garnish

1. Preheat oven to 425F and line a 12 X 18-inch baking sheet with parchment paper (alternatively, grease and flour the baking sheet).

2. On a flat surface, lay out two pastry sheets next to one another; set aside.

3. Meanwhile in a 2-quart bowl, stir to combine cut peaches with the sugar, flour and cinnamon; set aside.

4. With a pastry wheel or a knife, cut one pastry sheet in half lengthwise (vertically). Cut each half into three equal pieces – you now have 6 pastry rectangles.

5. Repeat with remaining sheet – you now have 12 pastry rectangles.

6. Divide the peach mixture evenly among 6 pastry rectangles.

7. Cover each peach filling with remaining 6 pastries; trim edges with pastry wheel or a knife to form neat rectangles.

8. Carefully transfer each peach pastry onto prepared baking sheet. Cover edges of each pastry with thin strips of aluminum foil – this prevents burning.

9. Place baking sheet with pastries on a rack positioned in center of oven for 15 minutes.

10. After 15 minutes, remove foil strips and bake an additional 2 to 3 minutes – monitor this carefully to prevent blackening.

11. Transfer baking sheet with peach pastries to a counter to cool 5 minutes.

12. Beginning at short end of each pastry, carefully slide a metal spatula between parchment paper and pastry. Gently loosen and lift pastry, placing it on an individual dessert plate. Repeat with remaining pastries.

13. Decorate each plate with the raspberry coulis; garnish pastries with whipped cream and mint leaves. Serve warm.

Variation: Using shears, cut pastries into squares, placing them on plates for decoration and garnish.

Text and Photographs ©2010 Nancy DeLucia Real