Cherry Crumble

Hello,

When our lovely neighbour gave us a bucket of cherries the other day, I thought I'd just eat all of them alone because I like cherries. Then I changed my mind and decided to make this easy cherry crumble. For me it's much easier than making cherry clafoutis and at the same time we prefer crumble than clafoutis.

We had such a lovely weather and delicious cherry crumble on a nice sunny Sunday.

CHERRY CRUMBLE

Ingredients;

400g pitted fresh cherries
40g brown sugar
2 tablespoons lemon juice
100 g flour
80g butter
100g brown sugar
50g rolled oats

METHOD;

- Mix cherries with sugar and lemon juice, set aside.
- Prepare the crumble by combined flour and butter, rubbing until the mixture resembles breadcrumbs.
- Add sugar and rolled oats, mix well.
- Transfer the cherries into baking dish and spread the crumbles evenly over the cherries filling.
- Bake in preheated oven at 180° for 35-40 minutes or until the crumble is golden brown.

Enjoy cherry crumble with vanilla ice cream!

Prune Pie

Bonjour,

If there's one thing I love about summer in Europe is all about fruits. Beside the tropical fruits like mangoes and melons, there's also a lots of other fruits too like apples, pears and assorted plums. At this time of the year, I love to make a few jars of homemade plum jam and I can giving it away to my MIL and friends.

I had bought few kilos of prunes from brocante last weekend and made a homemade jam as well tarte aux prunes.

PRUNE PIE

Ingredients;

1 store-bought shortcrust pastry (pâte brisée)
500g prunes
2 tablespoons prune jam
2 eggs
50g sugar
200ml heavy cream

METHOD;

- Wash and slice prunes in half and remove the pit.
- Preheat oven to 180°.
- Place the shortcrust pastry over a pie pan and spread prune jam over the pastry and place the prunes evenly.
- In a medium bowl, whisk together the egg, sugar and cream.
- Pour the egg mixture over the rhubarb and bake for 40-45 minutes.
- Sprinkle with sugar before serve.

Happy baking!

Rhubarb Pie

Bonjour,

When our neighbor gave us a bunch of rhubarb last week, I was thinking what to do with it, since I'm not a big fan of rhubarb. In my mind, the only thing I can do is to make a rhubarb pie. Someone put a smile when I say I'm going to make an old fashioned tarte à la rhubarbe. Simple and easy are always the best. Mon mari said the pie was so good and it was a perfect rhubarb pie indeed.

Since pâte brisée or shortcrust pastry are cheaper here, it can be easier to just buy it from the supermarket and at the same time it was quick and I can bake it straight into the oven. This basic rhubarb pie recipe is just the way french make tarte à la rhubarbe in spring or summer. Easy-peasy..

RHUBARB PIE

Ingredients;

1 store-bought shortcrust pastry (pâte brisée)
500g rhubarb
2 eggs
100g sugar
200ml heavy cream

METHOD;

- Wash and cut rhubarb into small chunks.
- Mix rhubarb with 2 tablespoons sugar, mix well and macerate for 1 hour or overnight. Drain the excess liquid.
- Preheat oven to 180°.
- Place the shortcrust pastry over a pie pan and place the rhubarb evenly.
- In a medium bowl, whisk together the egg, sugar and cream.
- Pour the egg mixture over the rhubarb and bake for 40-45 minutes.
- Sprinkle with sugar before serve.

Enjoy the summer tarte à la rhubarbe!

Crustless Coconut Pie

Bonjour,

There is a time when I need a quick and easy kind of dessert to prepare. Sometimes I don't believe if there is a snack foods that are so much easy to make. Without using so many utensils in the kitchen to bake something, this crustless coconut pie is one of them.

When I saw this recipe from pinterest, I went to the kitchen and made it right away because I had all the ingredients in hand. Blend and bake, this crustless coconut pie turned out great and delicious!

CRUSTLESS COCONUT PIE

Ingredients;

4 eggs
1/4 cup salted butter, soften
1 cup sugar
1/2 cup flour
1/2 teaspoon baking powder
2 cups milk
1 cup coconut flaked
1 teaspoon vanila extract

METHOD;

- Preheat oven 180° and prepare baking pie pan, set aside.
- Place all ingredients in blender and blend until smooth.
- Pour batter into the prepare baking pie pan and bake for 50 minutes to 1 hours.

As simple as that, happy baking!

Nyonya Pineapple Tarts

Hey,

Nyonya style pineapple tarts or tat nenas in Malay is one of the must thing have biscuit in many households during Chinese New Year or Eid Mubarak celebration. I've made this pineapple tarts last July and have made again last week. Some Malacca's Nyonya pineapple tarts that we can found in Malaysia are slightly larger is like eating two normal sized pineapple tarts.

Living far away from home just make me miss Malaysian pineapple tarts terribly. So I decided to buy pineapple and make the pineapple jam on my own. Even it takes a little time to cook and prepare this goodies, but its worth it. I've tried two different recipe doughs before that I got it from internet and I prefer the dough with corn flour because the pastry literally melt in your mouth!

There are so many pineapple tarts version we can find in the internet and so far I just made with this two recipe. Perhaps would try another recipe in the future.

NYONYA PINEAPPLE TARTS

Ingredients;

Recipe (1)
150g flour
2 tablespoons corn flour
1 tablespoon icing sugar
100g butter
1 egg york
A pinch of salt
Pineapple jam for filling

Recipe (2)
225 flour
125g butter or margarine
1 egg
1 tablespoon ice water
A pinch of salt
Pineapple filling

Pineapple filling;
2 pineapple
1 cup sugar
1 cinnamon stick

METHOD;

For the pineapple filling;
- Prepare the filling early or one day before.
- Peel pineapple and cut into cubes.
- Using a blender, blend pineapple into puree. Add little bit water if needed.
- Do not adding water for the second time, just use the first puree to mix with others.
- Pour the pineapple puree into a big saucepan or wok, add sugar and cinnamon and cook over medium heat until it thickens and the jam look like a paste. It takes about one hour or more to cook.
- Let the jam cool completely and chill in the fridge before using.
- The pineapple jam can store in the fridge for few weeks or a month.

For the dough;

- Both recipe method for the dough are basically the same.
- Mix flour, sugar, salt and butter, rub in the butter until resembles bread crumbs.
- Add in egg and ice water and lightly combine and gently knead the dough. Do not overwork.
- Wrap dough with cling wrap and allow to chill in the fridge for 30 minutes.
- Roll pineapple filling into small ball. Set aside.
- Roll out the dough to desired thickness, cut out with pastry cutter and arrange into baking pan.
- Place pineapple ball onto the centre of each tart shells.
- In other way, roll the dough, place the filling and roll it over. Any shape works well, open faced or enclosed tarts.
- Brush with egg york glaze if desire.
- Bake in the preheat oven 170° for 20-25 minutes or until the tart pastry looked golden brown.

Enjoy the Nyonya pineapple tarts!

Lemon Cream Fruit Tarts

Bonsoir a tous,

Few days ago I was thinking about fruit tart. So, last night I made these lemon tartlets specially for mon mari because he love lemon tart and he really enjoyed this one. Even though the taste not exactly the same as patisserie but it tasted just as good and won't be disappointed! I brought some for my friends in class and everyone liked it.

I have a basic recipe for tart dough and it was fabulous and deliciously sweet. This recipe make around 24-26 mini tarts. I had some extra lemon curd and I will freeze it so I always have some on hand. I hope everyone out there will enjoy this beautiful little summer dessert.

LEMON CREAM FRUIT TARTS

Ingredients:

1 cup butter, softened
3 tablespoon brown sugar
3 tablespoon white sugar
1 1/2 cups flour

METHOD:

- Using hand or food processor, mix together butter, sugar and flour in a bowl.
- Process and work the dough until it holds together.
- Chilled slightly in freeze for 5- 10 minutes.
- Meanwhile, preheat oven to 170°.
- Take a small chunk and place it into each tartlet pan and press the dough all the way up to the edge.
- Bake for 10-15 minutes or until light brown.
- Remove from oven and use a round measuring spoon to gently press down dough to form a shallow indent. Cool completely.

Homemade Lemon Curd:

2 eggs
1 cup sugar
1/2 cup butter
1/3 cup lemon juice
1 tablespoon lemon zest

- Using a double boiler, beat eggs and sugar.
- Stir in butter, lemon juice and lemon zest. Stirring constantly.
- Cook over simmering water for 15-20 minutes or until mixture slightly thickens and coats spoon.

Lemon Curd Cream:

1 cup heavy cream (creme epaisse)
4-5 tablespoon lemon curd

- Whip heavy cream and fold in lemon curd.
- Spoon lemon cream in each tart and top with any fruit as you desired. Mine used mango fruits.

Voila, bon weekend et bon appetit!!