Blueberry Galette

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I found another reason to turn on my oven the other day.  I love a quick and easy dessert recipe, and this is one that I turn to regularly, especially in the fall and winter. Its easy to assemble before you begin dinner, then you pop it into the fridge to chill while you cook. Just before you sit down to eat you put it in a hot oven and it bakes while you enjoy your supper, it cools as you relax and digest and just when you’re ready to eat a little something sweet for dessert, its ready too.  This also is a great recipe for figs, apples, cherries… you get the idea. I use a boxed pie crust that comes with two crusts individually wrapped. Pie crust is my kryptonite (’cause I have hot hands). This recipe uses one, so I have a second crust waiting for me for another time.  But by all means, if you aren’t as lazy and inept as me, of course you can make your favorite pie crust from scratch.

Blueberry Galette

1 boxed pie crust, chilled

1 pint fresh blueberries

1/2 cup graham cracker crumbs

1 tbsp butter

1 tbsp brown sugar

zest of half a lemon

Preheat oven to 350 degrees.

On a cookie or baking sheet lay pie crust flat. Sprinkle graham crackers, brown sugar, lemon zest and blueberries in the middle. Cut up cold butter into little pieces and sprinkle evenly over fruit.

Fold edges of pie crust over and pinch together to create a pie. Sometimes I’ll do an egg wash and sprinkle with sugar, but its not necessary. Bake for 25-30 minutes until crust is golden and fruit is bubbly.  For easy cleanup bake on a piece of foil or parchment paper.  Cool for at least 15-20 minutes. Its extra yummy with vanilla ice cream on the side.

-Marie

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Halloween Fruit Tart

Halloween doesn’t have to be a candy explosion and it’s certainly NOT just for the young, it’s for the young at heart. This tart will get you in the festive mood just in a slightly more grown up manner.

 

PASTRY DOUGH

This is a pate brisse dough

 

8oz Butter

 

8oz all purp flour

 

4 oz cake flour

 

1/2 tsp salt

 

1/4 tsp baking powder

 

3 fluid oz ice cold water

 

I coloured the dough as I was adding the water at the end but think it may be easier to soften the butter and add the food colouring to that and then re refrigerate it before you start.

 

Cut  the butter into little pieces Combine the dry ingredients; Rub butter in by hand or with a paddle on the lowest speed, leaving pieces of butter no bigger than the size of a pea.

 

Stir in the water little by little until the dough holds together. Scrape out of bowl and wrap in cling film and flatten into a disk. chill for 30 mins in fridge.

 

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Roll out until 1/8 -1/4inch thick and big enough to hang over the edge of a 9 x 9 inch square tart pan,Press into the edges and leave the over hang, Prick bottom of pastry with a fork.

 

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Chill for a further 30 mins and then bake blind for 20-25 mins leave to cool and trim edges with a sharp knife

 

PASTRY CREAM

1 pink milk

 

2 oz corn starch

 

4 oz granulated sugar

 

1 egg

 

4 yolks

 

2 oz butter

 

1/4 vanilla extract

 

orange food colouring

 

3 oz orange liqueur

 

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Dissolve cornstarch in 1/8 total amount of milk

 

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Combine remaining milk with sugar in a saucepan, bring to a boil.

 

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Whisk the whole egg and then yolks into cornstarch mixture.

 

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Pour a third of the boiling milk into the egg mixture, whisking all the while. Return the remaining milk mixture to the boil

 

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Whisk the egg mixture into the boiling milk, whisking all the time until the pastry cream thickens and returns to the boil. Whisk constantly for 1 min.

 

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Dissolve food colouring in orange liqueur

 

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Remove  the custard mixture from heat and beat in the butter, vanilla and orange liqueur.

 

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Pour into a bowl and cover with cling film pressing it directly onto the surface. Chill immediately

 

ASSEMBLING THE TART

These are the fruits I chose to use

 

Concord grapes

 

Blackberries

 

Blue berries

 

Green grapes

 

Kiwi fruits

 

You will also need some apricot preserve to glaze the fruits with.

 

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Trim the edges of the pastry with a sharp knife. Remove the pastry cream from the fridge, you may need to whisk it slightly to loosen it up. Then pour the pastry cream into the pastry shell and pop back into the fridge while you prepare the fruit.

 

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A beautiful assortment of fruits that will set off the orange pastry cream and black pastry perfectly.

 

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Slice the kiwi and lay in a circle on the pastry cream, overlapping them as you go. Pat the kiwi slices to remove any excess moisture

 

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Fill in the corners with a mixture of blueberries and concord grapes

 

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Add a circle of grapes inside the kiwi’s and finish with the blackberries and more blueberries in the centre.

 

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Melt the apricot jam and brush over the fruit.

 

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All that’s left to do is cut into the tart and watch the pastry cream ooze out.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Jose’s Labour day lychee libation

This is simply delicious, It was our Labour day cocktail up at The Croakery. This is one cocktail you don’t have feel bad about indulging in! It contains lots of anti oxidants and DHA, courtesy of the minute maid juice.

Meet the players ( from left) Home made Lychee vodka, Litchini, Jose Cuervo gold, Minute maid pomegranate blueberry juice and simply lemon

Meet the players ( from left) Home made Lychee vodka, Litchini, Jose Cuervo gold, Minute maid pomegranate blueberry juice and simply lemon

Measure equal parts of lychee vodka and Tequila, measure out half that amount of litchini. Mix with equal parts of  the juices to taste