Afternoon bakers
DRUMROLL PLEASE! Your Golden Spoon Winner for FIllings week was @beckyrobinson21 with her gorgeous pear filled tarts. Becky has kindly shared her award winning recipe so that you can have a crack at them yourselves!
Ingredients
For the pastry –
125g unsalted butter, chilled and cubed
250g plain flour
75g caster suagr
1 medium egg
The filling –
I used 75g of pear, apple and raspberry filling but to make at home –
1 small apple, cored and cubed to 1/2cm size
1 small pear, cubed to 1/2cm size
handful of raspberries, chopped
30g sugar
15g semolina
1sp mixed spice
Note – to fill the pies you really don’t need a lot of filling, you might have some left over depending on the size of heart you decide to use but you can make extra pies or freeze the fruit mix.
For coating –
1 egg yolk
Recipe
To make the pastry rub together the butter and flour until it resembles breadcrumbs. Add the sugar and egg and bring together with your hands to form a dough. Wrap in clingfilm and chill for 30 mins.
Mix together the chopped fruit, mixed spice and sugar into a saucepan. Mix well so the juice of the raspberries brings everything together, heat until the fruit is just tender. This won’t take very long as the fruit is chopped quite small, be careful not to overcook as you don’t want mushy fruit! Mix in the semolina and then set aside to cool and until the pastry has chilled. Preheat the oven to 180C and line a baking sheet.
Once the pastry has chilled roll out to a thickness of a £1 coin and cut out shapes using a heart cutter – or a different shape if you’d like! You’ll need two hearts for each pie.
Spoon one teaspoon of the fruit mix into the centre of the heart. Dab a bit of egg yolk around the edges of the heart and cover with another heart. Press down and pinch the edges shut. Some juices might come out but just wipe them away from the edges. Using a fork imprint the edges of the heart to make them looked frayed… or something like that :O)
Coat the hearts with egg yolk and bake for 15 minutes or until golden brown.
Enjoy warm or cold!
If you want to have a nose at Becky’s other recipes, her blog link is below:
http://beckybakesandbakes.com/2015/04/19/love-heart-mini-fruit-pies-3/
CONGRATULATIONS BECKY!
Dominique, Claire, & Jo x
The Sunday Baking Club 