cream – St GEORGIA & Boo

rustic apple and sour cherry pie

I lie abstracted and hear beautiful tales of things and the reasons of things,They are so beautiful I nudge myself to listen.

I cannot say to any person what I hear… I cannot say it to myself… It is very wonderful.

-Walt Whitman, leaves of grass

Rustic apple and sour cherry pie

for the sweet pastry

ingredients: 125g butter softened, 1egg, 90g icing sugar,30g almond meal,250g plain flour

method: place butter,sugar,almond meal,egg in an electric mixer with a paddle attachment and beat until well combined, Add the flour on a low-speed until just combined. transfer the dough to a lightly floured surface and bring together into a disk, wrap in plastic film and refrigerate for 1/2 an hour. Pre heat oven to 180°C. Remove pastry from the fridge, on a lightly floured surface roll out to 4mm thick and gently line a greased pie tin, can leave the edges for a homely look.Put the remaining pastry aside. Bake the shell for ten minutes in the oven before removing and setting aside to cool.

Pie Filling

ingredients: 1tin of pie apples,1 cup of sour cherries drained,1table spoon brown sugar

method: combine all the ingredients and pour into the tart shell, roll out remaining pastry and cover over the pie. With a sharp knife make indents in the lid, and sprinkle a little brown sugar over the top.

Bake for 25 minutes, serve hot with thickened cream.

hazelnut meal and pear tart

Hazelnut Meal and Pear Tart

sweet short crust pastry ingredients;125g unsalted softened butter,1 egg,90g icing sugar,30g hazelnut meal,250g plain flour

method

Place butter,egg,sugar and hazelnut meal in an electric mixer, beat until smooth. Add the flour a little at a time, until all combined then stop mixing.turn onto floured surface and shape into a disk. Wrap in plastic film and refrigerate for 30 minutes.

Hazelnut Meal Tart Filling ingredients; 50g softened butter,100g caster sugar,100g hazelnut meal,2 eggs,1 tablespoon of brandy, 1 teaspoon vanilla extract,4 pears poached, halved and sliced

method

Roll out the pastry in between baking paper, this helps to keep the pastry from sticking to the rolling pin. Try to get the pastry to 4mm thickness and then use a 25cm tart tin with a removable base. Lift the pastry while on the baking paper and flip into the tin. Just press any breakages back together and smooth out. Trim the edges with a sharp knife and refrigerate for 30 minutes. Pre heat the oven to 160°C. Place butter and sugar in a kitchen mixer beat until light and fluffy, add the hazelnut meal,eggs, brandy and vanilla, beat until combined. Spoon mixture into tart shell and arrange sliced pears evenly around the tart. Bake for 35 to 40 minutes or until the pastry and filling are golden. Serve warm with cream.

lemon slice

lemon Slice

ingredients: 220g butter softened,85g icing sugar,2 1/2 cups plain flour,4 lemons juiced or 90ml, rind of 2 lemons,4 eggs,350grams castor sugar,1 tsp baking powder,3/4 cup designated coconut

Method: grease and line 4cm deep slice pan, in a food processor combine butter and icing sugar then add 2 cups of the plain flour or enough so that the mixture comes together in a ball. Press into the pan and chill for 10 minutes. pre-heat oven to 175°C bake the base for 15 minutes then set aside to cool. Finely grate the rind of 2 lemons and juice all 4. Whisk the eggs and castor sugar then add the remaining flour and baking powder, rind and juice. Pour into the case and top with designated coconut. Bake for 30 minutes or until top is golden and filling is set. allow to cool in the pan before slicing. serve with cream or store in the refrigerator for school snacks.