Category Archives: Pies & Tarts

Eggless Strawberry Pie

Strawberry Pie | #Pinktober

I had planned simple but dishes which I have never attempted before on my birthday. But fate played a role, or should I say that Lumia played one and I had to cancel all plans.

Eggless Strawberry Pie
Eggless Strawberry Pie

V was supposed to buy the ingredients for my planned meal a weekend prior. But the same weekend he lost his Lumia and went into some serious depression, so much so that he started hallucinating – loosing a phone is like loosing a wife! Hah!

Wife is not so easy to shake off!

Well no phone, no ingredients, no menu!

Eggless Strawberry Pie
Eggless Strawberry Pie

In the end after some emotional blackmailing from me (I excel in it, like any good wife), he got me some unsalted butter. And I made a simple and quick strawberry pie from Joy of Baking.

Fresh strawberries still good 2 months away, I used Mother’s Maid ready Strawberry Pie Filling. I have yet to learn to art of freezing berries when in season.

Eggless Strawberry Pie
Eggless Strawberry Pie

We paired the pie with plain vanilla ice-cream. It tasted heaven, divine, all things angelic – the crust was flaky and perfect. I recommend pairing the pie with whipped cream or ice-cream else, you might find it a bit sweet.

Eggless Strawberry Pie
Eggless Strawberry Pie

When I baked the pie-crust as per instructions, I felt it wasn’t brown enough, so I reduced the temperature to 200C and baked it again for 10 minutes. I opened the oven door and allowed the steam to escape for few minutes. And then let the crust sit in hot oven to brown slowly. It did the trick.

Eggless Strawberry Pie
Eggless Strawberry Pie

This pie crust doesn’t use pie weights/ grains for blind baking – rather rely on 15 minutes freezing of crust prior to baking to stop it from shrinking. It is a good method, though mine did shrink by 2-3 mm, I think next time, I am forewarned and would shape the crust slightly higher than the edge.

Eggless Strawberry Pie
Eggless Strawberry Pie

I baked the pie in a tart pan as I don’t have a pie dish.

Without the extra steps of removing pie-weight/ grains for blind baking, the pie was easy and quick to bake.

I feel it is imperative to dedicate this post to the awareness of breast cancer. Every woman and every person should be made aware of it and how early detection and regular check-ups can help in fighting this disease to the fullest. For details see here.

Strawberry Pie

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: one 9 inch pie

Strawberry Pie

Easy to make and perfect with fresh strawberries pie. This recipe doesn't require using pie weights/ grains and use a simple and effective technique to avoid shrinking of pastry crust while baking

Ingredients

  • 1 Cup - APF
  • 1/3 Cup - Confectioner's Sugar
  • 1/8 tsp - Salt
  • 1/2 Cup - Unsalted Butter, cold and cut into pieces

Instructions

  1. Lightly butter a 9 inch tart pan or pie dish.
  2. Mix together flour, sugar and salt using a wooden spoon to combine.
  3. Add the butter and using your fingertips, gently mix in so that the dough starts coming together as clumps. Use minimum handling of dough.
  4. Transfer the dough to the prepared tart pan/ pie dish.
  5. Using your fingertips or back of a spoon, evenly press the pastry onto the bottom and up the sides of the pan.
  6. Gently pierce the bottom of the crust with the tines of the fork to prevent puffing up of pastry while baking.
  7. Cover the prepared crust in a cling film and place in the freezer for 15 minutes. This will help prevent the crust from shrinking while baking.
  8. Pre-heat the oven to 220 C and place rack in the center of the oven.
  9. Place the tart pan onto a larger baking sheet and bake until golden brown, about 15 minutes.
  10. Remove from oven and place on a wire rack to cool.
  11. Once the pastry crust cools down, pour the prepared filling or store bought filling.
  12. Wrap the pie in cling film and refrigerate for 3 hours or over night.
  13. Serve chilled with a scoop of ice-cream or dollop of whipped cream.

Notes:

Source: Joy of Baking

If like me, your crust doesnt brown well after minutes, reduce the temperature to 200 C and bake for another 10 minutes. Then switch off the oven and open the oven-door to allow the steam to escape for few minutes. Then close the door and let the crust brown inside till the oven cools down.

You can use store bought-filling or prepare filling from here. Substitute cherries with any fruit.

http://lemoninginger.com/2013/10/04/strawberry-pie-pinktober/

 

Sending this scrumptious pie to -

  1. Bake Fest # 24 by Pallavi of Cook-Eat-Burp, an event started by Vardhini
  2. Bake Along Challenge – Pie, Tart & Quiches by Resh

Elbow Pasta Tart

Elbow Pasta Tart | The Best Ever

After I made my first quiche the love for warm pies & tarts was unleashed. Especially since V as well as a neighbor couple who we are friends with loved the first attempt. I was egged [not encouraged ;)] on. My second attempt was this tart. Well let me tell you this recipe was born out of need to utilize the leftover pasta which was little and not enough to be enjoyed by 2 of us as a dish. So I decided to bake this as a tart.

Elbow Pasta Tart
Elbow Pasta Tart

I tried working on things which had not gone well in my first quiche. One of them was getting the edges nice & curvy for my tart but as you can see I did a terrible job. :) I also decided to try a new dough recipe & found one at Joy of Baking. As always her recipes are bang on. The dough easily came together. I skipped salt as I used salted butter. I also halved the recipe to suit my pan size. This time I blind-baked the pastry & made the pasta at night and quickly baked the tart for lunch.

Elbow Pasta Tart
Elbow Pasta Tart

It was high butter to flour ratio so the crust was buttery, flaky & tasted absolute yum. The pasta was the best I’ve ever made. Younger V ate just the pasta as he is very fond of it. Older V ate more than half the tart all by himself. The neighbors drooled over the photos so much that I baked a pastry & gave them to make their own filling & enjoy the tart. The pasta tart was a big big hit & I recommend everyone to make it once!

Elbow Pasta Tart
Elbow Pasta Tart

Shortcrust Pastry -

Recipe Source – Joy of Baking

Ingredients -

  • 1 1/4 Cup – APF
  • 100 gms – Butter, cold & cut into 1/2″ cubes (I used salted)
  • 1/2 Tbsp – Granulated Sugar
  • 2-3 Tbsp – Iced Water

Method -

  1. Lightly grease the 6″ tart pan.
  2. Combine flour, sugar & butter & bring together using your fingertips till it roughly resembles bread crumbs. I used potato masher. You can use a food processor. Do not handle the mixture too much.
  3. Add about 2 Tbsps of water & bring together the mixture to form a dough. If necessary, add more water. Again do not handle the dough too much.
  4. On your work surface, make the dough into a ball. Flatten it a little to form a 5″ disc using your palm. Cover in cling film & refrigerate for 30-60 mins.
  5. Remove dough from refrigerator, lightly flour your work surface & rolling pin. Roll out a pastry about 3 ” bigger than your pan size. Keep rotating the pastry as you roll for evenness & to avoid sticking to the surface.
  6. Once the desired size is achieved, then gently roll the pastry onto your rolling pin & place it onto the pan with an overhang. Gently press the pastry in the pan. Do not stretch the pastry as it will shrink while baking. Flute the edges of the pastry.
  7. Chill the pastry covered in cling film and pre-heat the oven to 210 C.
  8. Remove from refrigerator, use a fork & make some holes in the pastry to avoid ballooning of pastry. Now lightly grease one side of aluminum sheet & place the grease side down on the pastry. Fill the pan with rice or beans or pie-weights.
  9. Bake in pre-heated oven for 15 mins. Remove the pastry from oven, remove the aluminum foil & rice.
  10. Return it to the oven & bake at reduced temp. of 190 C for 10 mins. Allow it to cool.

Elbow Pasta Filling -

Ingredients -

  • 1 1/2 Cup – Pasta, cooked Al dente
  • 1 1/2 Cup – Spinach, washed, drained & chopped
  • 4-5 – Tomatoes, medium sized, chopped
  • 2 – Onions, medium sized, chopped
  • 2 Tbsps – Olive Oil
  • to taste – Salt, Red Chilli Flakes

Method -

  1. Heat oil in a heavy bottom pan. Add onions & fry them for a few minutes.
  2. Add tomatoes & spices. Allow the sauce to cook well for 10-15 minutes, till it breaks down.
  3. In the meantime, blanch spinach by passing through boiling salted water. Drain well. If it is still wet, use paper towel to absorb any extra moisture.
  4. Once the sauce is cooked, mix spinach & pasta. Adjust seasoning.

Assembling the Tart -

  • Short Crust Pastry
  • Pasta Filling
  • 1 Cup – Grated Cheese
  1. Pre-heat the oven to 180 C.
  2. Spread half the cheese onto the base of the pastry.
  3. Pour the filling into the prepared shortcrust pastry. Lightly press it down & top it with remaining cheese.
  4. Bake for 40 minutes. Remove from oven & allow it to cool on a wire rack for 15-20 minutes.
  5. De-mould & serve warm.

Linking this to -

  1. Christmas Event by Cook like a Bong
  2. Merry Christmas Celebrations by Cook, Cook & Cook
  3. Spot light: Healthy Baking by Recipe Junction
  4. Bake Fest #14 by Cooks Joy

Apple Pear Crumble

Apple Pear Crumble

Crumbles, crisps, cobblers start popping in blogosphere as soon as autumn approaches & stay there for whole of winter. Digging into a warm dish in AW is heaven. If any of you had been in my journey from the beginning then you would know that I had a baking wishlist posted on this blog. And the crumble, crisps & cobblers were on top of that list. Forget making, I’ve never even tasted a crumble before & now both V & I are total converts. :)

Apple Pear Crumble
Apple Pear Crumble

I decided to play safe & took a recipe from Joy of Baking. The recipe called for using cranberries, but they are not available around, so I skipped them. Even apples & pears were local produce & not tart tasting. Probably that is why i found the crumble a bit too sweet. So next time I am going to either use a tart tasting fruit or reduce the sugar. I also used quick cooking oats as old-fashioned rolled oats were not available.

Apple Pear Crumble
Apple Pear Crumble

I baked the crumble in individual 6 oz ramekins as I do not have a pie dish. This was the first outing for my ramekins as they have been languishing in their carton since traveling 7 seas (US to India) last year. The filling was sufficient for 5 ramekins.

Apple Pear Crumble
Apple Pear Crumble

All in all I can tell you the we loved the warm treat and I’ve been asked when I’m making the second round. :)

Apple Pear Crumble
Apple Pear Crumble

Apple Pear Crumble

Recipe Source – loosely adapted from Joy of Baking

Ingredients -

Crumble Topping -

  • 3/4 Cup – APF
  • 3/4 Cup – Light Brown Sugar
  • 1/2 tsp – Ground Cinnamon
  • 1/4 tsp – Salt
  • 3/4 Cup – Oats, I used quick cooking type
  • 1/3 Cup – Walnuts, roughly chopped
  • 1/2 Cup – Unsalted Butter

Filling -

  • 4 – Apples, medium sized
  • 3 – Pears, medium sized
  • 2 Tbsps – Light Brown Sugar
  • 1/2 Tbsp – Corn Starch

Method -

  1. Pre-heat oven at 190 C. Grease required dish. I used 6 oz ramekins.
  2. Place all topping ingredients in a large bowl. Use your fingertips or pastry blender or a food processor to gently bring them together. I used a potato masher.
  3. Peel, core & chop into 1″ chunks both the fruits and place in a large bowl. Add corn starch & sugar. Toss them to coat fruits evenly.
  4. Place the filling in the prepared dish, evenly spread the topping on top of it. Place the dish on a baking sheet to catch any dripping juices.
  5. Bake in pre-heated oven for 35-45 mins. or until bubbly and the topping is brown and crispy. Remove from oven & cool on a wire rack for 15 mins. Serve warm with a scoop of ice-cream or whipped cream.

Linking this to

  1. Bake Fest hosted by Anu for the month of Nov ’12
  2. I Love Baking # 9
  3. Christmas Event by Cook like a Bong
  4. Cookies & Cakes for Xmas by My Easy to Cook Recipes

Eggless Caramelized Onion, Broccoli, Corn & Cheese Quiche

Eggless Caramelized Onion, Broccoli, Corn Quiche | Cheesy Bite

My very first Quiche & baked on demand. V specifically wanted an ONION Quiche. I managed to sneak in some broccoli & corn as I am not a great fan of onion!

Eggless Caramelized Onion, Broccoli, Corn & Cheese Quiche
Eggless Caramelized Onion, Broccoli, Corn & Cheese Quiche

Google is real savior at times like this. Quiche has not been a part of our growing up meals & we do not come across it that often even now. And to top it I have to make an eggless one, life in kitchen is never simple. :) So google led me to KORasoi by Sanjana, this was my first visit there & I was quite impressed & intrigued. She has a wonderful caramelized onion quiche with lots & lots of cheese. So I decided to make it with a few changes – I replaced sweet potato with broccoli & corn & instead of using so many variety of cheeses, I used cheddar cheese, white sauce & Amul Cream. The crust had a great kick owing to addition of roasted cumin seeds, I gave it a twist by adding dried & crushed mint leaves & some freshly ground black pepper.

Eggless Caramelized Onion, Broccoli, Corn & Cheese Quiche
Eggless Caramelized Onion, Broccoli, Corn & Cheese Quiche

The recipe was enough to bake two 6″ quiches for me. I baked one and stored the remaining dough wrapped in cling film for another day. We had a little marital discord over eating the first quiche so I baked the second one when V was away in office & refrigerated it to set before he came back. He didn’t even know it existed & we got to patiently allow it set & eat next day. It also gave me the chance to lick off the cheesy spoon all by myself. ;) Scheming wife, baker, photographer! :) Hey that reminds me, have you sent in your entry for the amazing food photography contest & a giveaway!

Eggless Caramelized Onion, Broccoli, Corn & Cheese Quiche
Eggless Caramelized Onion, Broccoli, Corn & Cheese Quiche

As Sanjana said, the quiche making sounds complicated but when you take the first bite, it is worth all the effort. The edges of my crust did not form as well as I would have liked. The quiche also didn’t brown like Sanjana, which I think is due to difference in ovens. I will surely keep an eye on both the things next time I bake a quiche. The quiche was truly creamy with a very lovely and sweet taste of caramelized onions. I would love to bake another quiche soon. :) V & I made a pact that he can ask for any recipe but only on weekdays so that I can work in peace and prepare it well.

Eggless Caramelized Onion, Broccoli, Corn & Cheese Quiche
Eggless Caramelized Onion, Broccoli, Corn & Cheese Quiche

Eggless Caramelized Onion, Broccoli, Corn & Cream Cheese Quiche -

Recipe Source – loosely adapted from KO Rasoi

for Shortcrust Pastry

Ingredients -

  • 280 gms - APF
  • 140 gms - Frozen Butter, grated (I used Amul)
  • 1 1/2 tsp – Roasted & Coarsely Ground Cumin Seeds
  • 1 tsp – Dried & Crushed Mint Leaves
  • 1/4 tsp – Ground Black Pepper, fresh
  • to taste – Salt
  • 8 – 9 Tbsps – Iced Water

Method -

  1. In a large bowl, combine flour, salt, spices and salt. Rub together using your fingertips until it resembles a fine breadcrumb mixture. Avoid melting the butter while doing so.
  2. Add the iced water little by little & bring the mixture together to make a smooth dough. Avoid handling the dough too much.
  3. Cover in a cling film and refrigerate for 10 mins. I divided the dough into 2 parts & kept 1 part (wrapped in cling film) away in an air-tight container for future use.
  4. Grease a fluted tart pan. I used 6″ pan with removable bottom.
  5. Remove the dough. On a lightly floured surface gently roll out the pastry to 5mm thickness & around 2″ larger than your tart pan. If the pastry is breaking, remove the dough from sides & patch up using iced water.
  6. Lift the pastry gently using your rolling-pin and drape it over the tart case, such that there is an overhang of the pastry all-round. Prick some holes using a fork in the pastry.
  7. Chill in the fridge for 20 mins. Pre-heat your oven at 200 C.
  8. Remove from the refrigerator. Place a waxed sheet/ greaseproof paper on top the pastry & fill it with uncooked rice/ pie weights/ baking beans.
  9. Blind Bake the pastry for 20 mins. Remove the greaseproof paper & rice. Return the pastry to the oven for another 5 mins for a nice golden crust. Remove from oven and allow to cool.

for the Filling

Ingredients -

  • 240 gms – Onions
  • 1 Cup – Broccoli, small florets
  • 1/2 Cup – Corn
  • 1 Cup – Grated Cheddar Cheese, (I used Go Cheese)
  • 1 Cup – White Sauce (recipe follows)
  • 150 ml – Amul Cream
  • 3 Tbsps – Sugar
  • to taste – Salt
  • to taste – Crushed Black Pepper
  • 1 tsp – Dried Oregano
  • 1 tsp – Crushed White Pepper
  • 1 Tbsp – Butter
  • 1 tsp – Olive Oil

Method -

  1. Pre-heat the oven at 180 C.
  2. In a thick bottom pan add butter, onion, olive oil & sugar. Allow it to cook covered on slow flame for 20 mins for caramelization. Stir in between, though take care and not break them up too much. Add oregano set aside.
  3. Steam broccoli & corn in microwave using a microwave steamer or electric steamer or pass them through salted boiling water for a couple of mins.
  4. In a large pan, add white sauce and 100 ml cream. Bring to a boil, add 1/2 cup cheese, salt & pepper. Allow it to cool.
  5. Gently fold in broccoli, corn & remaining cream.
  6. Fill the mixture in the cooled pastry crust. Spread remaining 1/4 cup cheese on top. Fill a small baking try with hot water & place it in the bottom of the oven. I used a small tart mold & placed it next to the quiche only as I bake in microwave/ convection oven. (this will keep the environment moist so the quiche won’t dry out)
  7. Place your quiche on the middle rack and bake for 35 mins until almost golden. Turn the oven off and open the door for few minutes to let the steam escape.
  8. Now close the door & leave the quiche inside for 2 hours. Once the quiche is cool, remove from oven and wrap in cling film. Refrigerate for 7-8 hours. You can eat warm as well, if that’s what you like but this quiche really tastes out of world when cold.
  9. Remove. Trim the excess pastry and devour.

White Sauce – makes about 1 cup white sauce

Ingredients -

  • 1 Tbsp – APF
  • 1 Tbsp – Butter (I used Amul)
  • 3/4 Cup – Milk (approx)
  • to taste – Black Pepper
  • to taste – Salt

Method -

  1. In a heavy bottom pan, add little butter & flour. Continuously stir them for few minutes on low flame, till the flour is slightly cooked.
  2. Remove from flame & add milk slowly stirring continuously to avoid lumps. Use whisk if required. Once the mixture is smooth, move it back to the flame.
  3. Allow it to come to boil stirring continuously. Add salt & pepper to taste. You can adjust the consistency as per taste or dish.

Linking this to -

  1. What’s with my Cuppa hosted & started by Nupur of UK, Rasoi
  2. Bake Fest #13 hosted by Anu for the month of Nov ’12
  3. I Love Baking # 9

Chocolate Truffle with Cherry Pie Filling Tart

Chocolate Truffle with Cherry Pie Filling Tart – Sweet Punch for October

Wishing all bloggers a Happy Dussera, end of Navratras & Dandiya Ras. Hope you all had wonderful celebrations yesterday. I made the Dussera special meal along with matar pulao, aloo phool gobi & kheer. These recipes for some later posts.

Today being the 7th of month, it’s time for some Sweet Punch. I usually plan & make my posts much in advance & never wait for the last day, however last 15 days saw too much baking & sweet in the household with Eggless BFC, Eggless Checkerboard Cake & Cream Cheese Cupcakes, so I kept postponing this recipe till the last day almost!

Upon researching I realized that the most essential part of tarts is to ensure that butter is chilled. I guess this is as easy as baking can get. Though Ria had chosen Jam Tarts, I had just too much tid-bits leftover from all the above experiments, I decided to use them & finish. For a change this is a recipe in which I didn’t need to worry about assembling lot of ingredients or replacing egg! Thankfully the crust of the tart is eggless, phew!!!

Chocolate Truffle with Cherry Pie Filling Tart
Chocolate Truffle with Cherry Pie Filling Tart

Chocolate Truffle with Cherry Pie Filling Tarts -

Recipe Source – adapted from Ria’s Collection

Ingredients -

  • 115 g – All Purpose Flour (1/2 Cup + 1 Tbsp)
  • 60 g – Chilled Butter
  • 1/2 tsp – Baking Powder
  • 4-5 drops – Water
  • 1/2 Cup – Cherry Pie Filling
  • 12 – Chocolate Truffles, tiny ones
  • Whipped Cream to serve

  • Chocolate Truffle with Cherry Pie Filling Tart
    Chocolate Truffle with Cherry Pie Filling Tart

Method -

  1. I used a melon scooper to make chocolate truffles from leftover chilled ganache & quickly rolled them in cocoa. I placed them in an airtight container on a parchment sheet & refrigerated till further use.
  2. Pre-heat the oven at 180 C. Lightly grease the tart moulds.
  3. Mix flour & baking powder together.
  4. Add the butter & rub the flour & butter together using fingertips to create a dough resembling breadcrumbs.
  5. Divide the dough into 12 equal parts & line the tart moulds.
  6. Place one truffle per tart mould. Then top it with 2 tsp of cherry pie filling.
  7. Bake for 15 mins or till done. Remove from oven
  8. Allow to cool completely on wire rack in the moulds. Do not de-mould when hot as you can scald yourself.

  1. Chocolate Truffle with Cherry Pie Filling Tart
    Chocolate Truffle with Cherry Pie Filling Tart

     

I served it topped with whipped cream. With every bite, you feel molten chocolate with plenty of cherry pie filling & whipped cream. Mine didn’t de-mould very well so I let them be in the mould. :(

Chocolate Truffle with Cherry Pie Filling Tart
Chocolate Truffle with Cherry Pie Filling Tart

Sending these tarts to Kalyani’s 100 day Global Fest at Sizzling Tastebuds which is a part of My Mother’s Kitchen. Hop on to her blog to get some interesting global dishes :)

‘Only’ – Sweets & Desserts guest hosted by Gayathri of Gayathri’s Cook Spot & started by Pari.