Strawberry galette — easy no-pan pie
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***RECIPE, MAKES 4 SLICES***
For the crust:
2 cups (260 g) flour
1/4-1/2 cup (50-100 g) sugar (depending on how sweet you want your crust)
1 cold stick (4 oz, 114 g, I gave the wrong weight in the vid — this weight here is correct) butter (or, for vegans, vegetable shortening)
About 1/2 teaspoon (3 g) salt (maybe 3/4 if you're using unsalted butter)
3-5 tablespoons (40-70 ml) cold liquid (water, wine, fruit juice, whatever)
For the filling:
8 oz (225 g, half a pint) strawberries
1-2 tablespoons (12-14 g) sugar
zest of one lime (optional)
juice of half a lime (also optional, but consider some form of acid — balsamic vinegar is surprisingly nice)
For the topping (which is entirely optional):
One egg and water (or some melted butter, or coconut oil/milk, or the spare syrup from the strawberries)
Some coarse-grained sugar (like Demerara)
Some coarse-grained salt (particularly optional)
For the whipped cream:
1 cup (236 ml) cream
1 teaspoon vanilla or almond extract
1-4 tablespoons (12-48 g) sugar
1/4-1/2 cup (60-120 ml) sour cream (optional, also you could use yogurt, creme fraiche or any semi-solid fermented dairy substance)
Start the crust by cutting the cold butter into all of the dry ingredients — with a pastry cutter, a food processor, some forks, or a big knife — until the butter chunks are no bigger than grains of rice. Add just enough cold liquid to BARELY bring it together into a dough. It should still be crumbly. Wrap it up and chill it for a half hour.
Stem and slice the strawberries and mix with the sugar (start with just one tablespoon — you can add more later) and lime (if using). Let sit for a few minutes while the sugar draws moisture out of the berries.
Whip the cream, mix in the extract, as much sugar as tastes good to you, and the sour cream (if using). Cover and keep cold until serving.
Prepare the egg wash by beating up the egg smooth with about a tablespoon of water. (Or if you're using melted butter, melt the butter.) Prepare the topping by mixing about a tablespoon of coarse sugar with about a teaspoon of coarse salt (if you're using salt).
Taste a strawberry and consider adding more sugar, acid, etc.
Put a sheet of parchment paper on a baking sheet (or if you don't have parchment, lightly grease the baking sheet). Start the oven heating to 350 F / 180 C convection, or 400 F / 200 C conventional.
Liberally flour a working surface, plop down the dough, and flour the dough. Roll it into a rough circle about 1/8 inch (1/2 cm) thick — roll a little, then turn 90 degrees, roll a little more, turn 90 degrees, etc.
Drape the dough over your rolling pin and transfer it to your baking sheet. Put the strawberries in the middle, but try not to pour on the excess syrup in the bowl. Smooth them out, leaving yourself a wide border all the way around. Fold the border in onto the filling — the filling should be partially covered with a top crust, but there should still be a large area of uncovered filling in the center.
Brush the top-facing crust with the egg wash (or melted butter, or coconut milk/oil, or the excess strawberry syrup) and coat with the sugar topping. Bake until light brown on top, 45-60 minutes. Let cool before slicing and serving with the whipped cream.
Lite and fruity strawberry pie, plus French toast for dinner
How to Make Fruit Crumble | Three Ways | Jamie Oliver
Let’s get ready to Crumble! If you don’t know what a crumble is, then today is your lucky day, as Jamie shows us three fantastic ones. They’re a fruity dessert with crispy, crunchy, buttery topping, perfect to serve with cream, ice cream or delicious homemade custard! Jamie also shows us how to take these crumbles up a level, starting with the classic Apple Crumble, and then two variations with different toppings on a berry option and stone fruit one too. Welcome to the world of the crumble everyone.
Links from the video:
Vanilla Bean Custard | Jamie Oliver - AD
For the recipe and more visit:
Apple -
Frozen fruit & almond crumble -
Roasted stone fruit crumble -
Vanilla Custard -
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The BEST Fruit Tart Recipe
You will LOVE my fruit tart recipe!!! Few things are more delicious than a classic fresh fruit tart; creamy custard filling surrounded by a crisp sweet pastry shell and lots of beautiful fruits. You’ll enjoy the play of textures and refreshing taste. You can make giant versions to feed a whole group or make mini fruit tarts for individual servings.
Full Recipe:
Tart Rings:
Perforated baking mat:
This recipe is one of my FAVORITE fruit desserts. I used to treat myself to them at the local French bakery, but I gotta say my homemade version is even better! I have ALL the tips and trick on how to make these in the blog link above so go ahead and bookmark it! These tarts are a great way to use all that amazing spring fruit coming into the market.
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