Thursday, 19 July 2012

Scruffy little fruit pies

After quite a contemporary pastry recipe on Tuesday, today's has a distinctly old school flavour. For me a fruit pie, with biscuity pastry and a hot fruity filling served with custard is not just traditional, but a classic, so here's an easy recipe to try. The pastry can be made the day before (just let it come back up to room temperature before using) and the fruit filling takes literally a couple of minutes to knock together so it's perfect for all occasions, from a dinner party to a lazy Sunday lunch. The only thing I would say is try and get the best jam you can afford or ideally make your own. Having a nice full flavoured jam with a hint of sharpness will make a big difference. If you need a jam recipe just let me know!

Prep time: 15 Minutes (Plus some chilling time for your pastry)
Baking time: 25-30 Minutes
150g Plain Flour
75g Unsalted Butter
1 Large Egg Yolk
20g Icing Sugar

4tbsp Jam (I used some raspberry and blackberry jam)
150g Soft Fruit of Berries (I used raspberries)
Icing Sugar for dusting

Just like last time, rub the flour into the butter until combined, then crack in the egg yolk and tip in the icing sugar. Start off working the mixture with a wooden spoon, then get your hands in there and bring it together to a smooth consistent dough. Wrap in clingfilm and leave in the fridge to firm up for about 30 minutes.

Preheat the oven to 190C/375F/Gas 5. Grease four tartlet tins or a 24cm four cup Yorkshire pudding tray. I used a Yorkshire pudding tray as I've still not got around to buying some tartlet tins! In a saucepan gently heat through the jam unit loose and syrupy. Don't be too aggressive as you don't want to boil the jam. Once it's loosened and steaming turn the heat off and fold through the fruit, taking care not break it up too much. Set to one side off of the heat for a couple minute whilst you finish off the pastry.

Roll the pastry out thinly on a floured surface, so you're left with enough to overfill each tin or mould. Roughly divide into four and gently press each into the tin or mould. Don't worry if you have to break some off of one side to fill another, just try and make sure there are no cracks in the base. Leave a fair amount of pastry overhanging. Spoon in about 2 spoonfuls of the jammy fruit into each tartlet, filling them by about two thirds. Fold the overhanging pastry towards the middle, which will form a nice topping, then place in the centre of the oven for 25-30 minutes, until a nice golden brown. Lightly dust each with icing sugar, and serve hot with custard, cream or ice cream!

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