FIG, RASPBERRY & CARDAMOM PIE
An unusual fruit filling, complemented by Middle-Eastern flavours of rosewater and cardamom, makes for an impressive dinner party dessert
Provided by Cassie Best
Categories Dessert, Treat
Time 1h35m
Yield Makes 1 large pie, about 25cm/10in (serves 6-8), 2 medium pies, about 18cm/7in each (each serves 3-4) or 4 individual pies, about 10cm/4in each
Number Of Ingredients 13
Steps:
- First make the pastry. Put the butter and flour in a food processor with 1/4 tsp salt and blend until the mixture resembles damp breadcrumbs. Or do this by rubbing the butter and flour together in a big bowl with your fingertips. Add the sugar and briefly whizz again or stir to combine.
- Whisk the egg yolk with 2 tbsp cold water, and drizzle over the flour mixture. Use the pulse button to blend the mixture once more, keep going until it starts to form larger clumps. If the mixture seems too dry, add a little more water a tsp or 2 at a time, but no more than 3 tsp in total.
- Tip out onto a work surface and briefly knead the dough to bring it together into a smooth ball. Avoid overworking or it will become tough. Flatten the dough into a puck shape and wrap well in cling film. Chill for at least 30 mins, or for up to 2 days, or freeze for 2 months.
- Next, make the filling. Put the figs, raspberries, sugar and cornflour in a large bowl and gently toss together, being careful not to break up the raspberries, until the fruit is well coated. Put the cardamom in a mortar and crack the pods with a pestle. Remove the seeds from their pods and place them back in the mortar, discarding the pods. Crush the seeds then add to the fruit, along with the rosewater. Set aside for 15 mins.
- Remove the dough from the fridge and divide into 2 pieces, one slightly larger than the other. Re-wrap the smaller piece and set aside. Divide the larger piece of dough into the number of pies you'd like to make, or leave whole for a large one. On a lightly floured surface, roll out the dough to the thickness of a 50p piece, or until large enough to line the base of your pie plate or tin, with a little pastry overhanging. Roll the dough over your rolling pin, lift into your plate or tins, and press it well into the corners. Scatter the polenta or almonds over and spoon in the filling. Heat oven to 190C/170C fan/gas 5 and place a baking sheet on the middle shelf.
- To create a stamped design for the top of the pie, roll out the pastry on a well-floured sheet of baking parchment . Use a small biscuit cutter to stamp out shapes (we've used a heart cutter, but circles, diamonds or flower shapes look pretty too). Brush the pie edge with egg, then slide the pastry lid on top. Trim the edge with scissors and squeeze the pastry edge around the top of your index finger, using your thumb and the other index finger. Work your way along the pastry edge to give a professionally fluted finish. Once covered, whisk the reserved egg white and brush over the pastry. Scatter with a little extra sugar, then place the pie on the baking sheet and bake for 45 mins for a large pie, 35-40 mins for medium pies or 25-30 mins for mini pies, until the pastry is golden and crisp and the juices are bubbling. Cool for 10 mins before serving with cream, crème fraîche, natural yogurt or soured cream.
Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 30 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
FRESH BERRY CARDAMOM CREAM PIE
i was able to get fresh berries at a great price today, and had the day off to experiment- as you can see by the photo, this is incredible! you can use any liquer you want, or leave it out. you can also use any fruits you want, inclusing kiwi.. the fruit measurements are aproximate, as i just filled in the spaces.
Provided by chia2160
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 18
Steps:
- bake pie crust, cool.
- add sugar, flour, arrowroot and salt to a saucepan.
- whisk together eggs and milk, add to sugar mixture, stirring over medium heat.
- cook stirring with a wooden spoon until thickened and bubbly.
- remove from heat.
- stir in vanilla and butter.
- stir in cardamom and triple sec (if using).
- let mixture cool for 10 minutes.
- add almonds to pie crust.
- top with cardamom cream filling.
- top with fresh fruit.
- microwave preserves and triple sec for 40 seconds, or until heated.
- stir well.
- brush onto pie as a glaze.
- cover with plastic wrap and refrigerate until serving time.
Nutrition Facts : Calories 2750, Fat 133.1, SaturatedFat 43.5, Cholesterol 532.9, Sodium 1624.6, Carbohydrate 345.5, Fiber 21, Sugar 202.5, Protein 53.5
CARDAMOM SPICE YOGURT PIE WITH FIG PRESERVES
I love all of the ingredients in this recipe on their own--and even more when they all come together to make this healthy, delicious, simple dessert.
Provided by jo_mama
Categories Pie
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325.
- In a food processor, combine cookies, nuts, sugar, and salt. Process until fine crumbs form. With machine running, slowly add butter until mixture resembles wet sand.
- Press crumbs in bottom and up side of a 9 inch pie plate. Bake until crust is golden brown and fragrant, about 10 to 15 minutes. Let cool completely in pie plate on a wire rack.
- Place 3 tbsp cold water in a small bowl. Sprinkle gelatin on top and let stand for five minutes.
- In a small saucepan, combine cream (or half and half--whichever you are using), honey, cardamom, and 1/4 tsp salt. Bring to a simmer over medium heat. Don't boil. Remove from heat.
- Off heat, whisk in gelatin mixture until completely dissolved.
- In a large bowl, whisk together yogurt and vanilla until completely smooth.
- Add cream mixture to bowl and whisk gently to combine. Pour filling into cooled crust and refrigerate until chilled and completely set, about 2 hours.
- Top with fig preserves to serve.
- Adaptations: I have also made this pie with walnut or almonds in place of the pistachios. Play with flavors--change the spices or use a different fruit topping.
Nutrition Facts : Calories 284, Fat 11.2, SaturatedFat 4.8, Cholesterol 21.2, Sodium 210.6, Carbohydrate 44.6, Fiber 1.6, Sugar 28.2, Protein 2.7
FIG AND RASPBERRY GALETTE
Seasonal fruits star in a lovely rustic dessert.
Yield Serves 6
Number Of Ingredients 9
Steps:
- Mix flour and salt in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Mix in water 1 tablespoon at a time just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.
- Preheat oven to 425°F. Roll out dough between 2 layers of plastic wrap to 12-inch round. Remove top layer of plastic. Invert dough onto unrimmed baking sheet. Remove top layer of plastic.
- Combine figs and 3 tablespoons sugar in large bowl; toss to coat. Toss raspberries with 1/2 tablespoon sugar in medium bowl. Arrange figs in concentric rows over dough on baking sheet, leaving 2-inch border around edges. Sprinkle raspberries over figs. Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Brush dough border with egg mixture. Sprinkle border with 1/2 tablespoon sugar.
- Bake galette until crust is brown and filling bubbles, about 35 minutes. Transfer baking sheet to rack and cool galette slightly, about 20 minutes. Slide spatula under all sides of crust to free galette from baking sheet. Using large tart pan bottom as aid, transfer galette to platter. Serve warm or at room temperature.
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