Desserts · Recipes

Tarta cu arome de toamna/Fall flavoured pie

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*english text in the second half of the page
Nu ne-am mai vazut de mult!

Am fost ocupata, ca de obicei…am mai facut cateva design-uri de tricou (aruncati un ochi aici daca sunteti curiosi) si am lucrat la cateva comic stripuri pentru fanzina unui amic, pe care o sa vi le arat si voua destul de curand.

Intre timp, haideti sa va povestesc despre tarta de fructe extra delicioasa pe care am facut-o pentru ziua mea!
Imi plac torturile la fel ca la toata lumea, insa, iubesc tartele cu fructe, asa ca, am decis ca de ziua mea sa sarbatoresc cu o delicioasa (si destul de sanatoasa!) tarta, plina de condimente si insiprata de aromele tomnatice, nu foarte dulce, cu o crusta sfaramicioasa umpluta cu prune acrisoare si mere dulci (din gradina sorei mele).

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Iata cum am facut-o:
Pentru crusta (pentru a o face extra gustoasa si mai nutritiva am folosit patru tipuri de faina):
130g faina 650,

30g faina neagra,
20g faina integrala,
70g faina de hrisca,
1-2 linguri zahar pudra (zaharul brun are o aroma mai buna),
1/2 lingurita mix “five spice” (sau mai mult daca-ti place mai condimentat),
1/2 lingurita sare,
125 g unt foarte rece, taiat cubulete,
un ou mare, de la frigider,
1-2 linguri lapte rece.
*daca vreti sa faceti un capac impletit, asa cum am facut eu, atunci o sa fie nevoie sa faceti reteta o data si jumatate.
Pentru umplutura:
mere,
pere,
zahar, dupa gust (nu am cantarit, am pus generos din borcanul de zahar),
vanilie (dupa gust),
1 lingurita mix de condimente pentru dovleac (sau poti adauga un amestec de scortisoara,
ghimbir, nucsoara si ienibahar),
3 linguri amidon porumb/cartof,
sucul de la 1/2 gref, sau de la o portocala sau o lamaie, alegerea iti apartine.
*nu pot sa va dau cantitatile exact la fructe deoarece am folosit ce aveam prin bucatarie si nu le-am cantarit, sa fi fost vreo 600g din fiecare?
Cum se face:
Se amesteca fainurile, condimentele si sarea. Adauga cubuletele de unt si freaca-l in faina cu degetele pana cand devine ca niste firimituri
mai mari (sau fa-l la robotul de bucatarie, daca ai).
Acum adauga oul batut putin cu laptele si amesteca pana ce totul se combina intr-un guguloi
(sa nu framanti!).
Inveleste coca in folie de plastic si da-o la frigider pentru cel putin 30 minute.
Unge bine cu unt tava de tarta (sau de tort, in cazul meu), intinde coca cat ai tu chef sa fie de
groasa (eu am facut-o de aprox. 1/4 cm) si aseaza-o cu grija in tava, apoi da-o la rece pana
cand pregatesti restul chestiilor.
Daca faci capacul impletit o sa fie nevoie sa pui de-o parte aproximativ o treime din coca
inainte de a o intinde si a o aseza in tava.
Acum, ia sfertul acela de coca si intinde-o putin mai subtire decat ai facut cu restul apoi
taie-o in fasii lungi (eu am folosit un taietor rola cu margini ondulate) si transfera-le pe o
farfurie pe care apoi o dai la rece.
Preancalzeste cuptorul la 170`C 190`C {intre timp am mai facut cateva teste si am ajuns la concluzia ca trebuie coapta mai intai la o temperatura mare si apoi la o temperatura mai mica, in felul acesta te asiguri ca fundul tartei se coace perfect}.
Pregateste fructele (am taiat prunele in jumatati si merele in sferturi) si amesteca-le cu
condimentele, zaharul, vanilia, amidonul si sucul de citrice.
Acum umple baza de tarta cu amestecul de fructe, acopera cu fasiile, impletindu-le frumos,
adauga si alte decoratiuni daca doresti (eu am decorat-o cu floricele de cires).
Unge capacul cu ou batut si presara putin zahar brun.
Da-o la cuptor, mai intaila nivelul de jos, pentru primele 20 de minute, apoi reduce temperatura cuptorului la 170`C, mut-o la nivelul mijlociu si las-o la copt pentru inca 30-40 minute.
Las-o sa se raceasca inainte sa o scoti din forma.
Merge perfect alaturi de o ceasca cu ceai englezesc!

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Long time no see, guys!! It’s been way too long…

I’ve been busy, as always…I’ve made (together with the boyfriend) some more T-shirt designs (if you’re curious check them out here), and been working on a few comic strips for a friend’s fanzine, which I’ll share with you soon enough.

Meantime, let me tell you about this scrumptious spiced fruit pie I made for my birthday!
I like cake as much as the next person, but what I love is fruit pies, so, I decided to celebrate my birthday with a delicious (and pretty healthy, mind you!), spiced, fall inspired pie, with the right amount of sweetness, flaky-crumbly crust filled with juicy tart plums and sweet apples (from my sister’s garden).
So here’s how it all came together:

For the crust (to make it extra flavorful and more nutritious I used four types of flour):
130g all purpose flour,
30g bread flour,
20g whole wheat flour,
70g buckwheat flour,
1-2 Tbsp of powdered sugar (flavor wise, brown is better)
1/2 tsp five spice mix (or more if you like it more spiced up)
1/2 tsp salt
125g cubed, very cold, butter
1 large egg (directly from the fridge)
1-2 Tbsp milk, cold as well.
*if you want to make a lattice top like I did you’ll have to up the quantities to one and a half of the recipe.
For the filling:
apples,
plums,
sugar, to taste (didn’t measure, just sprinkled generously from the sugar jar),
vanilla
1 tsp of pumpkin spice mix (or you could add to your liking a mix of cinnamon, ginger, nutmeg and allspice),
3 Tbsp corn/potato starch,
the juice from 1/2 grapefruit, or a small orange, or a lemon, the choice is yours
*I couldn’t give you the exact quantities of fruits as I used what I had on hand and didn’t weighed them, maybe about 600g of each?
How to do it:
Mix flours, spices, sugar and salt. Add cubed butter and mix it into the flour with your fingers until it resembles coarse breadcrumbs (or do it in a food processor, if you have one).
Now add the egg, slightly beaten together with the milk, and mix until everything comes together into a ball (do not knead!).
Wrap it up in plastic wrap and forget it in the fridge for at least 30 minutes.
Butter up a pie pan (or a springform cake tin, in my case), roll out your pastry dough to your desired thickness (I did mine probably about 1/4 cm) and carefully fit it into the pan, then stick it back into the fridge until you get all the rest ready.
If you’re doing the lattice top you’ll have to reserve a third of the dough before rolling it out and laying it into the pan.
Take that reserved piece of dough and roll it out a bit thinner than the one for the base, now cut it into long strips (I did mine with a fluted pastry wheel) and transfer them on a plate and stick it in the fridge.
Preheat your oven to 170`C (338 Fahrenheit) 190`C (375 fahrenheit) {later edit – I experimented a bit more since writing this post and I found that baking the pie at a higher temperature first and then lowering it down makes a better bottom crust}.
Prepare your fruits (I halved the plums and quartered the apples) and mix them with the spices, sugar, vanilla, corn(potato)starch and the citric juice.
Now fill your pie base with the fruits, top it up with the pastry strips, arranging them into a pretty lattice pattern, add some more decorations, if you wish (I decorated mine with delicate pastry cherry flowers).
Brush the top with a beaten egg and sprinkle a bit of brown sugar.
Bake it on the lowest rack of the oven for the first 20 minutes and then move it up on the middle rack, lower your temperature oven to 170`C (338 fahrenheit) and bake it for a further 30 to 40 minutes.
Leave it to cool before taking it out of the pan.
Best enjoyed with a nice cup of English tea!
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2 thoughts on “Tarta cu arome de toamna/Fall flavoured pie

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