Tuesday, December 23, 2014

Pineapple And Mango Tart

I am sure eveyone loves pie, be it savoury or sweet. The first pie that I tasted was apple pie and it was also the first pie that I baked when I first started baking. Chicken pie is also a favourite of the Piggy clan besides apple pie. 

The moment I set my eyes on the photo of this Pineapple & Mango Pie , from my 500 Pies and Tarts book by Rebecca Baugniet, I knew I had to make it . I am glad I tried it out.  It is refreshing in taste and a wonderful dessert to serve your guests after dinner :) It will taste more yummy if it is chilled before serving.

Making homemade pastry can be intimidating to both the experienced and novice bakers like it was to me at first, too. Flakiness is the chief attribute of well-made pastry--and the most elusive; it's tricky to make, requires lotz of practice, precision and just the right touch.  I always tell my Jo one  important tip.  " To keep practicing till you have perfected it "

my two favorite fruits in a tart...hahaha feel blissful :)

it turned out great...crispy crust
and the combination of fruits...droolicious !

I prefer tarts to cake and I can eat the whole tart
all by myself :p

Pineapple & Mango Pie ( adapted from 500 Pies & Tarts by Rebecca Baugniet)

Basic crust

280g (10oz) plain flour
1/8 tsp salt
115g vegetable shortening
115g cold unsalted butter

(Combine together)
1 large egg -whisked
2 tsp white vinegar
2 tbsp ice-cold water


Combine the flour and salt in a large mixing bowl. Cut the cold butter and shortenings into small chunks and add to the flour mixture. Using a pastry blender or two knives in a criss-crossing motion, blend the butter and shortening into the flour mixture until it has the consistency of damp sand, with a few pea-sized pieces of butter and shortening remaining. using a fork or wire whisk, beat the egg with the vinegar and water. Slowly pour the egg mixture over the flour, stirring only until the mixture is moist. The dough should stick together and be able to hold the form of a ball. 

Divide the dough into two balls and wrap each one in plastic wrap. Smooth each ball of dough with a rolling pin so it forms a flat disc that fills the corners of the plastic wrap. Chill in the refrigerator for a minimum of half an hour. ( If it has been chilled for a long time, it may need to soften slightly before use) To roll out the crust, unwrap one disc and place on a lightly floured surface. Roll the dough from the centre of the disc to the edge, until the crust is the desired thickness ( usually 3mm/1/8 in thick) and at least 2.5 cm( 1in) wider than the pie dish. If the dough is sticking to the rolling pin, try placing a sheet of plastic wrap over it and then rolling it out. 

Remove the plastic wrap and transfer the crust into the pie dish by rolling it onto the rolling pin and then positioning it over the pie dish. If the crust is sticking to the rolling surface, carefuly separate it by sliding a sharp knife or metal spatula between the crust and the rolling surface. Carefully press the dough into the pie dish. If any cracks appear during the transfer, use lightly floured fingers to push the seams back together. For single crust pies, crimp the edge decoratively, using your fingers or fork tines. Dough can be stored in the refrigerator for up to 3 days.

Pineapple & Mango Pie

1 recipe basic crust
1 large fresh pineapple, cut into ½ in chunks (455g in total)
170g fresh mango, cut into ½ in chunks
140g caster sugar * I reduced to 100g40g plain flour
Pinch of salt
3 large eggs, lightly beaten
55g unsalted butter, melted and cooled

Preheat oven to 220C(425F/Gas mark 7)

Roll out half the quantity of pastry dough and line a 23 cm pie dish

Place the pineapple and mango chunks over the base of the pie crust. Combine the sugar, flour and salt in a medium bowl. Stir in the eggs and melted butter until well combined. Pour the sugar and egg mixture over the fruit

Roll out the second disc of pastry dough. Put the top crust on the pie, crimp the edges, and make 4 to 6 slits in the crust. Bake for 10 minutes

Lower the temperature to 160C and continue baking for 1 hour, until the crust is golden brown.
General Hints for Pastry-making

1. For best results, keep everything cold. Use cold hands, a cold marble top, pastry board or worktop and water. (To keep my hands cold, I fill a resealable plastic bag with ice and then hold it in my palms for a few seconds, when I need to or run them under cold water and then dry.) Handle the pastry as little as possible and always use the finger-tips, the coolest part of the hands. The dough is placed in a refrigerator between rollings so that the pastry remains firm.

2. Always sift the flour and salt, after measuring, together into the mixing bowl; this helps to lighten the mixture.

3. Chill the liquid in the refrigerator before use. The liquid parts (water, eggs, etc.) of the recipe should be very cold. Be careful not to overdo it - an excess of liquid causes a sticky, unmanageable dough and any extra flour then added will make it tough.

4. Rolling out must be done using firm, light strikes, rolling in one direction only and rotating the dough between "rolls". Avoid stretching the pastry as this causes shrinkage in baking.

5. Pastry requires a hot, well-preheated oven. Too low an oven temperature causes pale, hard and flat pastry.

Enjoy !

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