Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: brisée, dessert, lemon, pâte, pie, raspberry, rhubarb, shortcrust | No Comments »
Sift the dry ingredients together in a bowl. Add the butter diced and rub with your fingers until you get a crumbly texture. Add the water and egg and mix just enough to get a firm dough. Cover with cling film and rest in the fridge for 30min. On a lightly floured surface, roll out the dough to a 1/2cm thickness, lay it over a 25cm pie mould, push it down and press the edges with your fingers. Line the dough with cling film (or parchment paper) and fill with dry beans. Bake in a 180C oven for 10min, then remove the beans and keep baking until golden (about 15min). To make the filling, cut the rhubarb into 1 inch pieces and add to a pan with the sugar, lemon juice and 1/2cup water. Cook until you get a smooth and thick rhubarb paste. Fill the pie and decorate it with the fresh raspberries.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: british, dessert, dough, know your onion, know your onions, knowyouronion, knowyouronions, pastry, pie, shortcrust, tart | No Comments »
Whisk the flour and salt together. Add butter and rub with your fingertips, until it resembles breadcrumbs. Add the water and mix until it holds together when pressed into a ball. Divide the dough in 2 and shape each portion into a thick disc. Chill for at least 30 minutes before rolling out onto a floured surface. This dough can be kept in the fridge for 3 days or frozen for 6 weeks.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: berry, crumble, dessert, fruit, italian, know your onion, know your onions, knowyouronion, knowyouronions, raspberry, shortcrust | No Comments »
Butter an ovenproof dish and pre-heat the oven to maximum temperature. In a bowl, mix the flour, salt and sugar. Cut the butter in cubes and rub it into the flour mixture, until it resembles breadcrumbs. Sprinkle the caster sugar and ginger over the raspberries and toss them to coat. Fill the dish with the fruit and cover with the crumble. Bake until golden brown, approx. 30 min.
