Summer Fruit Pastries E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2023

Seitenzahl: 164

Beschreibung

Create a summery atmosphere with these fail-safe, deliciously fruity pastries for all occasions. On a summer's day, there is perhaps nothing more appealing and indulgent than a bite-size fruit pastry or tart. Whether you're tucking into a zingy lemon tartlet or a classic strawberry cream puff, these recipes provide perfectly delectable offerings that celebrate all manor of fresh and seasonal summer fruits. Recipes include everything from small treats to pair with an iced tea or chilled glass of lemonade to larger bakes to share with friends at a BBQ or garden party. Choose from elegant treats such as Fresh Fruit Eclairs and Blueberry and Summer Berry Mini Galettes, or impress with larger offerings, such as Hazelnut and Apple Frangipane Tart and Raspberry Choux Ring. Wherever your sweet tooth sends, these bakes are the perfect way to satisfy your craving for indulgence in the warmer months of the year.

Leseprobe

SUMMER FRUIT

Pastries

SUMMER FRUIT

Pastries

60 BRIGHT AND FRESH RECIPES FOR TARTLETS, ECLAIRS, ROULADES, PIES AND MORE

Senior Designer Toni Kay

Senior Editor Abi Waters

Editorial Director Julia Charles

Creative Director Leslie Harrington

Production Manager Gordana Simakovic

Head of Production Patricia Harrington

Indexer Vanessa Bird

First published in 2023 by

Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and

341 East 116th Street

New York NY 10029

www.rylandpeters.com

Text © Valerie Aikman-Smith, Brontë Aurell, Maxine Clark, Julian Day, Ursula Ferrigno, Mat Follas, Liz Franklin, Hannah Miles, Miisa Mink, Will Torrent, Laura Washburn Hutton, Bea Vo and Ryland Peters & Small 2023

Design and photographs © Ryland Peters & Small 2023

ISBN: 978-1-78879-513-5

E-ISBN: 978-1-78879-541-8

10 9 8 7 6 5 4 3 2 1

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress Cataloging-in-Publication data has been applied for.

Printed and bound in China

NOTES

• All spoon measurements are level, unless otherwise specified.

• All fruit and vegetables should be washed thoroughly before consumption. Unwaxed citrus fruits should be used whenever possible.

• The recipes in this book are given in both metric and imperial measurements. However, the spellings are primarily British.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• Ovens should be preheated to the specified temperatures. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using.

Contents

Introduction

BITE-SIZED TREATS

CHOUX & PUFF PASTRY

FRUIT-FILLED TARTS & PIES

FRUITY FORK DESSERTS

PASTRY KNOW-HOW

Index

Credits

Introduction

Bright summer days and warm, balmy evenings evoke thoughts of entertaining and enjoying delicious food at leisure with family and friends – picnics, parties, barbecues/cookouts and beautiful spreads of tasty summer feasts – and these events are never without a bountiful selection of irresistible desserts.

Flaky, buttery pastry is the perfect complement to sharp and sweet summer fruits and this wonderful combination works beautifully as a sun-drenched dessert or sweet treat, whether it be a tiny, bite-sized pastry bite that will satisfy those sweet, fruity cravings, or a larger fruit-filled tart or pie to feed a crowd.

Pies and heavy pastry desserts are often associated with the colder months in the year, but here they are given a summery makeover by pairing them with the wonderful bounty of summer fruits that exist. Sun-kissed berries, zesty lemons and limes, tangy rhubarb and juicy peaches all appear in this selection of fruity recipes.

Fruit-forward tarts and pies are also joined by an array of choux and puff pastry desserts, from profiteroles to eclairs and millefeuilles to free-form pies.

This impressive collection is rounded off by a small selection of other summery desserts as they were just too good not to include – delectable roulades, biscuit/cookie-based pies and other easy breezy desserts all filled with the vibrant flavours of summer.

The recipes really do cover all the bases with some recipes using shop-bought pastry to satisfy those immediate or last-minute needs, or for when you just don't have much time to spare; and others include recipes for homemade pastry for when you want to enjoy some time in the kitchen and cook up a feast.

We hope you enjoy this sunshine recipe collection and find a pastry delight to suit any summer desire or occasion.

BITE-SIZED TREATS

Raspberry & rose tartlets

These dainty pies are perfect to serve for a summery afternoon tea. The tart cases are lined with a thin layer of dark/bittersweet chocolate, which offers the perfect foil to the sharpness of the fruit.

PASTRY

60 g/½ stick butter, chilled and diced

140 g/1 cup plain/all-purpose flour, sifted, plus extra for dusting

a pinch of salt

CRÈME PÂTISSIÈRE

1 tablespoon cornflour/cornstarch

1 tablespoon rosewater

60 g/⅓ cup caster/superfine sugar

1 egg and 1 egg yolk

100 ml/scant ½ cup full-fat/whole milk

150 ml/⅔ cup double/heavy cream

TO ASSEMBLE

50 g/⅓ cup chopped dark/bittersweet chocolate, melted

250 g/2 cups raspberries

chopped pistachios

GLAZE

3 tablespoons apricot glaze

12-hole fluted muffin pan, greased

9-cm/3½-in. round cookie cutter

piping/pastry bag fitted with large star nozzle/tip

MAKES 12

For the pastry, rub the butter into the flour and salt using your fingertips. Add 1 tablespoon of cold water and mix in with a round-bladed knife, adding a little more water if the mixture is too dry. Wrap the pastry in clingfilm/plastic wrap and chill in the refrigerator for 1 hour.

On a flour-dusted surface, roll out the pastry dough thinly and cut out 12 circles using the cutter. Press one circle into each of the holes of the muffin pan. Prick the base of each pie and chill in the refrigerator for a further 30 minutes.

Preheat the oven to 200°C (400°F) Gas 6.

Line the pastry cases with baking parchment, fill with baking beans and bake blind for about 10–15 minutes in the centre of the oven, until the pastry is golden brown. Let cool and remove the baking beans and parchment, then brush the insides of the pastry cases with a thin layer of melted chocolate. Let set.

To prepare the crème pâtissière, whisk together the cornflour, rosewater, sugar, egg and egg yolk until creamy. Put the milk and cream in a saucepan and bring to the boil. Pour over the egg mixture immediately, whisking all the time. Return to the pan and cook for a few minutes, until thick. Pass through a sieve/strainer to remove any lumps and let cool.

To assemble, spoon the rose crème pâtissière into a piping bag fitted with a large round nozzle and pipe into the cases. Top with the raspberries and chopped pistachios.

To glaze, heat the apricot glaze in a saucepan until just melted, cool slightly and then brush over the raspberries using a pastry brush.

Cherry & almond bakewell tarts

These dainty tarts have a crisp almond pastry, cherry and amaretto jam/jelly, soft buttery frangipane, topped with almond flavoured icing, with crystallized almonds and a little slither of cherry.

3 tablespoons good-quality cherry jam/jelly

1 quantity of Frangipane (see page 156)

50 g/⅔ cup flaked/slivered almonds

3–4 glacé cherries (or top with a fresh cherry for an extra summer hit)

ALMOND PASTRY

175 g/1⅓ cups plain/all-purpose flour, plus extra for dusting

25 g/¼ cup ground almonds

a pinch of salt

100 g/7 tablespoons butter, chilled and diced

25 g/2½ tablespoons icing/confectioners’ sugar

1 egg, lightly beaten

FROSTING

100 g/⅔ cup icing/confectioners’ sugar

½ teaspoon almond extract

10-cm/4-in. round cookie cutter

12 x 7-cm/3-in. fluted tart pans or a 12-hole muffin pan, greased

MAKES 12

Start by making the almond pastry. Tip the flour and ground almonds into the bowl of a food processor, add the salt and the butter. Using the pulse button rub the butter into the flour until it is pale sand-like in texture. Add the icing sugar and pulse again to combine. Add the beaten egg and pulse again until the dough starts to come together.

Tip out onto the work surface and use your hands to bring it together into a neat ball. Flatten into a disc, cover in clingfilm/plastic wrap and chill for at least 1 hour until firm.

Roll out the chilled pastry on a lightly floured work surface to a thickness of no more than 2 mm/1/16 in. Stamp out as many discs as you can using the cookie cutter. Gather the scraps together, re-roll and stamp out more discs. Gently press the pastry discs into the tart pans, trying not to stretch the dough but making sure that the pans are evenly lined.

Arrange the pans on a baking sheet and chill for 20 minutes while you preheat the oven to 170°C (350°F) Gas 3. Place another solid baking sheet on the middle shelf of the oven to heat up while it preheats.

Spread ½ teaspoon of jam into each tart shell and divide the frangipane evenly between the tarts – spreading it to evenly cover the jam.

Carefully transfer the individual pans to the hot baking sheet from the oven and bake in the preheated oven for about 20 minutes until the frangipane and pastry are golden and the pastry is crisp.

While the oven is hot, lightly toast the almonds on a baking sheet for 4 minutes until golden. Leave the tarts to cool in the pans for 30 minutes, then transfer to a wire rack to cool completely.

To make the frosting, sift the icing sugar into a bowl, add a drop or two of almond extract and enough water to make a smooth liquid that will coat the back of a spoon. Neatly spoon the icing over the frangipane in each tart and press the toasted almond bits around the edge. Top each tart with a slither of glacé cherry and leave to set before serving.

Pineapple & passion fruit curd tartlets

These tiny tartlets are like a bite of summer on a plate and will burst with summery flavours with every mouthful.

double quantity of Pâte Sucrée (see page 150)

plain/all-purpose flour, for dusting

1 small fresh pineapple, peeled, cored and sliced

4 passion fruit

PASSION FRUIT CURD

6 ripe, juicy passion fruit

freshly squeezed juice of 1 small lemon, strained

75 g/¾ sick butter, cubed

3 large/US extra-large eggs, beaten

225 g/generous 1 cup caster/superfine sugar

7.5-cm/3-in. fluted cookie cutter

12-hole muffin pan, greased

MAKES 12

First, prepare the passion fruit curd. Cut the 6 passion fruit in half, scoop out the flesh and press through a sieve/strainer into a medium bowl to extract the juice. Add the lemon juice, butter, eggs and sugar and set over a saucepan of simmering water (or cook in a double boiler).

Cook, stirring all the time, for about 20 minutes or until the curd has thickened considerably. If you are brave enough, you can cook this over direct heat, watching that it doesn’t get too hot and curdle. Strain into a bowl and set aside.

Preheat the oven to 180°C (350°F) Gas 4.

Roll out the pastry thinly on a lightly floured work surface and cut out 12 rounds with the cutter. Line the muffin pan with the pastry, pressing it into the holes. Prick the bases and chill or freeze for 15 minutes. Bake blind for 5–6 minutes without lining with beans. Let cool.

When ready to serve, fill the tartlet cases with a spoonful of passion fruit curd, then top with sliced pineapple. Cut the 4 passion fruit in half, scoop out the flesh and spoon a little, seeds and all, over each tartlet. Serve immediately before the tartlets have a chance to go soggy.

Mango & passion fruit mini eclairs

Filled with a punchy tropical pastry cream and topped with a crunchy crumble, these beauties will definitely have your guests asking for more at any summer event!

1 quantity of Crème Diplomate (see page 155, made with mango and passion fruit Crème Pâtissière)

PÂTE À CHOUX

125 ml/½ cup milk

100 g/7 tablespoons butter

a pinch of salt

a pinch of sugar

140 g/1 cup plain/all-purpose flour

approximately 6 eggs

CRUMBLE TOPPING

80 g/¾ sick butter, softened

100 g/½ cup light brown sugar

100 g/¾ cup plain/all-purpose flour

baking sheets, lined with baking parchment

piping/pastry bag fitted with a plain nozzle/tip

MAKES ABOUT 20

First, make the crumble topping. Beat the butter and sugar together in a stand mixer or in a bowl with an electric whisk just until well combined. Add the flour and bring together into a dough with your hands. Turn the dough out onto a sheet of baking parchment, top with another sheet and flatten with a rolling pin until about 3 mm/⅛ in. thick. Freeze for 1 hour.

Preheat the oven to 180°C (350°F) Gas 4.

Put the milk, butter, salt and sugar in a medium saucepan over medium heat and add 125 ml/½ cup water. Stir constantly so that the sugar doesn’t burn and cause the mixture to stick to the bottom of the pan. When it comes to the boil, quickly stir in the flour and mix together. Beat the dough vigorously until it cleanly leaves the sides of the saucepan – this can take up to 5 minutes, depending on the heat.

Transfer the dough to a stand mixer or mixing bowl (using an electric whisk) and beat in the eggs, one at a time. You might not need all 6 eggs – flour and eggs behave differently no matter how many times you make the same recipe, so the number of eggs needed can vary. When it is soft and smooth and drops off a spoon leaving behind a ‘V’ shape, it is ready.

Spoon the dough into the piping bag. Pipe ovals onto the baking sheet, 5 cm/2 in. long and spaced apart. Bake in the preheated oven for 10–15 minutes until golden brown and hollow in the middle.

Take the crumble topping out of the freezer, remove the top sheet of paper and cut into long, slim rectangles to fit on the éclairs. Place a rectangle on top of each éclair. Bake for 10–12 minutes or until puffed up and golden, then turn the oven off and leave the éclairs inside to cool completely and dry out.

Carefully cut each cooled éclair in half horizontally. Fill the piping bag with Crème Diplomate and pipe a generous coil along the cut side of the bottom half of each éclair. Sandwich with the other half of the éclair. If you like, in order to boost the mango flavour in this recipe, you could put some mango flesh and icing/confectioners’ sugar in a blender and process until smooth. Spoon some of this on the bottom half of each éclair, then pipe the Crème Diplomate over it.

Mini strawberry tarts

Afternoon tea just isn’t complete without a strawberry tart! Classically filled with a vanilla crème pâtissière, here it can be made with a boozy version if liked to make the tart even more decadent.

100 g/7 tablespoons butter, softened

50 g/⅓ cup icing/confectioners’ sugar

a pinch of salt

1 egg, lightly beaten

1 teaspoon vanilla bean paste

175 g/1⅓ cups plain/all-purpose flour, plus extra for dusting

1 quantity of Crème Pâtissière (see page 154, either made plain or boozy)

TO DECORATE

400 g/4 cups strawberries, hulled

4 tablespoons apricot jam/jelly

edible gold leaf (optional)

8–9-cm/3¼–3½-in. round cookie cutter

12 x 7-cm/3-in. mini tart pans or a 12-hole muffin pan, greased

baking beans (optional)

MAKES 12

Start by making the pastry. Cream the butter, sugar and salt together in a stand mixer or in a bowl with a handheld electric whisk until pale – this will take 3–4 minutes.

With the mixer running, gradually add the egg with the vanilla bean paste, mixing until fully incorporated. Gently mix in the flour but do not overwork the dough. Bring the dough together into a ball, wrap in clingfilm/plastic wrap, flatten into a disc and chill for at least 2 hours or until needed.

Roll out the pastry on a lightly floured work surface to a thickness of no more than 2 mm/1/16 in. Stamp out discs from the dough using the cookie cutter. Neatly line the tart pans with the pastry discs and trim off any excess with a small sharp knife. Prick the bases with a fork, line with a square of baking parchment or foil and fill with baking beans or rice. Arrange the pans on a baking sheet and chill in the refrigerator for 20 minutes.

Preheat the oven to 180°C (350°F) Gas 4.

Bake the pastry cases on the middle shelf of the preheated oven for about 10–12 minutes or until pale golden. Remove the baking beans or rice and parchment or foil and continue to cook for 1 minute until the bases are crisp. Remove from the oven and cool. Remove the cases and arrange on a tray.

Divide the crème pâtissière between the pastry cases and spread level. Leave to cool for 10 minutes.

Quarter the strawberries and arrange on top of the crème pâtissière. Warm the apricot jam – either in a small pan over low heat or in the microwave in short bursts. Pass through a fine mesh sieve/strainer to remove any lumps and gently brush over the top of the strawberries. Decorate each tart with a piece of gold leaf if you wish and leave for 30 minutes or so to allow the jam/jelly to set before serving.

Summer berry tartlets

These crisp pastry tartlets, filled with classic crème pâtissière and topped with glazed summer berries, are guaranteed to disappear very quickly whenever you serve them!

110 g/¾ cup plain/all-purpose flour, plus extra for dusting

60 g/½ stick butter, chilled and diced

30 g/2 tablespoons caster/superfine sugar

1 egg yolk

a few drops of pure vanilla extract

CRÈME PÂTISSIÈRE

1 tablespoon cornflour/cornstarch

60 g/⅓ cup caster/granulated sugar

1 egg and 1 egg yolk

100 ml/scant ½ cup milk

150 ml/⅔ cup double/heavy cream

1 vanilla pod/bean, split lengthways

TO ASSEMBLE

200 g/1½ cups summer berries

3 tablespoons apricot jam/jelly

freshly squeezed juice of 2 small lemons

6-cm/2½-in. fluted cookie cutter

24 mini tartlet pans, greased

baking beans

piping/pastry bag fitted with a round nozzle/tip

MAKES 24

To make the pastry, sift the flour into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the sugar, egg yolk and vanilla extract and mix together to a soft dough with your fingers, adding a little cold water if the mixture is too dry. Wrap in clingfilm/plastic wrap and chill in the refrigerator for 1 hour.

Preheat the oven to 180ºC (350ºF) Gas 4.

On a flour-dusted surface, roll out the pastry to a thickness of 3 mm/⅛ in. Stamp out 24 rounds using the cutter and press one into each mini tartlet pan, trimming away any excess pastry. Chill in the refrigerator for 30 minutes. Line each pastry case with baking parchment and fill with baking beans. Bake in the preheated oven for 12–15 minutes, until golden brown and crisp. Leave to cool in the pans for 10 minutes, then transfer to a wire rack and leave to cool completely.

To prepare the crème pâtissière, whisk together the cornflour/cornstarch, sugar, egg and egg yolk until creamy. Put the milk, cream and split vanilla pod/bean in a saucepan and bring to the boil. Pour over the egg mixture, whisking all the time. Return to the pan and cook for a few minutes until thick, then remove the vanilla pod/bean. Pass the mixture through a sieve/strainer to remove any lumps and set aside to cool.

To assemble, spoon the crème pâtissière into the piping bag and pipe it into the pastry cases. Top each one with berries. Put the apricot jam and lemon juice in a small saucepan and heat until blended. Pass through a sieve/strainer to remove any bits and, using a pastry brush, brush the mixture over each tartlet to glaze.

These tartlets are best eaten on the day they are made.

Lemon profiteroles

Fresh and zingy lemons are a quintessential summer flavour and lend themselves triumphantly to these bite-sized choux buns.

LEMON PASTRY CREAM

375 ml/1½ cups full-fat/whole milk

½ vanilla pod/bean, split lengthways

3 large/US extra-large egg yolks

125 g/⅔ cup caster/granulated sugar

45 g/5 tablespoons Italian ‘00’ plain/all-purpose flour

finely grated zest of 2 lemons

PROFITEROLES

125 g/1 stick plus 1 tablespoon butter, diced, plus extra for greasing

1 teaspoon caster/granulated sugar

a pinch of salt

125 g/scant 1 cup Italian ‘00’ plain/all-purpose flour

4 large/US extra-large eggs

TO SERVE

250 ml/1 cup double/heavy cream

zest of 1 lemon, cut into thin strips

2 large baking sheets, buttered

piping/pastry bag, fitted with a 1-cm/½-in. plain nozzle/tip

piping/pastry bag, fitted with a 5-mm/¼-in. plain nozzle/tip

SERVES 8