A pie is a culinary preparation where various tasty or sweet ingredients are wrapped in pastry sheets and baked to perfection. A delicious, healthy meal.
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| An Egyptian Galette Filled with Honey |
There is evidence that in Egypt, during the Palaeolithic Age, crusty cakes, called “galettes”, were prepared with ground cereals and grains that contained honey. Galettes were depicted on the tomb of Pharaoh Ramsee II, located in the Valley of the Kings. The Pharaoh ruled from the end of the 13 century BC to the middle of the 12 century BC.
Ancient Greeks were, apparently, the first to create pie pastry. In the plays of Aristophanes, (5th century BC) sweetmeats are mentioned, including small pastries filled with fruit. However, there is no information about the actual pastry used, but there is evidence that Greeks recognised the difference between a baker and a pastry cook.
In the 1st century BC Roman cookery book Apicius, various recipes for pie shells are mentioned. By 160 BC, in “De Agricultura” by Marcus Porcius Cato, recipes for a popular pie, called placenta, were given, which rather resembled a contemporary cheesecake.
The Romans, through their conquests, introduced pies to the rest of Europe. Pies became very popular in the European North, especially between travellers and hardworking people. Their fillings were, evidently, prepared with local vegetables, meat and poultry, Cornish Pasties being the perfect example of a tasty pie adapted to a zealous worker’s daily food necessities.
(The information for the above is, mostly, from Wikipedia)
Today, a plethora of pies and tarts are prepared, daily, all over Greece, some of which belong to the poor but delicious Greek cuisine, while others are gourmet dishes. Here are several recipes which I hope you will enjoy.
SPINACH AND CHEESE PIE
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| Crispy Spinach and Cheese Pie |
Even if you hate spinach, try this pie!
1¼ kg (2½ lb) spinach, blanched, drained and chopped
1 large onion, grated
3 spring onions, finely chopped
2 tbsp olive oil
2 tbsp chervil, if available, finely chopped
2 tbsp Mediterranean hartwort, if available, finely chopped
1 tbsp dill
2 cups feta (if salty soaked in water for 10 minutes), cubed
1 cup Graviera from Crete or Naxos or Cheddar, grated
2 eggs, lightly beaten
10 sheets phyllo pastry
2 tbsp dried breadcrumbs
120 ml (about ½ cup) butter, melted
2 tbsp olive oil to mix with the butter (optional)
Sauce:
3 tbsp butter
3 tbsp flour
1 bay leaf
1½ cup hot milk
Freshly ground black pepper to taste
Little salt
Nutmeg, to taste
Sauté the onions in olive oil until transparent. Add the spinach and herbs, pepper and a little salt and simmer uncovered, stirring from time to time, until the liquid evaporates, about 15 minutes.
Meanwhile, prepare the sauce. Stir the flour in melted butter, add the bay leaf, and cook for 2-3 minutes. Pour in the milk and simmer, stirring constantly, until the sauce thickens. Season with pepper, a little salt and nutmeg, simmer for 7 minutes more and set aside to cool. Discard the bay leaf.
In a big bowl, combine the eggs and the two kinds of cheese with the sauce and mix well together. Stir into the spinach mixture. Taste and add salt, pepper and nutmeg, if necessary, and set aside to cool.
Line a buttered baking dish with 5 sheets of phyllo pastry, brushing each sheet lavishly with melted butter then sprinkle with breadcrumbs. Spoon in the filling, level the surface and fold the overhanging pastry over. Place another 5 buttered sheets of pastry over, trim the excess phyllo and tuck it neatly into the sides of the dish. Score the pie into portions, sprinkle with water, and bake in a moderate oven preheated to 190 C (375 F) for about 45 minutes 1 hour.
CARROT AND FETA TART
This is a very tasty, savoury tart. It is baked like a tarte Tatin.
For the pastry:
150 g (5 oz) butter, at room temperature
90 g (3 oz) feta, crumbled
60 g (2 oz) San Mihalis or Parmesan, grated
260 g (2 cups) self-raising flour or more if necessary
A little more butter for the dish
Filling:
500 g (1 lb) carrots, peeled and cut into thick slices
Salt and black pepper
1 tsp crushed coriander seeds
1 tsp fresh ginger, peeled and coarsely grated
1 tsp fresh thyme, chopped
1 tbsp honey
2 heaped tbsp unsalted butter
400 ml (an ample1½ cup) vegetable stock
300 g (10 oz) hard feta, sliced and soaked in cold water for 10 minutes, if salty.
1 small onion, peeled and grated
2 eggs, beaten
Freshly ground black pepper
Place the carrots in a saucepan with the coriander seeds, salt and pepper, ½ tsp thyme, honey, butter and the vegetable stock. Boil briskly, uncovered, until the carrots are tender and the liquid has reduced to about half a cup. Taste for seasoning, remove the carrots and set aside to cool. Strain the reduced liquid and reserve. In the meantime, crumble the feta and combine with the grated onion, eggs and pepper and mix well together.
Line a 30 cm (12 in) round baking dish with baking parchment, arrange the carrots over and drizzle with the reserved carrot juice. Spoon the feta mixture, evenly, on top, and sprinkle with the remaining thyme and freshly ground black pepper.
For the pastry, blend all the ingredients together, until the dough forms a ball around the hook. Roll out the pastry into a circle larger than the baking dish, and drape it over the carrots. Trim the excess pastry, if necessary, pushing it neatly around the sides of the dish to enclose the filling completely.
Bake in a moderate oven preheated to180 C (350 F) for about 30 minutes or until the pastry is golden brown. Overturn onto a platter and serve immediately with a green salad.
Bake in a moderate oven preheated to180 C (350 F) for about 30 minutes or until the pastry is golden brown. Overturn onto a platter and serve immediately with a green salad.
CHEESE PIE
Cheese pies are very popular all over Greece. I very often prepare individual cheese pies with ready-made puff pastry rounds and the same filling.
Pastry:
150 g (5 oz) wholemeal flour
150 g (5 oz) plain flour
Pinch of salt
¼ tsp mustard powder
150 g (5 oz) butter cubed
1 egg
Just enough water to form a soft, pliable dough
2 tbsp dried breadcrumbs for sprinkling over the pastry before adding the filling
Filling
500 g (1 lb) feta cheese, soaked in water for 5-10 minutes if salty
250 g (½ lb) anthotyro or ricotta cheese
2-3 tbsp kephalotyri or Parmesan or Cheddar, grated
1 large onion, finely grated
4 eggs
200 g (1 small tub) strained Greek yogurt or
1 cup béchamel sauce
Salt if necessary, nutmeg and freshly ground black pepper
First, prepare the pastry. Blend the two flours with the mustard powder and salt. Add the butter and pulse until the mixture resembles breadcrumbs. Add the egg and very little water and pulse until the dough forms a ball around the hook. Cover and refrigerate for ½ hour at least.
In a large bowl, crumble the feta and anthotyro and stir in the grated cheese and onion. Beat the eggs with the yogurt, nutmeg and freshly ground black pepper, add to the cheese mixture and stir until well combined. Taste for seasoning and add more salt, pepper and nutmeg, if necessary.
Preheat the oven to 180 C (350 F). Roll out two thin pastry sheets, one larger than the other. Line a buttered baking tin with the larger sheet and sprinkle evenly with the dried breadcrumbs. Spoon the filling carefully over, cover with the remaining pastry and join the two sheets attractively together. Score the top of the pie, and bake for about 45 minutes to 1 hour.
TRADITIONAL CHICKEN PIE
Chicken pie is baked all over Greece. Here’s the recipe:
Pastry
500 g (4 cups) self-raising flour
250 ml (1 cup) olive oil
1 tsp salt
1 egg plus 1 yolk, beaten,
200 g (1 tub) yogurt
1-3 tbsp beer, if necessary
2 tbsp dried breadcrumbs
1 egg white slightly beaten, for brushing over pastry
Filling
1 large chicken, skin removed
2 stalks celery, trimmed
2 carrots, peeled and sliced
A 2.5 cm (1 inch) piece of ginger root, peeled and sliced
Salt to taste
1 tsp peppercorns
1 slice of lemon
1 bay leaf
1 kg (2 lbs) onions, peeled and thinly sliced
125 ml (½ cup) milk
1 heaped tbsp cornflour
65 g (½ cup ) grated kefalotyri or Parmesan
65 g (½ cup) grated bland kasseri or Cheddar
4 eggs separated, yolks beaten slightly, whites whipped to soft peaks
Nutmeg, salt and pepper to taste
1 beaten egg white
First, make the pastry. Mix flour with salt, olive oil, egg, yogurt, and knead until a soft dough is obtained. Add a little beer, only if necessary. Cover and set aside for at least 1 hour.
Partly cover the chicken with water add a little salt, bring to the boil and skim. Add the celery, carrots, ginger, peppercorns, 1 slice lemon and 1 bay leaf and simmer for about 40-45 minutes. When tender, remove the chicken from the saucepan and set aside to cool.
Discard the lemon slice and the bay leaf and strain the stock, pressing on the vegetables to extract their juices, and pour it back into the saucepan. There should be 500 ml (2 cups) stock, if not add a little hot water. Add the onions and simmer until soft.
Meanwhile, bone and dice the chicken, stir into the onions and bring to the simmer. Mix the cornflour with the milk, pour it into the chicken mixture and simmer for a few minutes, stirring constantly, until it thickens Remove the saucepan from the heat, add the cheese and set aside to cool. Stir in the yolks, the grated nutmeg, and freshly ground black pepper. Taste and add a little salt if necessary. Finally, fold in the whipped egg whites.
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Roll out the dough into two round sheets, one slightly larger than the other. Drape the large sheet over a 30 cm (12 inch) buttered baking dish and sprinkle with dried breadcrumbs. Spoon in the filling, level it with a spatula, trim the pastry and fold it over the filling. Place the second pastry sheet over the pie and tuck it neatly into the sides of the dish. Score a few slits on the pie and brush with beaten egg white. Bake in an oven preheated to 190 C (375F) for about 45 minutes - 1 hour.
COURGETTE QUICHE
This is a delectable savoury tart.
Pastry:
195 g (1½ cup) self-raising flour mixed with
½ tsp salt
½ cup soft butter
1 egg yolk
About 4 tbsp yogurt or more
2 tbsp fine dried breadcrumbs and
¼ of the grated cheese mixture
Filling:
1 tbsp olive oil
600 g (1 lb 3 oz) courgettes, thickly grated
3 medium carrots, thinly grated
1 medium onion, grated
2 spring onions trimmed and finely sliced
2 tender celery stalks, trimmed and finely sliced
Salt and pepper to taste
½ tsp grated nutmeg
500 ml (2 cups) cream, 35% fat
For the top
90 g (3 oz) bland kasseri or Emmenthal, grated
90 g (3 oz) Naxos graviera or Gouda
90 g (3 oz) Parmesan grated
Freshly grated white pepper
For the pastry rub the butter into the flour until it looks like fine breadcrumbs. Add the egg and enough yogurt to obtain a soft dough. Wrap in cling film and let it rest for 30 minutes.
Meanwhile, prepare the filling. Sauté the vegetables in olive oil, add salt and pepper, and nutmeg, lower the heat and let them sweat gently until they resemble a puree, pouring in a little boiling water if necessary. Add the cream and simmer until most of the liquid has evaporated and the vegetables are thoroughly cooked. Cool.
Preheat the oven to 180 C (350 F). Roll out the dough between two pieces of baking parchment and line a round, 25 cm /10-inch ovenproof dish. Prick the pastry all over with a fork and sprinkle with breadcrumbs and ¼ of the grated cheese. Carefully spoon in the filling, and level the surface. Mix the remaining grated cheese with freshly ground white pepper and sprinkle evenly on top. Pinch the dough around the edge into a pretty shape and bake for about 40 minutes.
CEPHALONIAN MEAT PIE
This is one of the better-known Greek pies.
Pastry
500 g (1 lb) plain flour
1 tsp salt
¼ tsp mustard powder
160 ml (about 2/3 cup) warm olive oil
250 ml (1 cup) warm wine
Cornflour for rolling out the dough
2 tbsp olive oil, mixed with
1 beaten egg
Filling
500 g (1 lb) lamb, fat removed and cut into tiny cubes and sautéed
500 g (1 lb) veal, fat and gristle removed and cut into tiny cubes and sautéed
4 tbsp short grain rice
1 onion, finely chopped
1-2 garlic cloves, peeled and crushed
2 medium potatoes, cut in small cubes
100 g (1 cup) kephalotyri or Parmesan, grated
4 tsp fresh Cephalonian sapsiho or marjoram, finely chopped
4 tsp parsley, finely chopped
2 tomatoes, skinned, seeded and cubed
2 tbsp olive oil
125 ml (½ cup) red or white wine
Salt and freshly ground black pepper
1 tsp ground cinnamon
Nutmeg to taste
250 ml (1 cup) meat stock
60 g (2 oz) kephalotyri or pecorino cut into tiny cubes
12 prunes, stows removed
2 tbsp butter
Sift flour, salt and mustard powder in a large bowl, pour in the olive oil and rub it in the flour with your fingers. Pour in the wine and knead well to form a soft, pliable dough. Cover and refrigerate for at least 30 minutes before using.
For the filling mix all the ingredients well together in a bowl, (except the cubed cheese, meat stock, prunes and butter, cover and refrigerate overnight.
On a working surface, sprinkled with cornflour, roll out 2/3 of the dough as thinly as possible. Drape it over a generously oiled baking tin, 30 cm (12 inches) in diameter. Spoon in the filling and level the top, pour enough meat stock over, to barely cover, tuck in the cheese cubes and prunes evenly over and dot with butter.
Roll out the remaining dough, cover the pie, press the edges together to seal and score 2-3 slits on top, allowing the pie to breathe. Brush with the olive oil and egg and mixture and bake in an oven pre-heated to180 C (350 F) for about 1 hour or until golden brown. Serve with a green salad.
AUBERGINE PIE
This is real comfort food.
Filling
500 g (1 lb) minced beef and pork in equal quantities
2 tbsp olive oil
1 medium onion, grated
3 spring onions, finely chopped
1 kg (2 lbs) aubergines, peeled and cut into small cubes
Salt and pepper to taste
1 small cinnamon stick
½ tsp nutmeg, freshly grated
250 ml (1 cup) white wine
1 tomato, peeled, seeded and chopped
2 tbsp long-grain rice
½ cup chopped parsley
1 tbsp chopped marjoram
250 ml (1 cup) hot water
2 eggs, yolks beaten, whites whipped with a pinch of salt to the soft peak stage
250 g (8 oz) Kasseri or cheddar, cubed
10 sheets phyllo pastry
180 g (6 oz) (5/8 cup) hot, melted butter
1 ½ tbsp dried breadcrumbs for baking
Sauté the onions and spring onions in the olive oil, until soft. Stir in the minced meat and cook for about 10 minutes, until it crumbles and changes colour. Add the aubergine cubes, salt and spices, mix well together and cook for 10 minutes more. Pour in the wine and simmer for 2-3 minutes, uncovered. Then add the tomato, the herbs, rice and the hot water. Cover the saucepan and simmer until the rice softens slightly. Taste and add more salt, pepper and nutmeg if necessary. Discard the cinnamon stick, and set aside to cool. Then stir in the beaten yolks and gently fold in the whipped egg whites.
Line a 35 x 25cm (14 x 10 inch) buttered baking dish with 5 phyllo pastry sheets, each brushed with melted butter. Sprinkle with dried breadcrumbs and spoon in the filling, and level the surface with a spatula. Tuck the cheese cubes evenly into the filling, fold the pastry over and lay 5 more buttered sheets on top. Trim the pastry and tuck it neatly into the edge of the dish. Score the top layers of the pastry into portions. Brush the pie once more with hot butter, sprinkle lightly with water and bake it in a moderate oven preheated to 190 C (375 F) for 40-45 minutes.
Serve with a green salad.
PRAWN AND CRAB TART
This is a lovely tart! You could make individual tartlets if you wish.
Pastry
250g (1 2/3 cup) plain flour
125g (½ cup) butter
1 egg yolk
2 tbsp or more, iced milk
A pinch of salt
Filling
180 ml (2 cups) bland kasseri or Emmenthal, grated
500 g (1 lb) prawns, shelled, thoroughly washed and sautéed in a little white wine and 2 rosemary twigs until they just change colour
4 eggs, separated
125 ml (1/2 cup) cream, 2% fat, if preferred
125 ml (1/2 cup) full milk
½ cup crabmeat, cooked
2-3 spring onions, finely chopped and stewed with 2 tbsp water and a little olive oil
1 tbsp mayonnaise, low fat if preferred
Salt and pepper to taste
1\8 tsp Cayenne pepper
2 heaped tbsp San Mihalis or Parmesan, grated
2 tbsp dried breadcrumbs for the pastry shell
For the pastry, mix the flour and salt in a bowl. Cut the butter into small pieces and rub with flour, add the egg yolk, sprinkle with milk and mix lightly until the dough comes together. Cover and refrigerate for 1 hour.
Bring the pastry to room temperature, roll out thinly and line a 27 cm (11 in) buttered tart dish. Bake blind, covered with baking parchment and beans, for about 10 minutes. Remove paper and pulses and return to the oven for another 5 minutes. Remove from the oven, sprinkle with dried breadcrumbs and set aside to cool.
Sprinkle half the kasseri or Emmenthal over the cold pastry shell and place the prawns evenly on top. Mix the egg yolks, cream and milk together, and set aside.
Mix the crabmeat with the onions, mayonnaise, the remaining grated cheese and the Cayenne
Spoon the filling into the tart, over the prawns, level the top and sprinkle with Parmesan. Bake in an oven preheated to 190 C (375 F) for about 25-30 minutes until puffed and golden brown. The baking time will be less if tartlets are made. You can prepare this tart only with crab or only with prawns.
A VEGAN COURGETTE PIE
I bake this large pie during Lent, or when my vegetarian friends come over for lunch.
2½ kg (5 lb) courgettes, cubed
250 ml (1 cup) extra virgin olive oil
1 large onion, chopped
6 spring onions (tender green parts included) chopped
2 garlic cloves, mashed
1 sprig of fresh sage
Salt and freshly ground black pepper
1/8 tsp Cayenne pepper
1 tsp curry powder or more if preferred
1 tsp curry powder or more if preferred
2 tbsp dill, chopped
4 tbsp parsley, chopped
½ tbsp mint, chopped (optional)
225 g (1 cup) short grain rice
1 large tomato, skinned, seeded and cubed
Vegetable stock, hot
10 sheets of phyllo pastry
4 tbsp dried breadcrumbs
2 tbsp sesame seeds
In a large saucepan cook the onions and garlic in 3 tbsp olive oil, until soft. Add the curry powder and cook, stirring for 2 minutes more. Then add the courgettes, sage, salt and pepper and Cayenne . Cover the saucepan and barely simmer for about 15 minutes. If the courgettes are fresh, they should be tender, without adding any liquid.
Add the rice, herbs, tomato cubes and just enough hot vegetable stock for the rice to cook about 360 ml (1 ½ cups), and simmer for 12 minutes more. The mixture should be dry and the rice al dente. Discard the sage and set aside to cool. Taste and add salt, pepper and Cayenne if necessary.
Line an oiled rectangular baking dish with 5 or 6 sheets of phyllo pastry, brushing each sheet with the remaining olive oil. Sprinkle with 2 tbsp breadcrumbs, spread the courgettes mixture over the pastry, sprinkle with the remaining dried bread crumbs and fold the overhanging phyllo sheets over. Place another 5 oiled pastry sheets on top. Trim the pastry and tuck it neatly into the sides of the baking dish. Brush with olive oil, and score the top layer of the pastry into portions. Brush the pie with a little cold water, sprinkle with sesame seeds, and bake in a moderate oven, preheated to 180 C (370 F), for about 45 minutes to1 hour.
A PIE WITH ARTICHOKE HEARTS
This is one of the best pies.
10 large artichoke hearts (cut in quarters) or 20 small ones, halved, (frozen or fresh)
2 lemons, if using fresh artichokes
2 tbsp olive oil
5-6 spring onions, chopped
1-2 tbsp lemon juice
Salt and freshly ground black pepper
1 tbsp parsley. chopped
½ tbsp dill, chopped
4 eggs, separated, whites whipped to soft peaks with a pinch of salt
160 g (2 cups minus 1 tbsp) kephalograviera or Parmesan, grated
90 g (3 oz) kasseri or Emmenthal, grated
125 g (1/4 lb) anthotyro, crumbled, or ricotta
4 slices ham, cubed, optional
500 g (1 lb) phyllo pastry
125 ml (1/2 cup) butter, melted
2 tbsp olive oil (optional)
Béchamel Sauce:
3 tbsp butter
3 tbsp flour
1 bay leaf
1½ cup milk
Salt and freshly ground black or white pepper to taste
Nutmeg, to taste
If using fresh artichokes proceed as follows. Break off the tough outer leaves. Cut off about 3 cm (1 in) from the top of each artichoke and rub with lemon juice. Remove the choke with a teaspoon, peel the stalks. Immediately immerse the artichokes in a bowl of cold water with 1 tbsp flour and the juice of 1 lemon, to prevent them from discolouring.
Sauté the onions in 2 tbsp butter. Add the artichoke hearts, drained and dried, sprinkle with salt and pepper, drizzle with lemon juice and about 1 cup water or more if necessary, and simmer until the artichokes are almost tender and most of the liquid has evaporated. Sprinkle with dill and parsley.
Meanwhile, prepare the sauce. Stir the flour into the melted butter, add the bay leaf, and cook for 2-3 minutes. Pour in the milk and simmer for 5-7 minutes, stirring all the time, until the sauce bubbles and thickens. Season with pepper and nutmeg and set it aside to cool. Discard the bay leaf.
In a big bowl, combine the egg yolks and the three kinds of cheese with the sauce and mix well together. Taste, and add freshly ground white pepper and salt if necessary. Then add the artichokes and ham, if using. Gently fold in the whipped egg whites.
Line a buttered rectangular baking dish with 5 sheets of phyllo pastry, brushing each sheet generously with butter. Sprinkle with bread crumbs and spoon the filling carefully over. Fold the overhanging pastry over the filling. Place another 5 sheets of pastry on top, brushing each separately with butter. Trim the excess phyllo and tuck it neatly into the sides of the dish. Score the top layer of the pastry into portions. Sprinkle with water, and bake in a moderate oven preheated to 190 C (375 F) for about 1 hour.
APRICOT TART
Here is a recipe for a crumbly tart that can be served hot with whipped cream or ice cream.
10 apricots, stoned and halved
2 tbsp butter
6 tbsp sugar
Pastry:
120 g (4 oz) butter, very cold, cut into small pieces
200 g (almost 7 oz) plain flour
1 egg yolk
2 tbsp icing sugar
Pinch of salt
To make the pastry, rub butter and flour with fingertips until the mixture resembles breadcrumbs. Stir in the egg yolk, icing sugar and salt and press the ingredients together, to form a ball of soft dough. Flatten the dough, cover with cling film and refrigerate for 30 minutes at least.
Place a round baking tin over low heat and let the sugar and butter melt until they form a thick caramel. Remove from the heat and push the apricots, cut side up, into the caramel.
Roll out the pastry larger than the top of the baking tin, drape it over the fruit and tuck the surplus down the sides of the dish. Bake in an oven preheated to 180 C (350 F) for 45-50 minutes, or until the pastry is golden and the caramel is bubbling around the edge. Cool for five minutes and overturn on a serving dish.
PASTA FROLLA - JAM TART
This is a favourite tart that needs excellent butter and jam.
210 g (7 oz) butter, softened
260 g (2 cups) plain flour
2 level tsp baking powder
1/3 cup semolina
An ample 66 g (1/3 cup) sugar
1 egg
Pinch of salt
62 ½ ml (¼ cup) brandy
500 g (1 lb) jam, preferably apricot
Mix all the ingredients together (except the jam) and knead until a soft, pliable dough is obtained.
Roll out 2/3 of the dough and line a 30 cm (12 inch) tart dish and spread thickly and evenly with jam. Then roll fine pencil-sized cylinders with the remaining dough and form a lattice pattern on the top of the jam.
Bake in a moderately hot oven, preheated to 180 C (190 F) for about 40-45 minutes or until the pastry is crisp and golden. Cut into wedges and serve.
APPLE PIE
This is a lovely aromatic apple pie.
Pastry:
120 g (4 oz) butter
150 g (5 oz) brown sugar
1 egg
150 g (5 oz) powdered almonds
150 g (5 oz) self-raising flour
1 liqueur glass water
1 liqueur glass brandy
1 pinch of cinnamon
1 pinch of nutmeg
1 pinch of salt
Egg-wash for brushing over the crust
1 tbsp brown sugar for sprinkling over
Filling:
1½ kg (3 lb) apples, pared, finely sliced and sprinkled with lemon juice
2 heaped tbsp cornflour
3 tbsp sugar
½ tbsp cinnamon
½ tsp grated nutmeg
Cream butter and sugar, then add all the other ingredients for the pastry and mix all together until a soft dough is obtained. Cover with cling film and refrigerate for about an hour.
Mix the cornflour with the sugar and spices, sift over the sliced apples and mix gently until all the apples are well coated with the mixture.
Roll out the dough into 2 circles (0.5 cm thick), one slightly larger than the other. Place the larger circle in a deep, buttered tart-dish then spoon the filling in and even the surface. Cover with the second pastry and join the two together, crimping them into a pretty shape. Make two slashes on the pastry, brush it with egg wash and bake in an oven preheated to 180 C (350 F) for about an hour.
CHOCOLATE AND HAZELNUT PRALINE TART
This is a chocoholic’s dream.
Pastry:
250 g (4 oz) flour sifted with
60 g (2 oz) icing sugar and
A pinch of salt
125 g (4 oz +) butter, cut into small pieces
1 egg
Filling (chocolate praline ganache):
210 g (7 oz) dark chocolate, finely chopped
250 g (½ lb) butter, at room temperature
304 g (an ample 10 fl oz) one tin, sweet condensed milk
100 g (3.3 oz) hazelnut powder
A pinch of salt
375 ml (1½ cup) thick cream whipped to soft peaks
½ cup of toasted hazelnuts for garnish.
Prepare the chocolate praline. Melt the chocolate over simmering water and stir until smooth. Stir in the butter, condensed milk, hazelnut powder and salt until completely combined. Cool and pour into sterilized jars, seal with airtight lids and store in the fridge.
The day that you wish to prepare the tart, bring a jar of chocolate praline to room temperature. Then make the pastry. Place the flour in a bowl, add the butter and rub it into the flour, until the mixture resembles coarse breadcrumbs. Stir in egg with a fork until it clings together. Press into a ball, flatten it out, cover with cling film and refrigerate for 30 minutes at least.
Roll out the pastry between two pieces of baking parchment. Line a buttered tart dish with the pastry sheet and trim the edges. Prick the tart all over with the prongs of a fork and cover with parchment and tin foil, pressing the sides in order to prevent them from collapsing. Bake the tart for 12 minutes, in an oven preheated to 180 C (350 F). Discard the parchment and tin foil and return it to the oven and bake blind for 10-12 minutes more or until the pastry is crisp and golden. Remove the tart shell from the oven and cool it completely.
Whip a cupful of chocolate praline until smooth, fold in the whipped cream, and mix gently until no streaks of white are evident.
Spoon the filling into the cold tart shell and even the surface. Garnish with hazelnuts and refrigerate.
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| Young Girl With Harp by George Stathopoulos |
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