Thursday, December 9

Italian Cherry Peach Pie and Cream: Ed Smith’s Stone Fruit Recipes | Pie


I quite similar to a fruit cake; I really like a fruit tart in the form of a “slab” (because: the corners); and I love a tart filled with naturally sour fruits. Rhubarb and gooseberries are the obvious choice for fans of seasonal British fruit and just so happens 800-900g of either make a perfect substitute in today’s first recipe without any other changes. However, there is something about an apricot cake that appeals to me, in large part due to the transformation of that fruit from soft and sometimes boring when raw to always sour once cooked. The mixture of burnt peach, basil, pistachio and burrata, meanwhile, feels like the peak of summer on a plate; scented fruits and herbs relax effortlessly in cool, creamy, fresh cheese. In fact, it’s something you’ll probably want to eat if the weather matches or your mind is on vacation mode.

Cherry Apricot Slab Cake (pictured above)

I added cherries for their dramatic color and sweet flavor that pairs perfectly with cooked apricots, without diverting attention from the desired acidity. A note on the dough: they may seem a bit onerous, but each of the three (three!) Refrigeration steps is important: create a “short”, non-chewy dough; to ensure that the buttery dough is easy to handle; and make sure the butter doesn’t melt the first time it is put in the oven. Please follow them. This works particularly well in a 12 “x 8” x 1 “baking pan.

Homework 40 min
Macerate 20 minutes
Cool 2 h 30 min
chef 45 min
It serves 8

430g simple flour, plus extra for dusting
200g unsalted butter, plus extra for greasing
100 grams Ice formation sugar
½ teaspoon flaked sea salt
1 tablespoon apple cider vinegar
3 tablespoons of cold milk
, more a little more like wash
700g apricots, pitted and quartered
250g cherries, boned
100 grams gold launcher sugar
120g ground almonds
2 tablespoons demerara sugar
Creme fromNamely, to serve

Rub (or pulse) the flour, butter, icing sugar, and salt to a consistency similar to a breadcrumb. Add the vinegar and cold milk and press into a ball. Divide the dough into two not quite equal pieces, push them into rectangles about 3 cm thick, then wrap both and refrigerate for at least an hour, and ideally longer.

The dough is very buttery and can be difficult to handle, so spread it between two sheets of parchment paper – the smaller one to be the same size as your tin (this will be the lid), the other large enough to line the base and sides, and both 2 to 3 mm thick. You will be able to break the parts that are not in the correct shape and put them where they should be as you go. Refrigerate for at least an hour (again).

Mix the fruit and powdered sugar in a bowl and leave to marinate. After 20 minutes, add half of the ground almonds, stir, and set aside.

Butter the baking pan, sprinkle with flour, then line the pan with the larger pastry sheet. Use a utility knife to trim the dough so that it is flush with the top of the pan, using the excess to patch holes or thinner areas. Sprinkle the base with the remaining ground almonds, then tilt the filling, making sure it is evenly distributed. Brush the edges of the dough base with milk, then place the lid on top, pressing firmly to seal. Trim off any overhangs, brush with milk, and then sprinkle generously with demerara sugar. Refrigerate one last time for at least 30 minutes (the dough should be cool and the oven completely at temperature).

Heat the oven to 200 ° C (180 ° C fan) / 390 ° F / gas 6. Place the baking pan on a larger tray (to collect any spilled juices) and bake for 45 minutes, until the dough is hard and golden, with part of the fruit bubbling. through. If after 35 to 40 minutes the cake looks very tanned, lower the heat to 180 ° C (160 ° C fan) / 350 ° F / gas 4, but keep it that way all the time. Let cool for 10 minutes before serving with large dollops of fresh cream.

Burrata with burnt peaches and basil

Ed Smith's burrata peaches.
Ed Smith’s burrata with burnt peaches and basil.

A low-effort, high-reward assembly, this works well as a starter or meze-style dish for lazy grazing. The peaches should be ripe enough to be flavorful, but not so ripe that they are soft and cannot be grilled.

Homework 20 minutes
chef 5 minutes
It serves 2 (scales well to serve 4, 6 or more)

2 flat peaches or 1 large white peach, pitted and quartered
4-5 tablespoons of extra virgin olive oil
6 to 8 basil leaves
torn, large leaves
20g shelled pistachios, chopped
Juice of ¼ lemon
Flaky sea salt and ground black pepper

125g burrata

Place a heavy-bottomed skillet or skillet over high heat and heat for three to four minutes.

Brush the peach pulp with a little oil, then place it in the hot (almost steaming) pan and let it color for two to three minutes. Use pliers to flip the peach segments and char any other cut surfaces. Transfer to a cutting board, cool slightly, then dice into 1 to 2 cm cubes.

Place the diced peach in a large bowl. Sprinkle with the basil, add three tablespoons of the olive oil, the pistachios, the lemon juice, a pinch of sea salt and a couple of ground peppers and mix well.

Place the burrata in the center of a plate, use a sharp knife or scissors to open it, then spread it out so the creamy center comes out. Spoon peach mixture on top, drizzle in remaining oil, and serve.

Recipes drawn from Crave by Ed Smith, published by Quadrille at £ 25. To order a copy for £ 21.75, go to guardianbookshop.com.


www.theguardian.com

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