A quick post today to bring to your attention the addition of a recipe I really like: the chicken and leek pie. The title may seem a lot of work but in the end, can be done quite rapidly as different preparation steps can be done at the same time.
This recipe was an “on the spot” inspiration. I had not researched anything. It started with a friend mentioning she had a chicken and leek pie in the oven. I was intrigued and gave it a go!
Other pies I have done (no photos were taken, unfortunately) this year are two of the Bourke Street Bakery pies. I have done them a few times and very successfully. The only differences there were that I made a family version of them (instead of the individual pies) and blind-baked the pie casing a little (as for a quiche). The pies were the humble beef pie and the spinach ricotta pie.
This is the recipe of a simple strawberry tarte. While simple, it is still excellent. A more complex recipe may have a small sponge layer and a vanilla thick custard layer over the pastry base or an almond vanilla custard. All options if you want to add flavours. Note that cake shops would often have a sponge layer to absorb the juices as they prepare more in advance than you do at home (else you would have a soggy pastry).
This version for a simple strawberry tarte is always a success, is light, perfect for a summer day. This is the recipe I mostly make. The quality of the strawberries is important. You can choose to use full strawberries or cut them in half, especially of they are big.
Preparation – 1 hour maximum.
Ingredients:
- 250 g of plain flour
- 1250 g of soft butter
- 125 g of white sugar
- one large egg
- Strawberries, a couple of punnets (sometimes 3)
Method:
- Prepare a sweet shortcrust pastry by mixing all ingredients together and making a ball. Don’t overwork it. If very friable, add a few drops of water. Allow resting for 1/2 hour, or up to a couple of days in the fridge.
- Place it in the tin by either rolling the dought or by pushing it into the tart tin with your fingers.
- Make dots with a fork on the bottom, this will prevent the formation of bubbles.
- Cook on 170 °C until lightly golden.
- Cut the bottom of the strawberry removing all unripe parts. You can use full strawberries or you can cut them in half.
- Place the strawberries on top of the pastry (part cut facing the pastry) and brush them with red currant or apricot jam slightly warmed up and diluted with a few drops of water (to make it runnier).
This dessert is better done on the day, that said, you can do the bottom sweet shortcrust pastry earlier. Do not place it in the fridge.
