Four summer fruit pie recipes | Annie Rigg | Food

Blackberry curd pies

You will need fluted pie pots of 10 x 8-9cm.

Preparation 45 min
Cooling 1 hour 15 min
cook 25 min
serves ten

For pastry
200g plain flour, more extra to ride
40 g icing sugar, extra extra for dusting
1 pinch of salt
125g unsalted butter, chilled and diced
1 big egg yolk
2 tablespoons of ice water
2 tbsp. Tea with lemon juice

For filling
350g of blackberries, more extra to serve
50g plus 2 tbsp. Powdered sugar
½ teaspoon of aniseed seeds
½ tablespoon of water
1 squeezed lemon juice
4 medium egg yolks
100ml of fresh cream, more extra to serve

Mix the flour, icing sugar and salt in the bowl of a food processor and mix briefly.

Add the butter and mix until the mixture looks like breadcrumbs. Combine the egg yolk, water and lemon juice in a small bowl, then add them to the food processor. Pulse again just enough to gather the dough, pour it into a bowl, then knead the dough gently into a ball (but do not overwork, otherwise the dough will be soft). Flatten them into a disc, cover them with cling film and let them cool in the fridge for an hour.

Pour the blackberries into an average saucepan with two tablespoons of caster sugar, aniseed seeds and water. Cook gently for about five minutes, until the fruit is very tender, then pbad through a nylon sieve in a bowl and let cool.

Add the remaining 50 g caster sugar and lemon juice to the fruit, then mix; Taste and add more lemon if the berries are particularly sweet. Add the egg yolks, whisk together, add the cream and mix until smooth. Filter again through a sieve into a jug.

On a floured surface, roll the dough up to 2 mm in maximum thickness. Using a 12 cm round cutter, stamp the dough discs and, with these, line each pie pan by pressing the dough into the edges. Prick the basics, then cool in the refrigerator for 15 minutes.

Heat the oven to 170 ° C (150 ° C fan) / 335F / gas 3. Line each pie with aluminum foil and baking beans, place on a baking sheet and bake for 10 to 12 minutes. minutes, until they are golden brown.

Remove the holsters from the oven, remove the film and beans / rice, then pour the filling into the pie cases. Return the pie to the oven for 10 to 12 minutes until filling is complete. Let cool, then cool in the refrigerator until firm.

To serve, dab each pie with a teaspoon of fresh cream, garnish with a fresh blackberry and sprinkle with icing sugar.

Raspberry Genoise Pie

You will need a 23 cm fluted tart mold.

Preparation 45 min
Cooling 1 hour 30 min
cook 40 min
Makes 8

For pastry
200g plain flour, more extra to ride
40 g icing sugar, extra extra for dusting
1 pinch of salt
125g unsalted butter, cold and diced
1 big egg yolk (reserve the white)
2 tablespoons of ice water
2 tbsp. Tea with lemon juice
1 egg white, beaten

For filling
100g of powdered sugar
3 medium eggs
1 C. Vanilla extract tea
1 pinch of salt
50g unsalted butter, molten
50g of plain flour
50g almond powder
250g of raspberries
Icing sugar, to dust off

Mix the flour, icing sugar and salt in the bowl of a food processor and mix briefly.

Add the butter and mix until the mixture looks like breadcrumbs. Combine the egg yolk, water and lemon juice in a small bowl, then add them to the food processor. Pulse again just enough to gather the dough, pour it into a bowl, then knead the dough gently into a ball (but do not overwork, otherwise the dough will be soft). Flatten them into a disc, cover them with cling film and let them cool in the fridge for an hour.

On a lightly floured surface, spread the dough to 2 mm. Use it to line a 23 cm fluted pie pan, pushing the dough into the edges. Remove the excess dough, prick the bottom with a fork and let cool in the refrigerator for 30 minutes. Heat the oven to 180 ° C (160 ° C fan) / 350F / gas 4.

Take out the holster from the refrigerator, cover the dough with foil and baking beans, and bake blind on a flat baking sheet for 18 minutes, until you reach it. that it is golden. Remove the aluminum foil and beans and cook for another two to three minutes, until the base is crisp and well cooked.

Brush the inside of the pastry case with a thin layer of beaten egg white and put it back in the oven for a minute or two to seal well, cook the egg and make sure that all the small cracks in the pastry are clogged.

Prepare the filling: pour the caster sugar and eggs into a bowl, add the vanilla and a pinch of salt, and whisk with a portable electric mixer (or use a standalone mixer) until the volume is thick. pale and tripled.

Stir in melted butter using a large metal spoon, then sift into flour and ground almonds, then fold again. Gently pour the filling into the baked pie crust, spread over the raspberries, sprinkle with icing sugar and put back in the oven for 15 minutes, until golden brown, lifted and set. Let cool at room temperature before serving, then sprinkle with icing sugar.

Tahini, labneh and fig pie

Prepare the labneh 24 hours before. You will need a 20 cm fluted tart mold.

Preparation 45 min
Cooling 24 hours +
cook 20 min
serves 6-8

For tahini
Unsalted butter of 110g, at room temperature
50g of tahini
50g of icing sugar
2 medium egg yolks
200g plain flour, more extra to ride
1½ tablespoon of ice water
1 teaspoon of lemon juice

For the labneh
1 pinch of salt
Salt
500g whole yogurt
1-2 tablespoons of clear honey, to taste, more extra to serve
1 C. Teaspoon of finely grated lemon zest
½ teaspoon of rose water
8 figs, in quarters or slices
40 g pistachios in strips or pieces
25g of flaked almonds, wire rack
Edible flowers, to garnish

For the labneh: incorporate a pinch of salt into the yoghurt, then pour into a sieve lined with a cloth in J or a clean muslin. Place the sieve on a bowl, cover it with cling film or a similar product and place it in the refrigerator for 24 hours to allow the whey to run out of yogurt.

For the dough, beat the butter, tahini, icing sugar and a pinch of salt in a bowl until the mixture is tender and light. Stir in the egg yolks, stir in the flour, water and lemon juice, then beat until everything is well mixed (try not to overload it). Flatten the dough into a disc, wrap it in plastic wrap and place it in the refrigerator for two hours.

Spread the dough on a floured surface in a neat circle 3-4 cm wider than the pie pan. Carefully line the mold with the dough, squeezing it into the edges and corners. Cut the excess dough, crimp the edges and let cool for 30 minutes. Heat the oven to 180 ° C (160 ° C fan) / 350F / gas 4.

Prick the bottom of the dough with a fork, line with aluminum foil and dry beans and bake on a baking sheet for 15 minutes. Remove the foil and beans, and cook for another five minutes to dry the base.

Pour the filtered rabbit into a bowl and mix in one to two tablespoons of honey, lemon zest and rose water. Pour into the pie box and spread the level. Arrange the figs on top, sprinkle with nuts, sprinkle with honey and decorate with edible flowers, if you wish.

Peach and cream pie

Prepare a spring tart pan 23 cm wide and 4 cm deep.

Preparation / cooling 2 h 45 min
cook 1 hour 30 min
serves 6-8

For pastry
200g plain flour, more extra to ride
40 g icing sugar, extra extra for dusting
1 pinch of salt
125g unsalted butter, cold and diced
1 big egg yolk (reserve the white)
2 tablespoons of ice water
2 tbsp. Tea with lemon juice
1 egg white, beaten

For filling
500ml double cream
Milk 100ml
1 vanilla pod, divided into two and the broken seeds
Zest of lemon not waxed
3 medium eggs, plus 2 medium egg yolks
150g of powdered sugar
4 ripe peaches, stoned and cut into quarters
3 tablespoons caster sugar
½ teaspoon ground cinnamon
Icing sugarto dust off

Mix the flour, icing sugar and salt in the bowl of a food processor and mix briefly.

Add the butter and mix until the mixture looks like breadcrumbs. Combine the egg yolk, water and lemon juice in a small bowl, then add them to the food processor. Pulse again just enough to gather the dough, pour it into a bowl, then knead the dough gently into a ball (but do not overwork, otherwise the dough will be soft). Flatten them into a disc, cover them with cling film and let them cool in the fridge for an hour.

While the dough is cooling, prepare the filling. Pour the cream and the milk into a saucepan, add the vanilla bean, the seeds and the lemon zest. Bring to a gentle boil, then remove from heat and let steep for 30 minutes at an hour.

Roll the dough on a lightly floured surface to a thickness of 2 mm, then place it on the pie plate. Remove the excess dough, prick the bottom of the oven and line it with foil and beans to lift, then put it in the refrigerator for 30 minutes. Heat the oven to 180 ° C (160 ° C fan) / 350F / gas 4.

Bake the dough on a flat baking sheet for 18 minutes, until it is golden brown. Remove the foil and baking beans and cook another three to four minutes for the base to crisp. Brush the inside of the pastry case with a thin layer of beaten egg white and bake for one to two minutes to cook the egg and make sure any cracks are well clogged.

Turn on the oven at 120 ° C (100 ° C fan) / 250F / 1/2 gas. Whisk the eggs and sugar until obtaining a smooth mixture, add the infused cream and whisk again until obtaining a homogeneous consistency. Pbad a fine sieve into the pie box and fill it up to the top.

Gently put the pie in the oven and bake for about 45 minutes, until the mixture is set. The custard should still have a slight flicker in the middle – it will continue to cook as it cools. Allow to cool to room temperature then cool in the refrigerator to ensure that it takes completely.

Heat oven to 190 ° C (170 ° C fan) / 375F / gas 5.

Place the peaches, cut side up, on a baking sheet. Mix the powdered sugar and cinnamon and sprinkle the peaches evenly. Bake in the center of the oven for 15 minutes, until the peaches are tender and caramelized.

Take out the oven, sprinkle the top of the pie with a generous layer of icing sugar, then caramelize (go through the torch or go under the grill). Slice and serve with baked peaches.

Annie Rigg's book, Pies & Tarts for All Seasons (Quadrille, £ 22), is available – available at £ 19.36 on guardianbookshop.com