Dessert recipe, Pie recipe-Nectarines Custard Filling Pie


I came across very beautiful nectarines at the market. They have very dark red skins, seem to be ready to eat anytime. It reminded me while I was in Vancouver. Often went to one of my favorite places “the Granville island” to buy some fruits and seafood. Here in Taiwan never though I would be able see those fruits again. This type of peach has nice crunchy texture. It’s very suitable for making compote. Luckily they all happen to be very ripe.The skins have turned dark red. With this condition, you can make very attractive nectarine compote without any color additives.
I have two segments to go with this recipe. First I’ll show you how to make compote and mini custard pie with the dough I made earlier on this website. And the second one,,,well,, let’s just wait and see!!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ makes 18~20 of 6x10cm pies ~
[ Pate Brisee ]
250g cake flour
125g butter
1 yolk
1 pinch salt
60ml cold water
[ Nectarines Glacé]
3 Nectarines
*apples can be substituted
30g sugar
1/2 tbs lemon juice
[ Appalleil ]
8g corn starch
25g sugar
1 egg
50ml heavy cream
70ml milk
5tbs sliced almonds

[ Directions ]

1-
1. Prepare Pate Brisee
POINT-ENG

 

 

2-
2. You can shape the dough into square before resting. This way it’ll be easier to roll out and make many small rectangular pies.
POINT-ENG

You can make either round mini pie or one large round pie.

 

 

2-
3. While resting dough,you can process nectarines. Because you’re going to cook them with skin on, make sure to wash off the wax on the skin.
POINT-ENG

Choose dark red ripe ones so that you can use the skin to color the whole fruit while cooking.
You could use other fruits such as apples.

 

 

2-
4. The problem you might face when you are handling peaches would be,,getting rid of a pit inside. Here’s one method you can try. Cut around a pit with knife, just like,, when you are cutting an avocado.

2-
5. And then twist both sides in opposite direction to take apart.
POINT-ENG

You shouldn’t have much trouble doing if your peach is ripe enough.

 

 

2-
6. If your peach is still tight,,,insert your thumbs and tear them apart..

2-
7. Now you successfully(?) opened your peach!

2-
8. If the pit is already coming lose, you can simply remove by hand.
If it’s still stuck, you can cut into small segments around the pit.

2-
9. And remove piece by piece.

POINT-ENG

Save those pits for later use. They can help you add more color to peach while cooking.

 

 

2-
10. Finally you have wedged peach ready to go next process!

2-
11. Transfer the peach into a bowl and add sugar.
POINT-ENG

Sugar amount can be adjusted depending on fruit’s sweetness itself.
Generally, one peach with about 10 grams of sugar should be good enough.

 

 

2-
12. Add lemon juice.

2-
13. Mix well make sure each piece gets covered with sugar and lemon juice.
Let it sit for about 15 minutes or so.
POINT-ENG

Sugar dehydrates peach. There will be lots of juice coming out from peach.

 

 

2-
14. Transfer the peach, liquid and the pits into a pot. After bringing to a boil, simmer it for 5~6 minutes on low heat.
POINT-ENG

You will notice the juice turning to red while cooing…

 

 

2-
15. Now you can transfer back in to a bowl and cool off.
POINT-ENG

This is already a complete fruit compote. Use as yogurt garnish or serving with ice cream would be also great!

 

 

2-
16. Now let’s get back to the pie dough. Roll out to 0.2~0.3 mm thin.

2-
17. Place molds on the pie sheet and see how they fit…
POINT-ENG

This time I’m using 6x10cm mold.
You can use whatever the type of molds you have in your kitchen.

 

 

2-
18. Cut the pie sheet into appropriate size.
POINT-ENG

Remember to leave extra margin for shrinkage.

 

 

2-
19. Fill in each mold.
POINT-ENG

Make sure the pie sheet reaches to the bottom corner and cover entire side part of the mold.

 

 

2-
20. Trim off the extra part with pie cutter or small knife.

1-
21. All the trimmed parts can be gathered and reuse.

2-
22. With this size of the mold, you should be able to make about 18~20 pies.
Cover with plastic wrap and rest it for another 30 minutes.
POINT-ENG

To minimize the shrinkage caused by the gluten, pie should be rested at least 30 minutes, preferably overnight.

 

 

2-
23. While resting pie shells. You can prepare Appalleil.
Gently mix egg and sugar.
POINT-ENG

You want to make silky smooth texture, NOT spongy. Try not to beat the egg to produce too much foam inside.

 

 

2-
24. Pour in milk…

2-
25. And heavy cream.
POINT-ENG

You can change the ratio of milk and cream to your preference.

 

 

2-
26. Add corn starch through a strainer and mix well.

2-
27. Put the whole mixture through a strainer to remove any lumps and foam that may have been produced. Now you have sweet Appaleil ready.

2-
28. Lay a small sheet of baking paper and add some dry beans or pebbles for weight.
POINT-ENG

Minimize the crust rising so you have enough space for pie filling to add later…

 

 

2-
29. Place them into preheated oven(150 Celsius) bake for 18~20 minutes.

2-
30. After making sure the crust has already set, remove the weight. Continue baking for 3~5 minutes or until light golden brown. Now you have flaky pie shells ready to be filled in!

1-
31. Put some sliced almonds into each shell.

2-
32. Place 2 or 3 pieces of peach compote.
POINT-ENG

Try not to fill up, make sure if you have enough room for Appalleil .

 

 

2-
33. Pour the Appareil evenly with spoon.

2-
34. Sprinkle some sliced almonds on top and put back into preheated oven (150 Celsius) for 20~25 minutes or the liquid has thoroughly coagulated.

2-
35. Remove the mold and place on the rack.
Sprinkle some icing sugar as you serve.

2-
36. If you have some leftover,you can put into a sterilized jar and store in the fridge for a week or two.
POINT-ENG

This compote can be very versatile. Next time, using this peach, I’ll show you another delicious dessert!!

 

 

 

 

Copyright © MASA’s Cooking- All Rights Reserved.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s