Mini Apple Galettes

Can you wake up to a better morning..than to the aroma of these apple and cinnamon Galettes. I bet not.

Hello Lovely Readers,

IMG_20150325_110255

I can’t tell you how amazing is the aroma of these amazing apple galettes. I just couldn’t hold on for them to be out of the oven so that I could dig on them. These were over in an hour guys. REALLY.
I baked and shot these early morning today. I was craving a warm apple pie since last night and I couldnt wait until morning to bake. I started working on them as soon as I woke up. I think that totally defines a foodie. Nonetheless..once I started working on the recipe, I thought why not make galettes instead of pies because I simply love the rustic look of these galettes. Also..instead of making a whole big galette I went for a single serve one. If you follow my blog you would know that I rather prefer single servings for my desserts. Isnt that good.

IMG_20150325_101403

P.S- The single serve idea behind all my desserts are that I do not like to share my dessert. PERIOD!!

Long ago I wasn’t a fan of apples in my dessert. Even when I went to a bakery I would definitely pick desserts with strawberries..blueberries..chocolate or any other flavor over apples. But once I tasted an apple pie and I thought it was the best. When I first baked an apple pie(click here for recipe) I was amazed with the way they turned out to be. Ever since I have been a huge fan of the apple and cinnamon combination and I look for ways to incorporate them in baking.

IMG_20150325_101236

Coming to this recipe…I believe apple galettes are really fuss free In comparison to apple pies. All you need to do is place your apple and cinnamon mix on a rolled out pie crust and fold the edges. Yes..they are really simple. There is no fuss in making these galettes. You need to have a perfect pie crust to make these. You can either use a store bought crust or make it all by yourself.

IMG_20150325_101147

P.S- You can replace apples by strawberry..blueberry..mangoes..nuts…anything of your choice.

Lets get started with the recipe now.

RECIPE: MINI APPLE GALETTES

Makes-4 to 5 single serve or One 9″ Single crust pie
Prep Time- 20 mins
Baking Time- 20 mins

Ingredients:

For the pie crust:

  • All purpose flour- 100 gms
  • Butter- 40 gms
  • Sugar- 20 gms
  • Salt- A pinch
  • Vanilla essence- 1 tsp
  • Water- 2 tbsp

For the Apple Filling:

  • Apples- 2 medium sized diced or slice
  • Cinnamon powder- 1 1/2 tsp
  • Sugar- 2 Tbsp
  • Lemon Juice- 1 tsp

PROCESS:

In a bowl mix all the ingredients for the apple filling and keep aside.

In a separate bowl..add flour and butter. Rub the butter and flour together until a grainy mix is formed. Now add rest of the ingredients and form a dough by just combining everything together. Dont add excess water.

Now divide the dough into 5 equal parts and start rolling each one into a 4″ circle. Place the apple mix in the centre leaving atleast 1 inch edges to fold. Fold the sides inwards toward the filling.

Sprinkle some sugar and cinnamon on top too.

Line a baking tray with parchment paper and bake the galettes for 20 mins at 180 degrees in a pre heated oven.

Serve warm with caramel sauce or ice cream.

IMG_20150325_002323_wm

Blueberry Pie Cookies

What do you do when you are craving both pies and cookies at the same time? Nothing much…You follow my recipe and bake these pie cookies ❤

Hello Lovely Readers,

Blueberry

This week has been really hectic and I baked and shot like almost 5 recipes. I know you guys must be wondering that I haven’t posted any of those since like 5 days but I just couldn’t manage to do it. So here I am today, posting my most favorite recipe of what I shot.

IMG_20150318_011254_wm

If you have been following my blog, you would know that I always do a mix of recipes through out the week. Like I post at least 1 dessert and 1 savory item on the blog per week. I avoid baking desserts through out the week. Though whenever I am thinking of what to post next all I can think of is some amazing dessert 😛

IMG_20150318_021108_wm

IMG_20150318_020758_wm

P.S- If you are fond of Cookies then this one is definitely a must try for all you Cookie Lovers.

Pies and Tarts are my ultimate favorite. Like you can find a lot of pie recipes on the blog. I prefer them over cakes honestly. My last strawberry hand pies was my absolute favorite. I am thinking of doing savory pies on the blog. Do you have any flavor or ingredient suggestion for the savory pies? Do let me know and I will definitely try them out. I do have a caramelized onion tart on my mind but I am still working on the recipe. 😛

IMG_20150320_143609_wm

I can go on and on discussing about my plans but lets now discuss what all of your are here for : Blueberry Pie Cookies       I had a box of Fresh Blueberries lying with me and I was wondering what should I bake. The first thing I thought of were blueberry muffins. But I had made a batch of my banana muffins (the recipe of which you are going to see soon) and I didn’t want to indulge in muffins again .So I was really confused between blueberry cookies and pies. I was literally craving both. Trust me. But my box of blueberry could suffice only 1 recipe. So I baked these beautiful blueberry cookies in the form of a pie.

IMG_20150320_144130_wm

P.S- Each and every bite of these offers the very best part of an actual Blueberry Pie, with all the convenience of a Cookie. You need no fork to eat these…Yippie

SERIOUSLY!! THIS IS THE BEST COOKIE I EVER HAD.

You know what I love the most about a blueberry pie or any other pie is the oozy baked sugar, chewy-ish bits of baked fruit that gets all caramelized to the crust…I am craving them again guys while writing this post .. but they were over the very same day. Anyways, that is my absolute favorite part of a fruit pie. How great are those sticky little chewy bites. Oh Gawd!! Those gooey and warm bites of Pie Heaven are my inspiration for these cookies.

IMG_20150320_155716_wm

I have made various pies with different fruits right from apples to strawberries to mangoes. But Blueberry is my ultimate favorite as there is no pitting or peeling involved in case of blueberries. Mix the blueberries with sugar, lemon juice and lemon zest for an amazing flavor. These pie cookies have not been made with any artificial dough. I have made fresh dough and fresh blueberry jam for these cookies.

P.S- For the best flavor use Fresh Blueberries.

Lets get started with the recipe now.

RECIPE: BLUEBERRY PIE COOKIES

MAKES: About 6 to 8 cookies

Prep Time: 45 mins (includes dough chilling time)

Baking Time: 20 mins

INGREDIENTS:

For the cookies dough:

  • All purpose Flour- 100 gms
  • Butter- 50 gms
  • Vanilla- 1 tsp
  • Sugar- 3 to 4 Tbsp (can vary according to how sweet you want. This one is just about perfect)
  • Chilled Water- 2 Tbsp
  • Salt- A pinch
  • Baking Powder- 1/2 tsp
  • Granulated Sugar- For sprinkling

For the blueberry jam:

  • Fresh Blueberries- 80 gms
  • Lemon Juice- 1 1/2 tbsp
  • Sugar- 4 Tbsp
  • Lemon Zest- 1 tsp
  • Water- 2 Tbsp

PROCESS:

In a saucepan mix all the ingredients under the blueberry jam and cook it for 5 to 10 mins on slow flame. Make sure you keep stirring. Close once the blueberries have cooked and reduced to a jam like consistency. Let it cool.

On the other hand, in a large bowl, take flour and add butter. Rub the butter and the flour together with the help of your fingers until you get a grainy mixture of flour. Add in the rest of the ingredients and form a dough. The dough wouldn’t be very fine but that is how it is supposed to be. Now cover it with a cling wrap or a foil and put it in the fridge for about 30 mins.

Once the dough is chilled roll is out by dusting some flour on the work slab and cut in into atleast 1/2 inch thick rounds with the help of a cookie cutter. Use the rest of the dough by rolling it and cutting it into thin strips.

Now place the blueberry mix on the surface of the round cut cookies and top it with thin strips in a criss-cross manner.

IMG_20150320_160551_wm

Once these cookies are ready, place them in a tray lined with parchment paper and place the tray for at least 10 mins in the refrigerator. Now sprinkle some granulated sugar on top.

Bake them for about 20 mins at 160 degrees in a pre-heated oven.

And Voila…. the best blueberry pie cookies are now ready. Enjoy them with a glass of milk or coffee or they are just amazing as it is.

IMG_20150320_143945_wm

Freshly Baked Out of the Oven

IMG_20150318_020851_wm

For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

Strawberry Hand Pies

These Strawberry Hand Pies are flaky, sweet, juicy and baked to perfection. These were so yummy that I actually wanted to sell them at a bakery and wanted everyone to taste it. #Justathought 😛

IMG_20150221_154656_wm

Hello all you lovely readers,

Did you enjoy the series of post for valentines special on the blog? Well I got a lot of feedback where in CDBS readers shared the pictures of all that they made. The Vanilla Shortbread Strawberry Trifle with Fresh Strawberry Sauce was a huge hit. That was one of my favorites too. Well I will be sharing all the feedback by the end of the month. I was supposed to do it for January too but it somehow didn’t work. But I promise from this month onwards the CDBS Monthly Highlight page will definitely be up.

IMG_20150221_154554_wm

P.S- If you too want to be featured on the blog, do share your pictures and experience of cooking from CDBS. I would love to share it with the world. ❤

This month has been extremely special. Yes, a lot of amazing posts and feedback is one reason but the most amazing thing that happened a few days ago is Chef Kunal Kapur liked a few pictures of CDBS on Instagram. So did Farah Khan Ali ( Jewelry Designer). I was really taken aback by this. It was such a wonderful feeling. For more updates on that you have to follow me on INSTAGRAM: @COOKINGDIARYBYSHRUTI.

IMG_20150220_165458_wm

IMG_20150220_170957_wm

Coming back to this recipe, its my ultimate favorite. Strawberries are there in the market for a last few weeks and I am trying to make the most of it. Honestly, it was a strawberry custard creme tart which was in my head. But then I had made a similar version with mangoes last year. (Click Here for the recipe of Mango Tarts). My mom was really craving them. Since she is out of town, I didn’t want to bake it.

P.S- You will see them on the blog soon 🙂

A bite sized pie has always been in my head. Its easier to serve and because it is bite sized you can really cut onto the portions. (Although this has never been on my mind)

IMG_20150221_144258_wm

I know most of you find it really difficult to try a pie or a tart because of a simple thought i.e if it will come out the way it should. You can read my post of Mango Custard Creme Tarts for a detailed post on how to make it. The important thing to know while making a pie is that your crust should be perfect. It should be flaky and fudgy. You don’t want the crust to be either too crisp or too soft. It just has to be perfect. There is no other way.

IMG_20150221_144434_wm

IMG_20150221_144638_wm

P.S- There are a few simple rules you need to follow while making a pie to bake it to perfection.

These strawberry hand pies are really easy to put together if you make a perfect pie dough. Once the dough is ready you are sorted to make these. I have mentioned some common mistakes that you could possibly make while making Pies. If you avoid these, you can bake them easily.

Some Common Mistakes that you can avoid while making Pies are:

1. Not Chilling the Pie dough:

I did this mistake for the first time when I made a pie. My pie was hard as a rock. Nothing beats a tender and flaky pie crust. And the key to make a perfect pie crust is chilling the dough for atleast 30 mins. If you are wondering why is this important is because it lets the butter to solidify again and lets the gluten relax and deactivate. If you don’t follow this crucial step your pie crust is most likely to shrink while baking.

2. Not using Chilled Butter:

Baking is really about the rules. We tend to avoid things like this when mentioned in the recipe. It seems less important. But you need to keep every step in mind while baking. Using a chilled butter is really important while kneading the dough. This helps to deactivate the gluten that can be formed while kneading. If you use a warm butter it will activate the gluten in the dough.

3. Over Kneading the Dough:

Whenever you make a pie crust, just combine the dough softly with your hands. It need not be perfect. It will be crumbly. Over Kneading the dough will never give you a flaky crust. Just combine the dough together and refrigerate it.

4. Throwing the pie right into the oven before baking:

Another really common mistake. You need to chill your pie for atleast 15 to 20 mins before you put it for baking. This is because while you are working with the dough the temperature of the dough rises again because of the warmth of your hands. You have to chill it again once you have filled it with your filling so that the gluten is deactivated.

5. Serve it while its hot

I know its really difficult to stop yourself once it is out of the oven…But a hot pie directly from the oven is a really bad idea. You need to cool it for atleast 1 hour before serving so that it sets naturally. Allow it to cool down.

You can make these hand pies in any flavor you like. Right from apples to raspberries to blueberries. You can fill in anything you want. I have caramelized the strawberries with some sugar to avoid the sourness in them.

IMG_20150221_144709_wm

Lets begin with the recipe.

RECIPE: STRAWBERRY HAND PIES

Makes- 7 to 8 pies

Preparation Time- 1 hour( includes dough chilling time)

Baking Time- 20 mins

INGREDIENTS:

For the pie crust:

  • All purpose flour- 120 gms
  • Chilled Unsalted Butter- 60 gms (cut in cubes)
  • Vanilla Extract- 1 tsp
  • Baking Powder- 1/4th tsp
  • Sugar- 2 to 3 tbsp
  • Salt- 1/4th tsp (if you are using salted butter you can skip this)
  • Chilled Water- 2 to 3 tbsp

For the strawberry filling:

  • Finely chopped strawberries- 1 cup
  • Castor Sugar- 4 tbsp
  • Lemon Juice- 1/2 tsp
  • Lemon Zest- 1/2 tsp

PROCESS:

In a bowl mix together all the ingredients of the strawberry filling and keep aside in the refrigerator for cooling.

In a clean work surface, take the all purpose flour and add the chilled butter in cubes. Use a fork to break down the butter until the flour become crumbly.

Now add sugar, salt and baking powder. Make sure you work with really light hands.

Mix the vanilla extract and water together. Now drizzle 1 tsp of the mix at a time to combine a dough.

Do not add excess water. Just add enough to combine the dough. The dough will be crumbly. Form a ball, cover it with a cling wrap and let it chill for atleast 30 mins.

Once the dough is chilled…roll it out roughly till it is 1/2 inch thick, and cut out small circles of it as shown in the pic below.

IMG_20150221_145600_wm

Now fill in the filling, cover it with another circle, and close the ends with the help of the fork. Also punch the fork a few times on top so that there is space for some air and the pie doesn’t burst.

IMG_20150221_145650_wm

IMG_20150221_145730_wm

IMG_20150221_145813_wm

Once these are ready, chill it again in the fridge for about 20 mins before baking.

Bake in a preheated oven for 20 mins at 180 degrees.

Let it cool and enjoy.

IMG_20150220_170904_wm

IMG_20150221_145455_wm

IMG_20150221_144607_wm

For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

Caramelized Apple Pie

Do you love eating pie but don’t know how to bake it? Do you love the apple and cinnamon combination? Do you wish to make a perfect pie at home? Well.. if Yes..Your search ends right here.

My Caramelized Apple Pie is perfect ❤

Screenshot_2014-08-16-01-46-10-1_wmIt feels amazing to be blogging after so many days. Being on holiday is fun..But as a blogger.. you somewhere down the line miss  blogging and your blog. Well atleast for me it has been really tough. All this while, I was so anxious about my blog. I couldn’t wait to get back home…Cook.. and Blog. Just after a day’s rest, I couldnt resist myself than to blog. Blogging is more like a therapy now… It makes me happy. Its like my food diary, where in I love to pen down my recipes for all you lovely people.

Screenshot_2014-08-16-01-36-35-1_wm

Screenshot_2014-08-16-01-47-24-1_wm

An Apple Pie has been on my mind ever since I was on my holiday, and had it in one of the restaurants. I had to try it myself. So, as soon as I got back..I started working on my recipe. I am so glad with the final results. They tasted amazing. Making a pie is not a rocket science. You just have to follow a few important steps and once you are over them with perfection..you will have the best pie ever.I love the combination of Apple and Cinnamon. I believe its a match made in heaven. Your room will be filled with the aromatic fragrance of cinnamon..and its really difficult to stay away from that OVEN :p Though a pie doesn’t take alot of time, i couldn’t keep myself away.

P.S- Apple and Cinnamon are a match made in HEAVEN ❤

Screenshot_2014-08-16-01-54-59-1_wm

Screenshot_2014-08-16-01-56-17-1_wm

If you are a regular reader of my blog you would know that I really love pies are tarts. Most of us do have this myth that pies and tarts are the same. Well there is a significant difference among them.

PIE: A pie is a sweet or savory dish with a crust and a filling. The sides of a pie dish or pan are sloped. It can have a just a bottom, just a top, or both a bottom and a top crust. Pies are served straight from the dish in which they were baked.

TARTS: A tart is a sweet or savory dish with shallow sides and only a bottom crust. Tart crusts are usually made from pastry dough: traditionally flour, unsalted butter, cold water, and sometimes sugar.

A pie usually has a bottom and a top crust and is served in the baking dish itself. So its quite different from the tarts. You will find a lot of tart recipes on my blog. A variety of Fresh Fruit Tarts.. Raspberry Tarts..Mango Tarts.. and a lot more yet to come. But baking a pie is my very first attempt. A pie can both be sweet and savory… it totally depends upon your liking and preference. I will be doing a savory pie really soon.

Screenshot_2014-08-16-02-02-18-1_wm

This caramelized apple pie is my ultimate favorite. The taste of these caramelized apples is unbelievable. There are two ways you can make the apple filling ready for the pie. You can either cook them in butter and sugar and simmer it for some time so that the apples are cooked and caramelized. If you wish to opt a simpler option you can just mix sugar and cinnamon along with the apple and let it rest for some time. Once they are baked the apples would be caramelized. I prefer the first option. Although it is a little time consuming but its totally worth it. The apples become really soft and juicy and you really cant stop yourself.

P.S- My Caramelized Apple Pie is extremely Addictive.

The pie crust is really simple to make. There is no difficulty at all in making it. Just take the correct measurements and your pie crust will be ready. A pie takes about good 20 to 25 mins to bake. In case of an apple pie… you firstly need to bake the pie crust for about 5 to 7 mins..then add the filling and cover the pie from top and bake it again for about 15 mins. The pie is sweet and hence the crust need not be golden brown in color. A light brown color looks perfect. Do not over bake the pie. It has to be a little soft and chewy. If you over bake it the crust will become hard.

Screenshot_2014-08-16-02-04-14-1_wm

RECIPE: CARAMELIZED APPLE PIE

Makes – Single 9″ Pie

Prep Time- 30 mins

Baking Time- 20 mins

INGREDIENTS:

For the Pie Crust:

  • All Purpose Flour- 100 gms
  • Castor Sugar- 50 gms
  • Unsalted Butter- 30 gms
  • Baking Powder- 1/4th tsp
  • Chilled Water- 2 Tbsp

For the Apple Filling:

  • Large Red Apples- 2 to 3( diced in cubes)
  • Sugar- 4 to 5 Tbsp
  • Cinnamon Powder- 1 tsp
  • Unsalted Butter- 2 Tbsp
  • Salt- A pinch

For Serving: (Optional)

  • Ice-Cream
  • Whipped Cream
  • Apricot Jam

PROCESS:

1. In a large bowl, add flour and butter. Rub the butter with your hands until it is evenly mixed with the flour. Now add sugar, baking powder, water and form a dough. Do not over knead the dough.

2. Once the dough is ready cover it with a plastic wrap and let it set in the refrigerator.

3. In a heavy bottom pan, heat butter and add the diced apples to it. Let it cook for about 2 mins. When the apples simmer down a little, add sugar to it.

4. The mixture will start bubbling up, and the apples are caramelized , add cinnamon and salt and turn off the flame. Let the mixture cool down.

5. Take out the dough, and roll it into a circle larger than 9 inches in diameter so that it can cover up the pie tray. Once the dough is rolled out.. Line it in a 9″ pie dish. Make sure it is at least 1/2 cm thick.

6. Circle out the remaining dough, and cut thin strips to cover the pie from top.

7. In a pre – heated oven, bake the pie crust for about 6 mins at 180 degrees.

8. Once the crust is half baked, take it out and add the apple filling. Now cover it with thin strips in any combination your desire..You can either make only vertical lines or make square boxes by putting one horizontal and one vertical line.

9. Now bake it for 15 mins at 180 degrees.

10. Let it cool a little. Serve warm directly from the baking dish.

Your Caramelized Apple Pie is now ready.

Screenshot_2014-08-16-01-59-25-1_wm

Screenshot_2014-08-16-01-51-34-1_wm

For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

Looking For Similar Recipes? Try My:

Mango Custard Creme Tarts

IMG-20140521-WA0002

Raspberry Tarts

PicsArt_1395773071344_wm

Fresh Fruit Tarts

Screenshot_2014-03-11-16-53-24_wm-1

Mango Custard Creme Tarts

Try my new Custard Creme Mango Tarts and you will go GA..Ga over them !!

IMG-20140521-WA0002

Holidays over and its finally time to work again. I have been really slow with the new posts since a month as I was travelling, there was a wedding in the family and what not. All this while, I have been sulking all the time that I am not being able to blog. I cant even express in words how much I have missed this. But finally i can say that holidays are over and I totally am back to work. Sigh 😀

Well, the first thing that came to my mind after this immensely long summer break were tarts. I have been longing to bake them all these while. And since its the MANGO season, i madly wanted to incorporate mangoes in them. First I thought i should go for a mango flavored tart shell but then i changed my mind….. I would have to use an artificial mango flavor for the crust and I was totally not ready for any substitution to fresh mangoes. 😉

IMG-20140520-WA0003

After a lot of brainstorming, I finally came up with these. I kept the crust plain…. that is a basic tart shell but  topped my tarts with juicy mango marmalade. You can simply use thinly sliced mangoes if you dont want to use the marmalade. The only reason behind me using a marmalade is that the flavors are intact, and it gives an amazing glaze to the tarts and makes you look like a pro. I love this part about it 😀

If you wish to incorporate a lot of fruits rather than concentrating only on mangoes then you may read the recipe of my Fresh Fruit Tarts Here. Tarts are my absolute favorite. The best part about them is that it can both be a dessert, a starter or a maincourse…… Next on my mind is a maincourse with tart shells. I shall come up with it soon…..eeeeee

IMG-20140520-WA0004

I was really really nervous trying these mango custard creme tarts. Unlike my fresh fruit tarts, i wanted the crust to be really chewy and soft. This was a real challenge. Also keeping the flavors of the mangoes and custard creme intact is a tricky thing to do. Many times, your custard creme and mangoes could mix up and you wouldnt get the individual flavors of it. With my recipe, You can assure of the flavors and a chewy and soft crust. These mango tarts are a win- win each time you make them.

P.S- Make them enough because the demand for them is really gonna be high ❤

It may loook really tricky to make these tarts, But trust me its really really easy to make them. Even if you are a beginner you can make these easily. Just go bake them 🙂 If you follow the recipe well and are a little aware about how to go about in the kitchen, you will make wonders with the recipe and the outcome will surprise you.

My dad told me these tarts should be sold at a bakery, which was the best compliment I ever got. Yeiiii 😀

IMG-20140520-WA0002

IMG-20140521-WA0001

Lets begin with the recipe of my Mango Custard Creme Tarts.

INGREDIENTS:

Serves: 8 to 10 bite size tarts

Prep Time:1 hour ( Including the chilling time)

Baking time: 15 mins

For the Tart Shells

  • All Purpose Flour- 150 gms
  • Unsalted Butter- 60 gms
  • Castor Sugar- 50 gms
  • Baking Powder- 1/4th tsp
  • Chilled water- 2 tbsp

For the Custart Creme

  • Vanilla Custard- 1/2 cup( 1 cup milk, 2 tbsp Custard Powder, 2 Tbsp Sugar)
  • Whipped Creme- 1/2 Cup

For Mango Marmalade

  • Diced Mango- 1 cup( Use ripe and sweet Mango)
  • Sugar- 3 to 4 Tbsp( Use more if the mangoes are not sweet enough)
  • Salt- A pinch
  • Orange Juice- 2 tbsp
  • Lemon Juice- 1/2 tsp
  • Sprinklers- Optional

PROCESS:

Preheat oven for about 10 mins at 180 degrees

1. Rub butter along with flour with the help of your fingertips until its finely mixed. Add sugar, baking powder, chilled water and form it into a dough. Cover with a plastic wrap for 15 mins. Roll out the dough, cut it a size bigger that your tart cups and line them in the tart shells.For more pictures and details on how to make a tart shell. Read my recipe for raspberry tarts here.

2. Bake them for about 15 mins at 180 degrees, in a preheated oven.

3. While they are baking, prepare your custard creme. Mix half cup whipped creme and half cup vanilla custard.To make 1/2 cup vanilla custard: Add 2 tbsp vanilla custard powder to 1 cup milk. Stir them till thick. Add 2 tbsp sugar to it. Fold in together, and let it chill in the refrigerator.

4. Dice mangoes. Add sugar, salt, orange juice, lemon juice. Leave it for atleast half and hour, in the refrigerator until the juices are combined.

5. Once the tarts are baked, let them cool for some time.

6. Fill in 1 tbsp custard creme. Top it up with mango marmalades

7. Add sprinklers if you wish.

Your Mango Custard Creme Tarts are now ready. 😀

IMG-20140521-WA0000

IMG-20140521-WA0003

*Try using as ripe and as sweet mango as you can,

* Do not overfill the tarts with custard creme.

*Try keeping the custard creme suttle. Dont add too much sugar to the whipped creme as the tarts on the whole may become too sweet.

* Mangoes can be used as thin slices if you dont have the time to make the marmalade.

*Chill the tarts before serving.

You can connect with me on Facebook, Instagram and Pinterest for more updates.

Keep Baking

Love

Shruti 

Looking for more fresh fruit recipes and tarts. Try my:

Raspberry Tarts

PicsArt_1395773071344_wm

Fresh Fruit Tarts

Screenshot_2014-03-11-16-53-24_wm-1

Orange and Banana Smoothie

Smoothie 1

Lemon Cupcakes

Lemon 2

Strawberry Vanilla Chocochip Muffins

IMG_20140228_222625_wm (1)

 

 

 

Raspberry Tarts

Just 4 Ingredients to bake perfect Tarts ❤ 

Do you think baking tarts is a rocket science? 

You are scared to try them all by yourself?

You are unaware about the ingredients to be used to bake tarts?

Helllo My Lovely Readers,

If the answers to any of these queries is YES…………. Then think again 😉 I have the perfect solution to your problem. My raspberry tarts just require 4 basic ingredients from your kitchen and would be ready easilyyy. Baking Tarts just seems too difficult and a tedious job……Well Lemme just say.. Its a Myth…………… OH Common, Bake them now and see how easy they are 🙂

IMG_20140325_141746

 

These tarts are made out of really buttery pastry crust. When I say buttery ……….. they are extremely buttery and moist 😛

The first time I baked these super buttery and moist tarts, I simply fell in love………. With the tarts…..With the batter ( I couldn’t resist eating a spoonful :P)

PicsArt_1395773071344_wm

I love these buttery tarts and I would rate them 10 on 10…………..It is such an easy, versatile and delicious recipe.  I have been wanting to make them again and again…. I even want to try a Blueberrry Version of the same……….Feel freee to go with your favorite flavor….and Enjoy !!!!!

Screenshot_2014-03-26-00-53-13-1_wm

Just play with the flavors……….I used Raspberry Pulp for the filling. You could customize it with any flavor of your choice……Peach, Blueberry, Strawberry any of these would go extremely well with these tarts. You must be wondering why did not I chose strawberry flavor but my mom wanted Raspberrry………..So here it is !!!!

Let me warn you in advance before I start with the recipe  that these buttery tarts are just tooo delicious. I admit that the quotient of butter is a bit on the higher side…….But who counts calories ? When you want to have tarts you just want to have the most amazing one………..Calories can keep side for a while…. LOL 😉

Screenshot_2014-03-26-00-34-23-1_wm

INGREDIENTS: 

Serves about half a dozen tarts.

Prep Time: 20 mins

Baking Time: 15 to 20 mins

  • All Purpose Flour- 120 gms
  • Butter- 60 gms
  • Icing Sugar- 30 gms
  • Chilled Water- 2 Tbsp
  • Raspberry Pulp- Half Cup( For the Filling)

Screenshot_2014-03-26-00-21-37-1-1_wm

PROCESS:

Preheat oven at 180 degrees for about 20 mins.

1. Rub in butter in the flour with your fingers until it become crumbly.

2. Now add sugar and water and toss it into a dough.

3. You might find it a little difficult to form it into a dough because of too much butter but just try not adding much water.

4. Now wrap it with a plastic and let it set in the refrigerator for about 1 hour.

5. When the pastry dough is ready, roll out the dough, cut it in a slightly bigger shape with a cutter and line your 1 serve tart shell with it.

Screenshot_2014-03-26-00-48-01-1_wm

6. Fill the tarts with raspberry pulp.

7. You can cut stripes of the roll out dough and seal the tarts from above as shown in the picture. This step is entirely optional.

8. Bake them for 15 mins or 20 mins until they turn golden.

Screenshot_2014-03-26-00-37-12-1_wm

9. Let them cool down for atleast an hour before you consumer them

10. Sprinkle some icing sugar over it for additional beauty 😛

Screenshot_2014-03-26-00-52-43-1_wm

Screenshot_2014-03-26-00-51-46-1_wm

Your Raspberry tarts are now ready 😀

* Use as less water as you can else the dough will be really difficult to handle.

* Play with flavors. Try your favorite one.

For any queries do contact me. I would be glad to respond.

Keep Baking

Love

Shruti  :*

XOXO

Fresh Fruit Tarts

TARTS !! ( My All Time Favorite :D)

As a kid, Tarts always attracted me at the bakery shop….. I enjoyed them more than anything….. Well back then i never thought i would be trying making them at home…. Hell Yeah!!! I MADE THEM :D………… It didn’t take long for it to become my family’s favorite tooo…. I have been requested to make these tarts again and again 🙂 😀

Screenshot_2014-03-11-16-52-44_wm-1

This classic Fruit Tart has three components, a beautiful edged sweet pastry crust, a luscious pastry and custard cream, and lots of  rows of fresh fruit. It looks enticing whether you use a single fruit or a medley of fruits and berries. As i always say ” YOU CAN CREATE YOUR OWN VERSION”

The components of the Fruit Tart can be made a few days in advance….. But you will enjoy the most when you assemble it….. They are sooo gorgeous looking that you wont be able to stop adoring them….. And Yess…Be careful – they will finish within minutes. The cookie like pastry crust has a sweet flavor and a crisp texture…The crust is pre-baked in advanced and once cooled…. I like to seal it with chocolate!! You could use anything of your choice like… Jam (of any flavor) or chocolate or strawberry syrup etc….. The choice is yours.

The sealing of the crust with chocolate or jam prevents the filling from softening the crust over time!!

Of course, the first thing you notice about a fruit tart is the fruit. The fruits can be arranged in concentric circles or rows, or it can be randomly piled on the cream. There are so many fruits to choose from but it is important that the fruit looks and tastes its best. “ Try use as fresh fruits as you can. ” While berries, with their vibrant colors, are always popular, other fruits are nice as well. Slices of kiwi, pineapple, melon, peaches, plums, nectarines, and mango are some fruits that work well. If you like, you can glaze the fruit with either an apricot glaze or red currant jelly (for red colored fruits) to give the fruit a beautiful shine and it also prevents the fruit from drying out.

Screenshot_2014-03-11-16-51-00_wm-1

Continue reading