Monthly Archives: June 2012

Fast Food Apple Pie Inspired

Fast food apple pies are top of my list of guilty pleasures. I love the mix of a slight savory pastry couple with cinnamony apple innards which I find hard to resist. They are mostly deep fried (woohoo!) but I can’t help to feel super guilty after woofing down a packet of this bad boy.

Since I’ve made a conscious decision to live as far away from fast food joints as possible (last year I was living right opposite to them), it surely demotivates me driving all the way there just to get a packet of hot apple pie. So I’ve decided to make my own but minus the deep frying.

Fast Food Apple Pie Inspired

(The filling is recipe is by The Original Masterclass Le Cordon Bleu – Tarts & Pastries Series)

(Pastry recipe is mum’s)

Makes about 7 x  11cm by 5cm (4 inches by 2 inches) sized pies

What you’ll need:-

Apple Filling

  • 2 apples, peeled and cored and diced
  • Juice of 1/4 lemon
  • Pinch of ground cinnamon (I added about 1/2 tsp)
  • 30g (1 ounce) unsalted butter
  • 30g (1 ounce) caster sugar (superfine sugar)
  • Pinch of vanilla sugar (I added 1/2 tsp of vanilla extract)
  • 50 ml (1.75 fluid ounces) water – which I have omitted – see Note 1

Pastry

  • 200g (7 ounces) all-purpose flour + extra while rolling the dough
  • 100g (3.5 ounces) cold unsalted butter, cut in cubes
  • 1/2 cup cold water
  • *optional* caster sugar t0 your liking
  • 1 egg, beaten (as eggwash)

Note 1 – I didn’t add water because there’s a fair bit of juices ozoed out of the apples while cooking. If yours seem a bit dry, add water as specified in the original recipe.

To make the pastry: (1) Use a food processor to process the butter and flour until resembles fine crumbs.  (2) Pour the crumbs into a medium mixing bown and gradually add cold water and stir with a fork until a dough is formed. (3) Wrap the dough with a cling wrap and refrigerate for at least 20 minutes.

To make the filling: (1) Dice the peeled & cored apples. Set aside. (2) In a medium sized pot, melt butter and sugar over medium heat and cook until lightly colored (golden brown).  (3) Add apples and saute for 2 minutes. Then add lemon juice, vanilla sugar or extract, cinnamon and water (if needed). Bring to the boil  and simmer for 5 minutes, stirring occasionally, until the water has evaporated. Set aside to cool.

To make the pies: (1) Use a rolling pin to roll out the pastry on a floured surface. The dough may feel a little sticky so be generous with dusting the dough with extra flour on the surface of the dough so it won’t stick to the rolling pin. Use a sharp knife to cut the flatten dough into rectangle sections (14cm/5.5 inches by 11 cm/4.3 inches) – the thickness of of the flat dough is approximately 0.25cm/0.1 inch. Scoop the apple filling to fill half of the pastry and fold the pastry into half (see picture above). Use your index fingers to press the sides gentle to adhere the openings. Then use a fork to press around the sides. Make some holes on the apple pie to let the steam out while baking.  Just before baking, brush the pies generously with egg wash. Bake in a preheated oven of 180 degree Celsius (350 degrees F) for 20 minutes or until golden brown and pies are a bit puffed up.

 

 

Tim Tamisu Tart

I love everything with coffee. It has such a wonderful aroma and bitterness which in my opinion, has the characteristics to be the perfect ingredient for desserts. When I speak of coffee desserts, it’s hard not to think of Tiramisu – which is a favourite of mine.

The classic Tiramisu that we are familiar with is a beautiful assemble of espresso filled Savoiardi (Italian ladyfingers) and the luscious liquer-laden-custardy mascarpone filling. I’ve decided to take the Italian ladyfingers out of the equation and substitute with a fine rubble of Tim Tams (the iconic biscuits of Australia) in the form of a tart shell.

 

Tim Tamisu Tart

Makes a 20cm/7.8 inches tart

What you’ll need:-

Tart Shell

  • 1 x 200g/7 ounces packet of Tim Tams + 4 individual biscuits (this means you’ll need to buy 2 packets of Tim Tams) – see Note 1
  • 50g/2 ounces of butter & extra for greasing, melted & cooled – see Note 2
  • 1 x 20cm/7.8 inches loose-bottom tart pan

Filling

  • 300ml/ 10.1 fluid ounces pure cream (whippable cream)
  • 200g/7 ounces mascarpone
  • 1 tsp vanilla extract
  • 1/4 cup caster sugar (super fine sugar)
  • 1 tbsp instant coffee
  • 2 tbsp warm water
  • Cocoa powder for dusting
  • Berries as accompaniment *recommended*

Note 1 – you may notice that I used double coated chocolate Tim Tam for this recipe. I would recommend if you use the normal one i.e. more biscuit bits than the chocolate so that it is easier to process into fine crumbs.

Note 2 – the melted butter has to be cooled so that it won’t melt the chocolate biscuits.

Note 3 – My version is a child-friendly one i.e. no liquer. If you wish to add liquer such as rum or Tia Maria, add 1 tbsp of your preferred liquer and reduce the water to 1 tbsp.

Prepare tart shell: Using a food processor, process Tim Tams until resemble fine crumbs (confession: I could have processed mine a bit more). Transfer the Tim Tam crumbs into a mixing bowl and add cooled and melted butter, mix until well-combined.  Transfer the Tim Tam crumbs onto a greased tart pan. Use the back of a spoon and press the crumbs from the bottom to the sides of the tart pan. Chill the tart shell in the fridge while you move on to making the filling.

Filling: Stir the coffee with warm water until fully dissolved. Set aside. Whisk mascarpone in its container (or if it comes in a bag, whisk it in a bowl) until fluffy and set aside. In a clean (separate) mixing bowl, beat the cream and sugar until soft peak (using a handheld or stand mixer). Then using a rubber/silicone spatula, fold in the mascarpone, coffee mixture, liquer (if using) and  vanilla extract until well combined. Pour the marcarpone mixture over the tart shell and smooth the top using a spatula. Cover and place in the fridge to chill overnight. Dust the tart with cocoa powder just before serving.

To serve: Please note that the tart doesn’t resemble no-bake cheese cake as the filling maintains a mousse-like texture (slightly firmer than mousse). Hence with a little courage, use a large serving spoon to “scoop” a good section of the tart and serve it in ice cream bowls. To add a flair to the dessert, I’d recommend topping each bowl with your choice of berries.

When Harry Met Sally, you got this unforgettable romantic film.

When Tiramisu Met Tim Tams, you got this unforgettable dessert called Tim Tamisu.

Let’s get Truly, Madly Tim Tam, shall we?

 

Note – This is a RocketFuel sponsored post.