Cute Little Fruit Pies

Last week it finally dawned on me that it's possible my rhubarb are never going to turn pink.  Further more - it may just so happen that they are ripe right now!  So I googled rhubarb and found much to my delight - that yes - some types of rhubarb are green.  Wow.  I just learned something new!

I'd been wanting to try my hand at making these individual fruit pies but had been frightened off by the whole prospect of kneeding and rolling out dough.  This dough recipe is called Pate Brisee (short cut pastry)...and if that name alone is not enough to send one running for the hills than you are braver than I.  However - I threw caution to the wind and set out to make these little beauties.  It turns out that Pate Brisee is pretty easy ( I didn't even chill it as much as the recipe calls for), and turned out flaky and delicious.  This is the perfect recipe if you have some random fruit laying around that you don't know what to do with.  Or if you're craving pie.  Or if you have a heartbeat.

Here's the recipe via Joy of Baking

Pate Brisee (Short crust Pastry):

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon (2 grams) salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

Filling:

1 pound (454 grams) berries (combination of cut up strawberries, cherries (halved and pitted), blueberries, raspberries, and/or blackberries)

1/4 cup (50 grams) granulated white sugar, or to taste

Zest of 1 lemon (outer yellow skin of the lemon)

1 - 2 tablespoons (10-20 grams) all purpose flour

 

In a food processor, place the flour, salt, and sugar and process until combined.  Add the butter and process until the mixture resembles coarse meal (about 15 seconds).  Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  Add remaining water, if necessary.  Do not process more than 30 seconds.

Turn the dough out onto your work surface and gather it into a ball.  Cover with plastic wrap, and refrigerate for about an one hour before using.  This will chill the butter and allow the gluten in the flour to relax.

While the pastry is chilling, line a baking sheet with parchment paper.  Once the pastry has chilled sufficiently, remove the pastry from the refrigerator and divide into four equal portions.  On a lightly floured surface, roll each portion of pastry into a 7 inch (18 cm) circle.  Place the four pastry circles onto the prepared baking sheet and cover with plastic wrap. Place in the refrigerator to firm up the pastry while you make the filling.

Filling: In a large bowl, combine the berries, sugar, lemon zest (if using), and flour. Remove the pastry from the refrigerator and divide the filling between the four pastry circles, leaving about a 1 inch (2.5 cm) border around the outside edges of the pastry. Gently fold the edges of the pastry up and over the filling, leaving the center of the tart open. Press the edges gently so the pastry sticks together. Once all the tarts are assembled, cover and return to the refrigerator for about 15 - 30 minutes to chill.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C) and place rack in center of oven. Remove the unbaked assembled tarts from the refrigerator and bake for approximately 25 - 30 minutes or until the crust is golden brown and the juices are bubbling and start to run out from the center of the tart. Remove from oven and place on a wire rack to cool before serving. Serve with softly whipped cream or vanilla ice cream. Cover and refrigerate any leftovers.

Makes 4 individual tarts.

(Can double the recipe to make 8 tarts

I used my lovely green rhubarb, blueberries, and raspberries in these tarts but they would be tasty with any fruit.  I would like to try them with some peaches and blueberries next time = yum.