The Club - Vol.4 - Magazine - Page 21
Our chef’s Apple and Blackberry
Pithivier has been a much talked
about dessert this season. With
this in mind we thought that you
might like to create this at home.
This lovely late Summer/Autumn
dish is classic French from
Pithiviers in Northern France
Using the best of local apples
and blackberries chefs is
delighted to share the step by
step recipe. To help you create
this dish at home chef has added
in ready made pu昀昀 pastry so you
can simply enjoy with family and
friends!
Makes 4
Shop bought Pu昀昀 Pastry sheets.
For the 昀椀lling
2 Large Granny Smith or similar apples cut into rough dice
8 Blackberries halved.
1 1/3 oz (40g) Brown sugar
1/3 oz (10g) Butter (salted)
Rind of 1 medium lemon
Melt the butter and sugar together, add the apples and
cook for 7/8 minutes. The mix will be still slightly thin at this
stage. That is 昀椀ne, if you would like a thick caramel keep
cooking until the desired thickness. We cook the apples
for 7/8 minutes to keep a bit of a bite for texture. Personal
preference to cook them till really soft.
Building the Pithivier.
Cut out 8 discs of pu昀昀 pastry of 2 di昀昀erent sizes. The large
will be the top and the small the base. I use a cappuccino
cup and its saucer to get the right sizes.
Place a spoonful of Frangipane in the centre of the smaller
disc. This can be spread to roughly 2/3 diameter of the disc.
For the Frangipane
1 oz (30g) Ground almonds
1 oz (30g) Self Raising Flour
2 oz (60g) butter (salted and soft)
2 oz (60g) Caster sugar
1 medium free range egg
3g good vanilla bean paste
½ teaspoon cinnamon powder
Cream the butter and sugar
together till light and 昀氀u昀昀y. Beat
in the egg. Add 昀氀our, vanilla and
cinnamon and beat until smooth.
On top of that place a spoonful of the apple mix and 2
blackberries cut into halves.
Wet or egg wash the edge of the pastry lightly. Place the
larger disc over the top and press down lightly on the damp
edge. Trim and rough edges and crimp in whatever pattern
you fancy. You can use 昀椀ngers or a fork for instance.
Brush the top with egg wash and bake in a preheated oven
on 185 degrees Celsius for approx. 25 minutes. Leave to rest
for 10 minutes and serve with fresh custard.
These can also be made a day ahead and will reheat lovely in
a low oven.
19
CHEF’S CORNER
Apple and Blackberry Pithivier
