Recipe Flag: Pies/Tarts

Fig Pie

Written by hammond on December 22, 2024.

Fig Pie Recipe Delight
10 “/ 26 cm Pie ring/ Pan
Pie Crust Ingredients:
7 oz/200g Butter
3.5 oz/100 Powdered Sugar
1 Large Egg Room Temperature
1 Tsp Vanilla Extract
10.6 oz/300g Sifted Flour

Chocolate Pie

Written by hammond on August 21, 2024.

Chocolate Pie Recipe

Ingredients:
7.1 oz/200 g Butter
3.5 oz/100g Powdered Sugar
1 Large Egg RT
1 Teaspoon Vanilla Extract
10.6 oz/ 300 g Sifted Flour

Pistachio Pie

Written by hammond on May 25, 2024.

Pistachio Pie, Delightful Pistachio Pie Dessert
Ingredients
7.1 oz/200g Butter
3.5 oz/100g Powdered Sugar
1 Large Egg
10.6 oz/300g Sifted Flour
1.1 oz/30g Ground Pistachio

Sugar-Free Almond Pie

Written by hammond on May 25, 2024.

Sugar-Free Almond Pie Recipe, Delectable Dessert, No Sugar added

Ingredients:
5.3 oz/150 g Butter RT
8.8 oz/250 g Sifted Flour
1/2 Tsp Salt
1 Large Egg
2.6 oz/75 g MonkFruit Sweetener for baking(with Erythritol)
1.1 oz/30 g Almond Powder (Almond Flour)

Strawberry Tarte

Written by hammond on April 13, 2024.

Delicious Strawberry Tarte Recipe
Ingredients:
250g Strawberries
100g Sugar
1-Slice the strawberries, mix with sugar, and set aside for one hour

Dough Ingredients:
3.9 oz/110g Sugar
7.1 oz/200g Butter
1 Large Egg RT
11.3 oz/320g Sifted Flour
1 Tsp Vanilla Extract

Pumpkin Tarte

Written by hammond on December 11, 2023.

Pumpkin Cream Cheese Tarte. Pumpkin Cream Cheese Pie Recipe
10 “/ 26 cm Tarte Pan

Crust Ingredients:
3.5 oz/100g Powdered Sugar
10.6 oz/300g Butter Room Temperature
1 Large Egg Yolk
1 Large Egg White
1.8 oz/50g Pumpkin Paste
11.6 oz/330g Sifted Flour

Steps:
1-Combine powdered sugar, butter and egg yolk and mix on low
2-Add the egg whites and increase the speed to medium high
3-Scrap from time to time the sides and bottom of the mixer
4-Add the pumpkin paste and mix well
5-Add the flour and mix until it forms one mixture
6-Cover the dough with plastic and place it in the fridge 30 minutes
7-Roll the dough and spread it larger than the ring/pan size
8-The dough should be 1/8 “ thick
9-Roll the dough around the rolling pin and then unroll over the tarte pan
10-Gently press with your fingers into the sides
11-Trim excess dough and dock it
12-Dock the dough
13-Place a parchment paper on top of the dough and fill it with beans(to keep the dough in place)
14-Bake it at 355 °F/180 °C for 10 minutes(Baking temperature may vary depending on the oven)
14-Remove the beans and bake it once again for at 355 °F/180 °C for 10 minutes(Baking temperature may vary depending on the oven)
15-Let it cool down

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