There are some people in life that make you laugh a little louder, smile a little bigger and cook just a little better. You can call them friends.
Recently I got married and my friends bought me and Alkis as a present a Kitchen Aid mixer. It was the greatest gift I have ever received! The recipe for which I used for the first time my new mixer was a peach and apricot pie by a greek chef named Akis Petretzikis. You will need the following ingredients:
For the dough
225 g butter, cold
225 g caster sugar
2 medium eggs, room temperature
400 g all-purpose flour
1 ½ teaspoon baking powder
extra flour to help roll out the dough
For the filling
1 ½ kilo peaches and apricots, cut into 1-2 cm cubes
75 g butter
2 tablespoons caster sugar
1 tablespoon ground cinnamon
½ teaspoon ground cloves
some freshly ground pepper
juice from 1 lemon
vanilla ice cream
First you shoul grease a shallow 26 cm pie dish and then combine the flour and baking flour in a bowl and set aside.
Cream the butter and sugar in a mixer until fluffy, add the eggs, one at a time while beating continuously. Add the flour mixture and beat for a couple more seconds to combine. When a soft, elastic dough forms, remove and divide in half. Cover with plastic wrap and refrigerate until firm. This will help the dough roll out easier.
Meanwhile prepare the fruit. Add them to a bowl with a generous amount of water and some lemon juice so that they don’t turn brown.
Place a large pan over high heat, strain the fruit very well and toss with the caster sugar.
Add the butter, a little at a time. Add the fruit in small batches and sauté until golden and have softened a little (not completely). Set aside to cool completely and preheat the oven to 180* C in order to bake the tart.
When the dough has sufficiently chilled, roll it out with a rolling pin in between 2 sheets of parchment paper. The first ball of dough should be rolled out into a large enough sheet to cover the base and sides of the pie dish. Lay it gently in to the pie dish and spread the filling on top. Sprinkle with cinnamon, clove powder and pepper.
There should be some juice leftover in the bowl with the fruit and caster sugar. Using a pastry brush, brush the juice on the dough that is along the rim of the pie dish.
Cover with the second piece of dough. Using your fingers, press the dough down gently along the rim, to seal. With a sharp tipped knife, cut 2-4 vents (1cm) in the dough in order to let the steam escape.
Bake for 40 minutes until the dough turns golden. Let the pie cool almost completely before slicing.
LET THE PIE COOL.
I didn’t. The result was that I could take a decent photo of the tart. But it was sooo delicious and my piece was accompanied by a scoop of vanilla ice cream. Don’t leave your piece alone.