The rush will continue for yet another week.
Apple, rhubarb and raspberry pies, baked in small pots.
A spur of the moment poppy seed gugelhupf for breakfast. And a new mug!
Apple, rhubarb and raspberry pies
For the shortcrust pastry
50g butter, room temperature
1 tbsp water
salt and sugar
1 tbsp butter
about 200g rhubarb, finely sliced
about 125g raspberries
Sieve the flour into a bowl. Add a pinch of sugar and salt. Cut butter into cubes and add to the bowl.
Work the butter into the flour, while trying to keep it light, until the texture resembles breadcrumbs.
Sprinkle some cold water into the bowl and mix through with a fork. Use your hands to bring the pastry together into a ball. The sides of the bowl should come clean.
Wrap the pastry in cling film and let rest in the fridge.
Clean, peel and core the apples. Heat a saucepan over medium-high heat and melt a spoonful of butter with about 3 spoonfuls of sugar. Heat until a light caramel starts to form. Cut the apples into medium dice (parmentier) and toss into the saucepan. Turn the heat down a notch and cook until apples start to soften, remove from the heat.
Toss the rhubarb slices and raspberries in a mixture of sugar and cornflour. The cornflour is needed to bind the juices.
Bring out the pastry and roll it into a thickness of about 3mm. Cut into four fitting circles, make a hole in the centre of each. Take four ramekins* and fill with the fruit mixture, cover with the pastry lids and bake in the oven at 190°C for 20 minutes.
Serve with custard or ice cream.
*When using larger pots like I did, it will only yield three.