Don’t we all want to create a dessert that is as simple to make as it is sinfully indulging? This holiday season let’s try mastering the art of creating “classic desserts” which have been tricking our taste buds for generations in our very own kitchen.
So before you think of running down to the bakery next door, give a shot at making these desserts at home.
Makes: 16 pies
Preparation Time: 2:15 hours
Cooking Time: 30 minutes
- 2 Eggs (for egg wash; beat)
- Icing sugar to dust
The Short crust pastry or Sweet Paste
- 200g/7oz Unsalted Butter
- 100g/3oz Castor Sugar
- 3 Eggs (refrigerated)
- 400g/14oz Flour (sift)
- 150g/5oz Black Currants (wash to remove grit and dry)
- 150g/5oz Raisins
- 150g/5oz Orange Peel (chop)
- 75g2.5oz Prunes or Dried Apricots (remove pits and chop)
- 110g/1/4lb Almonds (blanch,peel and cut into slivers)
- 60g/2oz Chilgoza/Pine Nuts
Zest of 1 lemon
- 75ml/2.5 oz Orange Juice(preferably fresh)
- 1g/1/3 tablespoon Cinnamon powder
- 1g/1/3 tablespoon Clove Powder
- 1g/1/3 tablespoon Nutmeg Powder
- 45ml/3 tablespoon Golden Syrup
The Sweet Paste
Put butter and sugar in a bowl, whisk until fluffy, add eggs and whisk until fully incorporated. Fold flour into the butter mixture and refrigerate for 10 minutes. Remove, place the dough on a lightly floured surface and flatten with a rolling pin into 1/8” thick rectangular shape. Then, using a 21/2”round cutter make 32 roundels.
Put all the ingredients in a large bowl, mix well and keep aside for 2 hours. Divide into 16 equal portions.
Line 16 moulds of 2” with sweet paste,discarding any overlaps. Spread a portion of the filling in each, cover with the remaining sweet paste roundels, arrange in a backing tray and give the pies on egg wash.
Demould, dust with icing sugar and serve as dessert with brandy cream (optional)