Nice to see you again.
What an indulgent and life changing trip I’ve had. After a rather stressful semester I decided to treat myself to a girls trip for a week to Sydney and Newcastle with a 4-day yoga retreat in the middle.
I have never been an avid yogi
bear but I think these four days may have converted me. For anyone thinking about visiting a yoga retreat, I cannot recommend it enough. Within such a short time-frame I felt more in tune with my mind, body and I guess to some extent my soul. It helped me to become more mindful.
Back to more important things though.. The food and my inspiration for this post.
In my down time in between yoga classes I stumbled across a cookbook called ‘The Farmers Market.’ I instantly fell in love as it was all about seasonal produce and understanding where food comes from. Farm-to-table and that sort of thing. What I consider to be my bread and butter.
There are an array of dishes I am itching to try, however, much to my family’s delight I decided to make a…
Farmhouse rhubarb pie with vanilla mascarpone
The following recipe has been adapted from ‘The Farmers Market’ by Murdoch Books Test Kitchen. You can purchase the cookbook here…
- 1 1/2 cups of plain flour
- 2 tablespoons of icing sugar
- 125g cold, unsalted butter – chopped
- 1 egg yolk, mixed with 1 tablespoon of cold water
- 1 cup of sugar (plus extra for sprinkling)
- 4 medium granny smith apples – cored and chopped
- 600g chopped rhubarb
- 2 teaspoons of grated lemon zest
- 1 tablespoon of ground ginger
- Ground cinnamon for sprinkling
- Icing sugar for dusting (optional)
- Sift the flour, icing sugar and a pinch of sea salt into a large bowl. Using your fingertips, lightly rub the butter into the flour until the mixture resembles course breadcrumbs
- Make a well in the centre. Add egg yolk mixture into the well and mix using a flat-bladed knife until a rough dough forms
- Gently gather dough together, transfer to a lightly floured surface, then press into a round disc. Cover with plastic and refrigerate for 30 minutes or until firm
- Meanwhile, preheat oven to 175ºC. Grease a 20cm pie plate with butter. Roll the pastry into a 35cm circle and place into the pie plate, allowing the excess to hang over. Refrigerate the pastry-lined dish whilst preparing the filling
- In a saucepan, heat the sugar and 125mL of water for 4-5 minutes, or until syrupy. Add the rhubarb, apple, lemon zest and ginger. Cover and gently simmer for 5 minutes, or until the rhubarb is cooked but still holds its shape
- Drain off the liquid and allow rhubarb to cool. Spoon into the pastry shell and sprinkle with cinnamon and a little extra sugar. Fold the overhanging pastry over the filling and bake for 40 minutes, or until golden.
- Dust with icing sugar before serving, if desired
Adaptations to the recipe:
- For ease, home-made pastry can be substituted for pre-made shortcrust pastry
- This was my first time making pastry and much to my surprise it was relatively easy and was a success!
- I also added 2-3 tablespoons of Gewurzhaus ‘Apple Cake Spice’ to the rhubarb mixture before cooking just to add a bit more flavour. [Can you tell it’s may favourite store?]
- Cinnamon could easily be used to create this flavour
- Serve with mascarpone infused with 2 tablespoons of vanilla essence
- I made both the pastry and filling the night before I cooked the pie
- This let the rhubarb mixture stew for longer and infused more flavour
- The pastry became very solid. Please allow time to leave the pastry out of the fridge prior to rolling – approximately 1 hour at room temperature
- I found I could not achieve the enclosed pie as per recipe as my pastry was rather crumbly. Therefore I ad-libbed [see picture below].
- I found my cooking time was only 30-35 minutes
amateur looking rustic tart ready for the oven
I hope you enjoy. It really is delicious.