M-am trezit ieri cu ceva visine amarate in frigider si mi s-a facut o mila de ele…cum nu mai erau prea bune de mancat ca atare, m-am gandit sa fac o prajitura. Initial am vrut sa o fac cu pandispan si sa presar visinele prin ea, dar m-am razgandit si m-am gandit sa incerc o reteta de “placinta cu visine” traditionala americana. Singura dificultate la acest fel de prajitura este prepararea aluatului, un pic elaborata. Cu toate acestea, nu mi-a luat mai mult de 10 minute sa-l fac (trebuie si lucrat foarte repede) si a iesit, zic eu, rezonabil. Daca aveti aluat fraged din comert (nu stiu sigur daca exista) v-ati scutit de un efort. Daca nu, faceti ca mine:

Aluat fraged:

300 g faina alba

75 g zahar

1 ou (dar vom folosi doar galbenusul, care trebuie sa fie mare)

120 de grame de unt rece rece rece (il puteti si congela in prealabil)

cateva linguri de apa rece (foarte rece)

Cum se face? Partea cea mai tricky este sa amestecati grasimea (untul in cazul nostru) cu faina. Asadar, se pune faina cu zahar intr-un bol si adaugati untul taiat bucatele mici sau si mai bine, radeti-l inainte desi va va ingheta putin mana). Idea este sa nu topiti untul, care va fi apoi incorporat in faina rpid, iar la final trebuie sa obtinem un aluat sfaramicios, format practic din bucatele de unt invelite in faina. Acum adaugam galbenusul de ou si 2-3 linguri de apa si framantam rapid pana obtinem un aluat lipicios dar omogen. Il invelim in folie de plastic si il lasam la rece cel putin 30 de minute.

Intre timp, pregatim umplutura:

2-4 cani visine fara samburi (sper ca aveti aparat din acela de scos samburi, ca eu n-am avut)

1/2-1 cana zahar

3-4 linguri amidon (eu am avut Gustin de la Dr. Oetker)

esenta de vanilie si migdale, dupa gust

cateva bobite de unt

Amestecam intr-un bol visinele splate si curatate de samburi si codite cu zaharul, amidonul si aromele. Puteti adauga si un strop de scortisoara, daca va place. Lasam un pic sa se “patrunda”.

 

Dupa ce s-au epuizat cele 30 de minute de racit aluatul, il scoatem, pudram bine o suprafata cu faina si il impartim in 2 parti inegale, cam in proportie 2/3 – 1/3 . Luam intai bucata mai mare, o dam prin faina, o intindem cu sucitorul pana ajunge pe la 3-4-5 mm grosime. Foaia trebuie sa fie ceva mai mare decat diametrul tavii, pentru ca o vom plia apoi. Folosim o forma de tarta de 23 cm, unsa si tapetata cu faina. Luam foaia de pe blatul de lucru si o punem in forma, lasand marginile sa se indoaie in afara tavii. Umplem cu amestecul de visine, presaram bobitele de unt si apoi intindem cu sucitorul si cealalta bucata de aluat. Marginile ramase de la foaia de dedesubt se pliaza peste umplutura (obtinem un soi de margine de cativa cm) si le ungem cu albus de ou batut (putin, nu spuma). Deasupra se punea a doua foaie, se fac cateva gauri cu furculita pentru cazul in care umplutura va vrea sa…iasa.

Dam la cuptor (200 grade C) 20 de minute, scoatem, ungem cu restul de albus batut si presaram zahar (cristale, nu pudra). Mai lasam la cuptor vreo 30 de minute, sau pana devine aurie.

Servim simpla sau cu inghetata si frisca (Atentie, trebuie sa o lasati sa se raceasca macar putin!)

 

Bon appetit!

I discovered yesterdeay some sour cherries in my fridge, all sad and lonely and a bit “off” to be eaten raw. So I decided to make some cherry pie. I was aiming for some sponge-cherry cake initially, but then changed my mind and decided to make some American style cherry pie, with shortcrust pastry. If you can find the pastry frozen at the store (I have no clue if it exists) it is really esy to do. If not, you will have to make it by hand as I did. Wasn’t so difficult after all, so here is how it’s done:

For the shortcrust pastry you will need:

300 g flour (all purpose)

120 g butter (chilled, or even better yet, frozen)

one egg yolk (you will also need the white, don’t throw it away!)

2-3 tbsp water (cool)

75 g sugar

First, you will need to cut the butter into very small pieces, or even grate it (If you have a food processor, go ahead, use it, just don’t use the hand blender as I tried, it will do no good!). You need to work fast, practically coating all the small pieces of butter with flour and sugar. You will get a very similar result to bread crumbs. Then you will add the egg yolk and the water and mix thotoughly (with your hands) untill you get a sticky and cohesive dough. Wrap in cling film and let it rerst for about 30 minutes in the fridge.

Meanwhile, you have got time to prepare the filling:

2-4 cups sour cherries (pitless)

1/2-1 cup sugar

almond and vanilla extract

3-4 tbsp tapioca

Wash and remove pits from sour cherries. Mix them with sugar, extracts, tapioca and let all the flavors combine. You can add a bit of cinnamon, if you like.

 

After the dough is chilled, sprinkle flour on your work surface and divide the dough in two balls (one slighlty bigger than the other). Put the bigger ball on the work surface and roll it into a disc a bit bigger than your tart pan (9″). Transfer it into the pan and let excess dough on the outer side of the pan. Fill with cherries and wrap the filling with the excess dough (you will get a one inch border that covers up a bit of the filling). Brush the border with slightly beaten egg white then roll the other dough and put it on top. Make a few holes with a fork and put the pie in the oven (200 degrees C) for 20 minutes. Take it out, brush the whole surface with egg white and sprinkle sugar on top. Leave it in the oven for about 30 more minutes or until it is golden in colour.

Serve warm with or without ice cream and whipped cream.

Bon appetit!

Cherry Pie!