Nectarine Pie

 

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Usually I get excited for autumn which is my favourite season above all. When it gets here I’m all about scarves, candles and apples and cool weather. I just wish it would wait a little bit longer. As much as I love autumn, I’m not quite ready for summer to be over. Particularly since I don´t feel it´s been a summer at all this year with low temperatures and lots, lots of rain. But luckily the last weeks we´ve had several days of sun and heat, and I was reminded that I’m not ready to move forward into autumn yet. I want more summer!

The good things about autumn though, is the abundance of (Norwegian) plums and apples which are my favorite fruits. On the downside, it´s the end of nectarine season, which is another favorite of mine. So the last days I`ve been buying a lot of nectarines, just in case it would be my last chance.

They are no longer at their peak, but still delicious, and this weekend I decided to put some of them into a pie. Before they are gone. Luckily plums will be there to fill their gap. For a while, at least. The season is way too short for stone fruits…

This nectarine pie might be my last chance to celebrate stone fruit for awhile. Be sure to make it before the nectarines have vanished for the year! Each bite of this sweet, decadent pie tastes like summer. Even if summer never was here, this pie makes it feel like it.

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Nectarine Pie

Prep time
1 hour 30 mins
Cook time
1 hour
Total time
2 hours 30 mins
Pie crust:
150 g all purpose flour
115 g cold butter
3 tbsp cold water
1/2 tsp salt

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for at least 30 minutes.
Roll dough out to fit a 9 inch/22 cm pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Filling:
4 nectarines
100 g marcipan
1 egg
50 g sugar
1 tpsp cornstarch
pinch of salt

Slice the fruit in half and remove the pits. Place the nectarines flat side down and cut into thin slices. Place the sliced nectarines in a large bowl and toss with cornstarch and half of the sugar.

In a small bowl, stir together egg, grated marcipan the rest of the sugar and salt.

Pour the filling into the pie crust.
Arrange the sliced nectarines on top of the filling in any way you like. Or don´t arrange them at all, and just toss them over. Still pretty, and equally tasty – but less fuss.
For once I took the time to make a litte effort arrenging the fruits.

Sprinkle with sugar and bake on 180 C for 40-50 minutes, or until the crust is golden and the filling is bubbly. Allow to cool completely to room temperature before slicing (the filling will thicken as it cools).

Enjoy with a dollop of creme fraiche and savour the sweet, juicy taste of summer!

Notes:
The pie was very sweet, so I think one easily reduce the amount sugar, or even omit it. The nectarines are sweet on their own, and even more so after they´re baked, and the marcipan also adds sweetness. But don´t leave out the marzipan, as it makes the filling sweet, but also buttery and creamy. So that will be at your own risk.

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Danish”Hindbærsnitter” – frosted raspberry pop tarts!

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I have tasted Hindbærsnitter twice in my life. Today, making these, and a year ago, when I made my first batch ever of Hindbærsnitter. This was embarrassingly enough also my first taste of hindbærsnitter after 5 years in Denmark, where these sweet pop-tart-looking things appear and are sold in every bakery  you go by. And lord knows I´ve been around those Danish bakeries quite often, so I´ve had several opportunities to try them out. Buuut there were always some Cinnamon-rolls or other tempting goods that got in the way, so I never really got around to it. But last summer I made a lot of raspberry marmalade, and I needed to put it to use, so I thought of the so-called Hindbærsnitter and decided to give it a go. And it was good, I tell ya… And I couldn´t help but thinking: What took me so long? Why haven’t I tasted them before?

(Well I´m not sure if this really counts: I mean, I´ve only tasted my own , never a true Danish hindbærsnitte, so for all I know, my version might be waaaay off. But I don´t think so, though. I´ve done my recipe research, so I think a Dane would approve…)

And fast forward to today, I´m where I was a year ago. I needed an excuse to keep me busy inside, as it´s pouring down outside, and to treat myself with something sweet…  After all it´s suppose to be my summer holiday, and with this weather and temperature I thought I deserved a day on the sofa, accompanied by baked goods, coffee and a good book. So I stayed inside making raspberry marmalade and went on baking Hindbærsnitter. Luckily, they came toghether quickly and without much effort, so the rest of the day could be spent relaxing enjoying the results…

Like I remembered, they were lovely. Really sweet both by their look and taste. I might have gone a little overboard with the frosting, but who cares. Days like these crave sugar…!

Hindbærsnitter

  • 250 g all purpose flour
  • 1 tsp baking powder
  • 250 g cold butter (chilled and cubed)
  • 250 g sugar
  • 1 egg
  • + about 300 g raspberry jam

Frosting

  • 400 g confectioners sugar
  • + water or lemon juice

Method

Preheat oven to 200 degrees C and line two baking sheets with parchment paper.

Make the dough: Stir together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl and add the egg. Mix just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Refrigerate for 3o minutes.

Make the tarts: Divide the dough in half, and place on a lightly floured work surface.  Roll the crusts with a rolling-pin into a size of 12×25 cm and  3-4 mm thickness.

Bake in a preheated oven until the edges are lightly golden brown, about 10 minutes. (Be sure to keep an eye on them, time depends on how thin you roll them) Allow to cool on the baking sheets.

Meanwhile, stir together the confectioners’ sugar and water/lemon juice and make a spreadable frosting. It should be quite thick. Spread one of the cooled tarts with frosting and sprinkles. (I used freezedried berries) Spread raspberry jam out on the other pastry.  Sandwich them together, the frosted pastry on top of the raspberry spread. Press them a little together if you manage, and cut into (in)appropriate sizes.

Serve once the frosting is completely set or not, if you can’t wait (like me) and like it a little soft and sticky. Now all you need is a blanket and a cup of hot beverage, and something to read, and the summer-rain can just keep coming…cause I´ve got hindbærsnitter, the perfect accompaniement on a rainy day!

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