10 Steps to the Absolute Perfect Pie Crust - Page 2
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10 Tips to the Absolute Perfect Pie Crust

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Get off to the right start 2/11

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Get off to the right start

It all starts with the foundation: all-purpose flour is perfect for pie crusts, but you can also opt for a lower-gluten flour (which is easier to find on supermarket shelves than ever before) to avoid producing a chewy crust. Make sure you're using a recipe with the correct quantities, as alternative flours may not have  1:1 ratio when replacing regular flour.

These are the best alternative flours to add to your pantry.


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Chef Tips and Tricks

You're watching: VIDEO: Rustic Cherry Tart
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VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!

INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!