Tag: Fruit

Cherry Pie

Cherry Pie

Cherry Pie | Baking With Aimee Cherry Pie | Baking With Aimee Cherry Pie | Baking With Aimee

My Myyy Miss American Pie…

Baking pie makes me feel like a Southern housewife, taking a finished pie round to a friendly neighbour. Alas, I live in rainy London and talking to our neighbours isn’t really the done thing. It does mean however that I get to enjoy this pie all to myself! Theres always a silver lining somewhere right??

This is my first endeavour into fruit pies as I’ve never been a fan of cooked fruit. I’m not really sure why, but I have strong memories of just eating the crumble topping off of my mums apple crumble. To trick my tastebuds into liking it now, I decided on cherry pie in the hope that it would simply taste like jam in pastry!

It worked!! Or my tastebuds have changed! Either way, I’m a total cherry pie convert and this recipe is a foolproof method adapted from Edd Kimber’s Say It With Cake. (Told you I was a Kimber addict!)

Ingredients:

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Pear and Frangipane Tart

Pear and Frangipane Tart

Pear and Frangipane Tart | Baking With Aimee

Pear and Frangipane Tart | Baking With Aimee

This Pear and Frangipane tart, dare I say it, may be the best tart I’ve ever made. Bold statement I know, but pastry has never been my strong point and this tart is rectangular! RECTANGULAR!! And I still managed to make it look appealing! So proud!

I first made this back in January and its now become a staple in my repertoire and a requested favourite of my Nan’s! The recipe is adapted from Edd Kimber’s book Patisserie Made Simple which is one of my absolute favourite dessert books. Not only to bake through but also just to flick through and look at the gorgeous photographs. I’ve met Edd on multiple occasions now at different baking festivals/events, including picking up this very book at the same time as him at last years Cake and Bake Show (which is totally my claim to fame)!

The recipe itself is actually pretty straightforward and doesn’t require too much frantic running around. Aside from the pastry chilling, the pears are the longest component to prepare as they need to be poached in a sugar syrup before being baked in the oven. Before this recipe I’d never poached, or actually even eaten a pear and my tart has always gone down well. So take comfort from that if required!

Now that I’ve made this on quite a few occasions I’m thinking of branching out and replacing the pears with raspberries and an icing glaze for a take on Bakewell Tart! Or perhaps studded with cherries or blackberries? The possibilities are endless!

For this delicious treat you will need:

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