Sunday, September 19, 2010

One dough and three delicious pies.....Blueberries, Strawberries, and Rhubarb with Ricotta filling......

Rhubarb Ricotta Pie
Blueberry Ricotta Pie
Strawberry Ricotta Pie


In pies, I like very crusty doughs. Nevertheless, I tried a more "spongy" version (like a cake) that I really like it.

This cake-dough is very easy,  I used a muffin recipe that I have.  I made it with three different fillings to show its versatility.

Here is the recipe:
250 grams of flour
100 grams of butter
1 egg
100 grams of sugar (more or less as you wish)
1 teaspoon of baking powder
1/2 teaspoon of baking soda
Zest of 1 lemon or orange
2 teaspoon of lemon or orange juice
½ cup of Greek yogurt (my original recipe use buttermilk, but I like it better with Greek yogurt)
A pinch of salt

In a bowl, whip the egg whites and set aside. In another bowl, with a mixer, combine the butter, egg yolk, and the sugar for two minutes. Add the lemon or orange zest, the lemon or orange juice, and the Greek yogurt. Incorporate, with gentle movement, the flour, baking powder, and baking soda that are already sifted. Also, with gentle movement, add the whipped egg white.
Preheat the oven at 190C. Grease an oven proof dish with butter, and dust it with flour. Place the mix in this oven proof dish, but only two centimetres deep. Bake it until is half cooked, and take it outside (in my oven was 6 minutes only). Place the filling on top, and continue baking until is fully cooked. The time will vary depending on your oven, and the height of the filling. In my case, and depending on the filling, the time varied between 20 and 30 minutes. Let it cool, and Enjoy!!

Rhubarb Ricotta Pie filling:

500 grams of rhubarb
250 grams of sugar
1/4 cup of water
2 cups of ricotta
2 eggs
2 tablespoon of sugar (more as you wish)
1/2 of vanilla bean seeds

Wash the rhubarb, and cut in little pieces. Put it in a pan, and cover with 150 grams of sugar and water. Cook  it a medium high heat until fully cooked (about 10 minutes). Let it cool, and strain the excess liquid.

Mix the ricotta, eggs, 2 tablespoon of sugar, vanilla seeds, and rhubarb water. Place it on top of the cake-dough, and put it into the pre-heated oven  at 190C for 25 minutes (or until is cooked depending on your oven). Let it cool, and distribute the cooked rhubarb on top. Enjoy it!
Rhubarb


Blueberry Ricotta Pie filling:

1 cup of blueberries
2 cups of ricotta
2 eggs
3 tablespoon of sugar (more as you wish)
2 teaspoon of lemon zest
1 teaspoon of lemon esence

Wash the blueberries and set aside. Mix the ricotta, eggs, 3 tablespoon of sugar, lemon zest, and lemon esence. Add the blueberries, and stir it. Place it on top of the cake-dough, and put it into the pre-heated oven  at 190C for 20 minutes (or until is cooked depending on your oven). Let it cool, and Enjoy it!

Blueberries


Strawberry Ricotta Pie filling:

2 1/2 cups of strawberries
100 grams of sugar (more or less as you wish)
1/4 cup of water
1 spoon of rose water
2 cups of ricotta
2 eggs
2 tablespoon of sugar (more or less as you wish)
1/2 of vanilla bean seeds

Wash the strawberries, and cut in little pieces. Put it in a pan, and cover with 100 grams of sugar, rose water and water. Cook  it a medium high heat until fully cooked (about 7 minutes). Let it cool. 

Blend one cup of the cooked strawberries in a blender, and set aside (do not blend too much, just small pieces). Mix the ricotta, eggs, 2 tablespoon of sugar, vanilla seeds, and blended strawberries. Place it on top of the cake-dough, and put it into the the pre-heated oven  at 190C for almost 30 minutes (or until is cooked depending on your oven). Let it cool, and distribute the cooked strawberries on top. Enjoy it!


Strawberries

These pictures show the "pink" ricotta filling
With strawberries compote on top

2 comments:

  1. ¡Que lujazo de tartas! me gustan todas.
    Un abrazo.

    ReplyDelete
  2. the blueberry one is tempting!!! It may sound weird, but I have never taste rhubarb. I sure it is delicious.

    Thanks for sharing these wonderful recipes.

    ReplyDelete