Redcurrant and apple pie with homemade puff pastry crust (with recipe)
Redcurrant and apple pie with homemade puff pastry crust - especially for my other half who doesn't like cake or cookies (he picked the wrong girl there didn't he?), but adores tarts and pies.
I love Nigella's Processor Puff Pastry from How to be a Domestic Goddess. Puff pastry sounds complicated and scary to make, but this is simple - and it really does work well. Not to mention that it tastes so beautifully buttery.
Processor Puff Pastry Recipe
250g strong white flour
Pinch of salt
250g cold unsalted butter, cut into 5mm slices
squeeze of lemon joice
5-6 tablespoons iced water
Pulse the flour and salt together in a processor, then add the cold butter and pulse 3-4 times; the pieces of butter should still be visible. Turn out into a large bowl and add a squeeze of lemon and enough iced water to bind the pastry. Wrap in clingfilm and rest in the fridge for half an hour.
Dust a surface with flour, roll the pastry out into a long rectangle and fold in three like a business letter. Turn the folded pastry so that if it was a book the spine would be on your left. Repeat twice more, turning every time.
Wrap again and rest in the fridge for another half an hour before using. Makes enough for 2 x 20-25cm pies.