Comments on: pate brisee, galette and hand pies http://smittenkitchen.com/2007/07/unbendy-brisee/ Sat, 21 Nov 2009 06:27:06 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Kim http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-297050 Kim Tue, 23 Jun 2009 20:29:00 +0000 http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-297050 Hi. I am looking for some galette advice/direction and I'm hoping you can give some direction. I'd like to make a small sour cherry galette but am unsure about the filling. I dont have a lot of cherries, 1-2 cups, maybe a little more. Thank you in advance! Hi. I am looking for some galette advice/direction and I’m hoping you can give some direction. I’d like to make a small sour cherry galette but am unsure about the filling. I dont have a lot of cherries, 1-2 cups, maybe a little more. Thank you in advance!

]]> By: Helena http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-291562 Helena Thu, 04 Jun 2009 16:03:47 +0000 http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-291562 Hi Deb, I just made these strawberry handpies yesterday as a gift for our new neighbors and they turned out wonderfully. I didn't have any of the troubles with the dough that you mentioned...no cracks and not too much filling leaked out either. I really liked that the dough was not too sweet. I'm from the South where our handpies are deepfried, so this baked version was a nice lighter alternative to all that grease. Hi Deb,
I just made these strawberry handpies yesterday as a gift for our new neighbors and they turned out wonderfully. I didn’t have any of the troubles with the dough that you mentioned…no cracks and not too much filling leaked out either. I really liked that the dough was not too sweet.
I’m from the South where our handpies are deepfried, so this baked version was a nice lighter alternative to all that grease.

]]> By: ChristinaM http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-172043 ChristinaM Tue, 16 Sep 2008 14:15:21 +0000 http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-172043 I made this using nectarines and raspberries, and a prepared (fold out, not frozen) crust that I rolled thin. It worked really well. I found the extra chilling of the crust unnecessary because it was pre-chilled, not freshly made. Once I got the fruit and first round of egg wash on, tho, I chilled it briefly in the freezer to keep the pastry from tearing. Overall, very good. I topped mine with candied almonds. Next time I'd like to try peaches or apples, because the nectarines were just OK. Or maybe turn this into a savory tart using roasted tomatoes, potatoes and goat cheese tossed with a little egg custard (sorta quiche-y). I made this using nectarines and raspberries, and a prepared (fold out, not frozen) crust that I rolled thin. It worked really well. I found the extra chilling of the crust unnecessary because it was pre-chilled, not freshly made. Once I got the fruit and first round of egg wash on, tho, I chilled it briefly in the freezer to keep the pastry from tearing.

Overall, very good. I topped mine with candied almonds. Next time I’d like to try peaches or apples, because the nectarines were just OK. Or maybe turn this into a savory tart using roasted tomatoes, potatoes and goat cheese tossed with a little egg custard (sorta quiche-y).

]]> By: Ruth Ann http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-160812 Ruth Ann Mon, 08 Sep 2008 21:45:16 +0000 http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-160812 I live in the Basque region of spain and there are so many wild black berries so I found your recipe for Nectarine and Blackberry Galette and made 5 in various shapes. I invited my basque friends over for coffee and dessert this evening and the galettes were a huge success!! It is not typical to see this type of dessert in the pastelarias so it was fun to have my friends try this. The nectarines were such a wonderful combination and my pate brisee was so easy to work with. This recipe along with every other I have tried from you site are keepers! Agur/Adios/Bye I live in the Basque region of spain and there are so many wild black berries so I found your recipe for Nectarine and Blackberry Galette and made 5 in various shapes. I invited my basque friends over for coffee and dessert this evening and the galettes were a huge success!! It is not typical to see this type of dessert in the pastelarias so it was fun to have my friends try this. The nectarines were such a wonderful combination and my pate brisee was so easy to work with. This recipe along with every other I have tried from you site are keepers! Agur/Adios/Bye

]]> By: Leah http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-71819 Leah Wed, 05 Sep 2007 06:08:04 +0000 http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-71819 Lucky me! I have a bag of nectarines, fresh from a farmer's tree, and I will go pick blackberries tomorrow (can't throw a cat around here without spearing it on a blackberry cane). I'm a gonna make this for our 15th(!) wedding anniversary dessert tomorrow. Mmm. Lucky me! I have a bag of nectarines, fresh from a farmer’s tree, and I will go pick blackberries tomorrow (can’t throw a cat around here without spearing it on a blackberry cane). I’m a gonna make this for our 15th(!) wedding anniversary dessert tomorrow. Mmm.

]]> By: Megan http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-62511 Megan Tue, 07 Aug 2007 16:03:33 +0000 http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-62511 Maybe this recipe would prove better for containing the fruit? It offers baked as well as the deep fried (lip smacking) version. I have a bowl of ripe peaches at home moaning for this. Fried Peach Pies with Bourbon and Cinnamon from NYT http://tinyurl.com/2lv4xc Maybe this recipe would prove better for containing the fruit? It offers baked as well as the deep fried (lip smacking) version. I have a bowl of ripe peaches at home moaning for this.

Fried Peach Pies with Bourbon and Cinnamon from NYT
http://tinyurl.com/2lv4xc

]]> By: Jay http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-61667 Jay Sat, 04 Aug 2007 23:52:44 +0000 http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-61667 mmm...I wonder if this would be good using the lemon sable recipe from chocholate and zucchini. It's wierd I swear I've made comments here before but I think they all died in the internet deadzone. mmm…I wonder if this would be good using the lemon sable recipe from chocholate and zucchini.

It’s wierd I swear I’ve made comments here before but I think they all died in the internet deadzone.

]]> By: Amy Glamgirl http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-61312 Amy Glamgirl Fri, 03 Aug 2007 20:20:50 +0000 http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-61312 Yummy! The cracks make them look even more delicious. These tarts are summer-on-a-plate! Yummy! The cracks make them look even more delicious. These tarts are summer-on-a-plate!

]]> By: Jelena http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-60943 Jelena Thu, 02 Aug 2007 17:51:27 +0000 http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-60943 That looks so good! I could eat the screen. I made a cherry galette using Martha's pâte brisée, but it cracked on me too. That looks so good! I could eat the screen. I made a cherry galette using Martha’s pâte brisée, but it cracked on me too.

]]> By: howtoeatacupcake http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-60935 howtoeatacupcake Thu, 02 Aug 2007 16:24:10 +0000 http://smittenkitchen.com/2007/07/unbendy-brisee/#comment-60935 This entry literally had me drooling at the desk... thanks This entry literally had me drooling at the desk… thanks

]]>