Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Monday, June 4, 2012

This is one of those recipes that I've had for so long, that I don't remember where it came from. I've had it all this time so it must be good, right? Right!! Anything lemon is always a hit with IT Guy and anything with berries, I love. It's a win/win!!

Lemon Berry Pastry

1 sheet of puff pastry - thawed
1 egg white
1 teaspoon water
sugar for sprinkling
lemon curd (recipe follows)
2/3 cup sour cream
1/4 teaspoon ground ginger
1/2 teaspoon vanilla
2 cups fresh blackberries
1/4 cup toasted, sliced almonds
honey for drizzling
powdered sugar

On a lightly floured surface, roll pastry out to a 15 x 18 inch rectangle. Cut strips 1 inch wide off the long sides then repeat on the short ends. Set aside.

Place pastry on a parchment paper lined baking sheet.

Combine egg white and water and brush onto rectangle.

Place the four cut strips on the edges of the rectangle, trimming to fit. Brush with egg mixture.

Sprinkle with some sugar...about 3 - 4 tablespoons.

Prick the bottom of the pastry (not the edges) with a fork and place in the fridge to chill while preparing the lemon curd.

While lemon curd is cooling, bake pastry at 370 degrees for 20 minutes or until lightly browned.

If pastry rises in the middle while baking, just prick it with a fork to release the air from inside.

Cool to room temp.

Fill cooled pastry with lemon curd. Sprinkle with berries and almonds. Drizzle with honey and sprinkle with powdered sugar.

All the stuff...

Roll out the pastry...

..then cut off the edges.

Brush the edges with the egg wash, then lay the cut edges on top of the large pastry sheet.

Sprinkle with sugar and prick the bottom all over with a fork..but don't prick the edges.

Then bake!

Lemon Curd

1/2 cup freshly-squeezed lemon juice
1/3 cup sugar
2 large egg yolks
2 large eggs
pinch of salt
6 tablespoons unsalted butter, cubed

 In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.

Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.

Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens.

Cool mixture to room temp.

Combine the lemon juice, eggs, egg yolks, sugar and salt.

Then add the butter.

Cook until nice and thick.

Cool to room temp. I sit my pan in a sink of ice cold water.

Then add the sour cream, ginger and vanilla.

Spread the curd on top of the cooked pastry.

Sprinkle with berries and almonds and drizzle with honey. Add some powdered sugar, too.

Cut into squares and enjoy!


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