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Recipe

加香料的桃蓝莓pandowdy

Scott Phillips

Servings:八到十。

Pandowdy(甜味的水果烘烤了一块面团)可以追溯到殖民时代。当家庭主妇从面包制作中留下一团面团时,这种简单的甜点可能会出现,并认为这将成为水果的不错的馅料,这通常意味着苹果。今天,Pandowdies不仅限于苹果和面包面团。在这里,一轮浓郁的预烘烤糕点镶嵌着五香的桃子和蓝莓。

Ingredients

For the pastry:

  • 4-1/2 ounces (1 cup) unbleached all-purpose flour
  • 1汤匙。砂糖
  • 1/4 tsp. table salt
  • 4 oz. (1/2 cup) cold unsalted butter, cut into tablespoon-size pieces
  • 1茶匙。苹果醋

For the topping:

  • 1 large egg yolk
  • 1 oz. (1/3 cup) sliced almonds

For the filling:

  • 3磅(6至7个大型),成熟的桃子或油桃
  • 5 oz. (1 cup) blueberries
  • 1/4杯砂糖
  • 1/4 cup firmly packed light brown sugar
  • 2-1/2 TBS。玉米淀粉
  • 1/4 tsp. table salt
  • Large pinch allspice
  • 1茶匙。finely grated fresh ginger
  • 1茶匙。finely grated lime zest
  • 1汤匙。fresh lime juice

Nutritional Information

  • Nutritional Sample Size based on ten servings
  • Calories (kcal) : 260
  • Fat Calories (kcal): 100
  • Fat (g): 12
  • 饱和脂肪(G):6
  • Polyunsaturated Fat (g): 1
  • 单不饱和脂肪(G):4
  • Cholesterol (mg): 45
  • Sodium (mg): 120
  • Carbohydrates (g): 39
  • Fiber (g): 4
  • 蛋白质(G):3

准备

做糕点:

  • Put the flour, sugar, salt, and butter in a food processor. Pulse four times for 1 second each. The butter will still be quite chunky. Combine the cider vinegar with 3-1/2 Tbs. ice water in a liquid measuring cup. Slowly pour the water mixture through the feed tube while pulsing very rapidly—a fraction of a second for each pulse—until the dough looks like it will gather into a mass, about 30 quick pulses. Stop just short of the dough forming a ball. Turn the dough out onto a lightly floured surface and shape it into a 4-inch round or square (depending on the shape of your pan; see the filling directions below). Wrap tightly in plastic and refrigerate for 1 hour or up to a day.
  • Roll the dough on a lightly floured surface into a 10-1/2-inch round or a 9-1/2-inch square. Prick with a fork at 1-inch intervals and carefully set the dough on an ungreased baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.
  • Position a rack in the middle of the oven and heat the oven to 400°F. In a small bowl, mix the egg yolk and 1/2 tsp. water with a fork. Brush all of it over the chilled pastry and sprinkle with the almonds. Bake the pastry until lightly golden brown, about 15 minutes (it won’t be fully cooked). Set the baking sheet on a rack to cool. While the pastry bakes, assemble the filling.

Make the filling:

  • Butter a round 10×2-inch ovenproof dish or 9-inch square baking pan.
  • 糕点烘烤时,请带一小锅水煮沸。(如果使用油桃,请跳过此步骤。)使用一个开槽的勺子,将一个桃子放入水中。等待45秒钟,然后将桃子浸入一碗冰水中,直到足够冷却到足以处理并滑出皮肤。(如果皮肤不容易脱落,请重复轻巧和冷却的步骤。)重复其余的桃子。
  • Halve the peaches or nectarines and remove the pits (quarter the fruits if they cling to the pits). Cut the fruit into 1/2-inch-thick slices and set aside. Rinse the blueberries under cold tap water, drain, and pat dry on paper towels.
  • In a large bowl, whisk together the sugar, brown sugar, cornstarch, salt, and allspice. Add the peaches or nectarines, blueberries, ginger, lime zest, and lime juice. Fold together with a rubber spatula, making sure the ginger and lime zest are evenly distributed, and turn the mixture into the prepared pan. Cover loosely with foil.

Bake:

  • 在400°F烘烤30分钟。将热量降低至350°F,然后继续烘烤,直到果实刚变软,果汁才开始冒泡,大约15分钟。将糕点滑到水果的顶部,然后继续烘烤,直到糕点和杏仁变成浓郁的金黄色,果汁显得浓密又泡泡,再过20至25分钟。这段时间的中途使用大型米爪铲的背面将糕点肉压入果实中,以便两者更好地整合。将Pandowdy放在冷却架上。在温暖或室温下服务。

    Carefully set the baked pastry on top of the partially baked fruit.

Reviews

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评论(1个评论)

  • snibb|2013年5月26日

    I've made this several times in the past couple of years. Not only does it look great, but it tastes great as well. I change up the fruit combinations to keep things fresh and different. I think it's a keeper.

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