Mulberry Pie

Mulb Pie 9MULBERRY PIE!!! Oh I mean how could one not really love a good ol mulberry pie!! This seriously delightful treat brings back many memories as a child of making Mulberry Pie with mum! One of the properties we lived on had MASSIVE gardens on it! Up the back of the garden lived 2 HUGE Mulberry trees! I’m pretty sure we all ate ourselves sick on Mulberries at one point or another! My Mum used to love making the most of this gorgeous season! And I also remember my brothers whipping up some heart-warming, beautiful pies too! You will see that I’ve used Organic Unbleached White Spelt Flour as opposed to Wholemeal. You are more than welcome to use the latter but I wanted the real McCoy! So I’ve of course opted for spelt over white wheat flour, but still giving it a real treat feel and taste. I’ve used Organic Raw Sugar to keep the pastry white, however you can use Rapadura or Coconut Sugar if you prefer. Mulb Pie 4 So since this gorgeous purple berry, well technically a fruit, is in season from late Spring to Summer, I figure you may as well go ahead and make the most of the short season and the treat that it is! Make pie, make crumble, make cake, make jam, make cupcakes, make tart, make everything Mulberry! Mulb Pie 10 Just look above at that oozy juicy yummy jammy filling! If you can’t be bothered doing the lattice crust on top, just roll out the leftover pastry to 5mm thick to fit the top of your pie and continue as per the recipe. If you are Gluten Intolerant you could substitute with a gluten free crust and lattice (perhaps like the one from my Lemon Tart). Mulb Pie 11 So go on and get into the kitchen and make this beautiful treat! It is an absolute winner with my husband so it might just be for yours too!! The Cashew Macadamia Cream will be up on the blog soon! xx

Mulberry Pie
Serves 8
Delectable plate licking Mulberry pie that brings back many a childhood memory for me!
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Pastry
  1. 100g Organic Raw Sugar
  2. 400g Unbleached White Spelt Flour
  3. 200g Organic Butter, cubed & frozen
  4. 1 Organic Egg
  5. 1 tsp Vanilla Essence
  6. 1/2 Lemon, zested
Filling
  1. 750g Mulberries, washed & stems removed
  2. 2 Tbsp (30g) Cornflour
  3. 4 Tbsp Maple Syrup
  4. 1 Tbsp (20ml) Lemon Juice
  5. 2 tsp Vanilla Essence
  6. Extra egg for brushing
Instructions
  1. Place the raw sugar into the Thermomix and mill 10 Sec/Speed 9.
  2. Add the flour and butter and process 10 Sec/Speed 6 or until it resembles very fine breadcrumbs.
  3. Add the egg, vanilla and lemon zest and knead 20-30 Sec until the mixture is combined. Take out of the Thermomix and place onto a Thermomat or lightly floured surface and bring the dough together with your hands. You need to bring it together enough to form a disc, but being careful not to overwork the dough and strengthen the glutens. The key to a good shortcrust is to not overwork it. Wrap in plastic wrap and flatten, then chill in the fridge for 1 hour.
  4. Reserve 1/3 of the pastry in the fridge for the top, rolling out the remaining 2/3 on a Thermomat or lightly floured surface until 5mm thick, then use to line a large deep sided pie dish.
  5. Preheat the oven to 180°C.
  6. Prick the base with a fork, then freeze for 15 minutes until firm.
  7. Line with baking paper and pastry weights, then bake for 15-20 minutes until pale golden.
  8. To make the filling, place all the ingredients into the Thermomix and cook 20-25 Mins/100°/Speed 1 or until the mixture is becoming thick and jammy.
  9. Remove weights and baking paper and bake for a further 3-5 minutes or until the base is cooked and turning pale golden.
  10. Pour in the mulberry filling. Roll out the reserved pastry into a large rectangle and cut 14 (approx.) 1.5cm x 24cm strips. Brush the edges of the pastry case with water and arrange the strips into a lattice pattern over filling, then press to seal, trimming the excess. (To make a lattice pattern, lay all the horizontal strips first, then fold half of them back on themselves. Working from the middle of the pie out to the edge, you lay a vertical strip down then swap the horizontal strips that are folded and which are flat. Continue until you complete the whole pie.)
  11. Brush pastry with eggwash, then bake for 20-25 minutes until pastry is golden. Cool pie slightly, then slice and serve warm or cold with whipped cream, yoghurt, icecream or Cashew Macadamia Cream! Yummo!!!
Notes
  1. I've used White Spelt Flour and Raw sugar in this because I just felt like making the real mcCoy, with a white looking pastry!! You can sub with Wholemeal Spelt and Rapadura/Coconut Sugar if you would prefer. The thing is Mulberry season only comes around once a year, so I figure lets just make the most of it and enjoy this gorgeous treat!!
Kitch'n Thyme http://kitchnthyme.com.au/

Lemon Tart (Gluten Free & Refined Sugar Free, Primal)

Lemon Tart

Who doesn’t love a good citrus tart?

Such a beautiful French dessert that is the perfect way to end any meal or on any afternoon tea menu!

This beautiful creation of mine is one of my husbands favourite! He is an absolute lover of lemon!

I’ve always made it with my Sweet Spelt Shortcrust, however I’m somewhat trying to lower any gluten content for a few reasons at the moment. So I’ve made a delicious Paleo crust that is a really lovely compromise!
Lemon Tart 2
The filling is delectably smooth! It used to take me a long time over the stove to whisk it so constantly and I love that the Thermomix makes it so much quicker and I don’t have to watch it! If you like a lemon tart with a lot of lemon curd then double the curd to make it thicker.

It’s important to use a mild flavoured honey in this as a strong honey can easily over power that beautiful lemon flavour that we want to hero! 😉

Because I use butter in the curd it isn’t completely Paleo, but you just can’t have a lemon tart without butter!!! I absolutely love good fats, and I can’t bare to cook without them! They have amazing health benefits! More on that in another post though!

I hope you enjoy this is as much as we do!

Lemon Tart
Yields 8
The most perfectly smooth, naturally sweetened, tangy and delectable Lemon Tart ever!
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Sweet Shortcrust Pastry
  1. 50g Coconut Palm Sugar
  2. 150g Almond Meal
  3. 50g Coconut Flour
  4. 30g Arrowroot
  5. 100g Organic Butter
  6. 1/2 Lemon, zested
  7. 1 Organic Egg, lightly beaten
Filling
  1. 200g Lemon Juice, strained
  2. 200g Organic Butter
  3. 150g Organic Honey
  4. 1 1/2 Lemons, zested
  5. 1 Tbsp Cornflour
  6. 5 Organic Eggs
Pastry
  1. Place the sugar into the Thermomix bowl and mill 10 Sec/Speed 9.
  2. Add the almond meal, coconut flour, arrowroot, butter and lemon zest to the bowl and blend 10 Sec/Speed 6.
  3. Add the egg and Knead 15 Sec.
  4. Wrap in plastic wrap, flatten, and place in the refrigerator for 30 minutes to chill.
  5. Preheat the oven to 160°C and spray a 26cm tart case with oil spray.
  6. Once the dough is chilled, roll out to 5mm thickness between 2 sheets of baking paper.
  7. Peel off the top sheet of baking paper, and transfer pastry to prepared tart case and peel the bottom sheet of baking paper off, pushing the pastry down gently to fit the case evenly. If there are any tares, just use a little of the excess dough to carefully patch it, being careful to maintain an even thickness.
  8. Place back into the fridge to chill for 15 minutes before baking for 15 minutes.
  9. Remove from the oven and cool.
Filling
  1. Place the juice, butter, honey and zest into the bowl of the Thermomix and heat 3 Mins/60°/Speed 2.
  2. Mix 50 Sec/Speed 3, adding the cornflour first, then the eggs 1 at a time through the hole in the mixing bowl lid. Once the eggs are completely incorporated, cook for 8 Mins/80°/Speed 3.
  3. Pour into the cooled tart case and gently agitate it the case to even the filling mixture out. Set aside to cool and then place into the fridge to set completely.
  4. Once set, approx. 1 hr, cut into slices and serve with fresh cream or yoghurt.
Notes
  1. Make sure to use a mild flavour honey so that it doesn't over power the flavour!
Kitch'n Thyme http://kitchnthyme.com.au/