- Dish type:
Sweet pies - National cuisine:
European cuisine - Type of cuisine:
Everyday kitchen - Technology:
for the oven - Calories:
Medium
About the recipe:
A slice of grapefruit pie can be afforded even by those who especially care about their figure. Include grapefruits in your diet - and you will notice that your appetite has become much more modest: you will no longer want to snack between main meals, and you will eat much less during lunch ... What is the reason for such metamorphoses? Grapefruits reduce the level of insulin in the blood, normalizing our appetite, and, accordingly, effectively help to reduce weight.
Ingredients:
To prepare, you may need:
Cooking method:
1. Separate the yolks from the proteins. Whisk the whites. Remove the zest from the lemon with a grater.
2. Peel the grapefruit, disassemble it into slices, remove the membranes (films) from the slices.
3. Beat butter with sugar, add egg yolks, flour. Then add lemon zest. Stir. Then gently fold in the beaten egg whites.
4. Put half of the dough into a greased form, spread the grapefruit slices, put the second half of the dough on top.
5. Bake the cake for 1 hour at 180 degrees. Cool slightly.
6. Remove from the mold, put on a dish and sprinkle with powdered sugar.
If there is nothing besides a pear, besides canned, then take only it - the pie will not suffer. Because the inimitable pistachio-almond cream and exquisite shortcrust pastry will make your pastry a haute couture culinary masterpiece.
RECIPE PIE WITH GRAPEFRUIT AND PEAR
Necessary:
Dough:
250 g flour
100 g powdered sugar
a pinch of salt
30 g almond powder
125 g butter
1 egg
Pistachio-almond cream:
50 g butter
50 g powdered sugar
1 egg
50 g almonds
30 g pistachios
0.5 tbsp cornstarch
2 grapefruits
500 g canned pear
Glaze:
apricot jam
water
pistachios (or any other nuts) - for decoration
How to cook:
1. For the dough on the work surface, sift the flour and powdered sugar. Make a well, add a pinch of salt and powdered almonds (if you do not have it, this is not a problem: put 30 g of almonds in a coffee grinder and grind). Put a piece of very cold butter in the center and rub it vigorously into the flour.
2. Enter the egg and knead the elastic dough. Then form a ball and put it in the refrigerator for 20-30 minutes.
3. For the pistachio-almond cream, beat softened butter with powdered sugar. Add an egg.
4. Grind almonds and pistachios into powder, combine with cornstarch and add to butter whipped with powder.
5. Dust the work surface with flour, lay out the chilled dough and roll it into a thin layer.
6. Put the rolled dough into a form with a removable bottom, lined with parchment. Make a border. Prick the dough with a fork to keep it from puffing up. Spread the cream and smooth the surface with a spatula.
7. Grapefruits and pears cut into slices. Arrange the fruit on the cake, alternating pear and grapefruit.
8. Bake in a preheated oven at 200°C for 40-45 minutes.
9. For glaze, combine apricot jam and water in a saucepan, bring to a boil, and grease the surface of the pie with boiling jam. Sprinkle the edges with chopped pistachios.
1. Heat the oven to 180 degrees. Line the bottom of a pie tin with parchment paper and snap the sides right over it. Cut off the excess hanging on the sides, leaving a centimeter or two. Put a couple of drops of olive oil on a paper towel and grease the sides with it. Take one grapefruit and wash it well. Dry and then grate the zest and squeeze the juice into separate bowls. Take a large container and mix the confectionery flour in it. To do this, pour our starch into a measuring cup and add it to the top with ordinary flour. Sift this mixture several times. You can read about why we do this.
2. Gently mix the resulting flour with two teaspoons of zest and set aside. In a separate bowl, beat the yolks together with 1/2 cup sugar until pale and doubled in volume. On high speed mixer it takes me about 3 minutes. Reduce the speed to low and gradually fold in the olive oil and three tablespoons of grapefruit juice into the batter. Whisk just until combined. We will no longer need the rest of the juice and zest. Feel free to use them for another recipe.
3. Take a wooden spoon or rubber spatula and gently fold the flour mixture into the dough. Don't whip! In a separate bowl, bring the proteins to a frothy consistency at medium speed of the mixer. Slowly add 1/4 cup sugar and continue beating until soft peaks form, about 3 minutes. Fold a third of the beaten egg whites into the dough, mix with a spatula, and then gently fold in the rest. Mix again and put the dough for our pie in the prepared form. Tap it several times on the edge of the table to burst the extra air bubbles.
4. Sprinkle the top of the pie with a tablespoon of sugar and bake in the preheated oven for about 42-45 minutes. The cake should be puffy and golden brown, and a toothpick inserted in the center should come out dry. Let it cool in the pan for 10 minutes and then run a knife along the edge. Carefully remove the sides. While the cake is cooling, cut the flesh out of the remaining two grapefruits and set aside. When the biscuit has completely cooled, nicely arrange the grapefruit wedges in the center and sprinkle with the remaining sugar. Serve immediately. Such a dessert can be made in a day, but it needs to be decorated just before serving. The recipe is adapted from the English blog Sugar and soul. Many thanks to the author.
I baked this cake for my son's birthday, as an addition to. I confess that I myself did not have a chance to try the result of my labors, since grapefruit pie was literally “swept away” from the table by the guests.
So, we need:
small sieve,
Food film.
For test:
Butter - 1 pack (it should be soft, so take it out of the refrigerator in advance),
Powdered sugar - 100 g (it will have to be sifted through a sieve),
Flour - 300 g,
1 egg plus 1 yolk.
For filling:
Grapefruit - 1 large or 2 smaller
Butter - 100 g,
Powdered sugar - 100 g,
1 egg and 1 protein,
Starch - 10 g.
Getting Started:
1. Better to start with grapefruits. They must be cleaned and all films removed, leaving only the pulp:
2. In another deep bowl we will make dough. Add the sifted icing sugar to the soft butter, then the flour, egg and yolk:
3. Thoroughly mix everything:
4. We take cling film and wrap the dough in it. We remove the dough in the refrigerator (not in the freezer!) for about 30 minutes:
5. While our dough is cooling, you can make the grapefruit pie filling: beat butter with a mixer (it can be slightly “warmed up” in the microwave), powdered sugar, 1 egg, yolk and starch:
6. Add grapefruit (disassemble large pieces of grains into smaller ones with your hands - it will be easier to beat the filling with a mixer). Remember to drain the juice from the grapefruit plate first, otherwise the filling will turn out to be too liquid (but this can be corrected by adding 2 tablespoons of flour):
7. We return to our test. We take it out of the refrigerator and roll it into a layer, 5-7 mm thick. We put a baking dish on top and, leaving an allowance for the side (about 3-4 cm), cut off the excess dough with a knife.
8. Then we transfer the dough into the mold and form the sides (so that the filling does not run away), using the pieces of dough remaining after cutting the circle. Try not to knead the dough too much with your hands - it will become tough. Slightly cut the bottom with a knife - this will protect it from swelling during baking:
9. Pour the filling:
10. We send the grapefruit pie to a preheated oven (170-180 degrees) for about 30 minutes. Check readiness with a wooden toothpick ("skewer"), piercing the sides of the pie.
Tip: If You Don't Have Grapefruit, Bake This Recipe lemon pie or orange pie. To do this, pass lemons or oranges through a meat grinder along with the peel.
If you want to bake something citrus in a slow cooker, then you can always make a delicious orange pie in a slow cooker, or you can add grapefruit and then we get an orange-grapefruit biscuit.
Ingredients: 280 grams of flour, 300 grams of granulated sugar, four eggs, two medium-sized carrots, 200 ml of vegetable oil, one teaspoon of soda, one teaspoon of baking powder, two teaspoons of cinnamon, two tablespoons of poppy seeds, one orange, one grapefruit.
Soak poppy seeds in boiling water. Wait until it swells, and then drain the water and let the poppy dry. Beat eggs thoroughly with granulated sugar until a stable foam forms.
Grate carrots on a fine grater and add to sweet eggs. Mix well.
Squeeze juice from grapefruit and orange. And add the resulting citrus cake to the eggs with carrots. Mix the whole mixture well again.
In a separate bowl, mix flour, baking powder, soda and cinnamon. Be sure to sift the flour. Then pour already dry poppy seeds, mix. Combine fruit-egg mixture and flour mixture. Add oil and knead the dough, which should turn out to be quite liquid. Pour the resulting dough into the multicooker bowl and turn on the “baking” mode for 60-70 minutes, depending on the model of the device.
