Mango Pineapple Crumble Pie

F&D Antigua — Mon, 17 Jul 2017 18:47:19 +0000

Dessert by Chef Brian Samuel

Antiguan Crumble Pie

PREPARATION TIME: 15mins.
COOKING TIME: 20mins.
SERVES: 4

Oven temperature: 350ºF (180ºC)

INGREDIENTS: Pie Crust

12 oz (340 g) flour
3 oz (85 g) butter
3 oz (85 g) shortening Pinch of salt Iced water

INGREDIENTS: Pie Filling

5 cups (2 1 ⁄2 lb) mixed fresh mango and pineapple, cubed
½ cup (100 g) granulated sugar
1 tsp ground cinnamon
1⁄3 cup (80 ml) pineapple juice
6 tbsp cornstarch

INGREDIENTS: Topping

10 oz (285 g) flour
8 oz (225 g) butter
6 oz (170 g) sugar

METHOD: Pie Crust

Combine the flour, butter, shortening and salt in a bowl and rub the fat into the flour with your fingertips. Gradually add iced water while stirring to make soft dough. Roll out the dough on a lightly floured surface and place in a 9 inch pie pan. Trim the edges of the dough around the pan. Refrigerate the pie shell until needed.

METHOD: Filling

Put the chopped mango and pineapple in a saucepan with the sugar, cinnamon and pineapple juice. Bring to a boil and simmer to lightly poach the fruit. Add the cornstarch and boil 1 minute more. Set aside to cool completely.

Method for Topping

Combine all the topping ingredients together in a bowl, and mix with your hands until the mixture resembles coarse breadcrumbs.

To Serve

Remove the pie shell from the refrigerator and pour the cooled mango pineapple filling into the shell. Sprinkle the topping onto the filling and sprinkle a little extra sugar on the topping. Bake in the preheated oven for approximately 30 minutes, until the topping is golden.

Mango Pineapple Crumb Pie

Beetroot and Goat’s Cheese Tart with Salt and Vinegar caramel

F&D Antigua — Wed, 24 Jun 2015 13:59:44 +0000

Recipe by Chef Jason Hughes

Blue Waters Resort & Spa

Tangy pastry tart with a sweet finish.

Serves 4

INGREDIENTS:

2 large locally grown beetroots
1 whole garlic bulb
2 sprigs fresh thyme
5 oz castor sugar
11 oz shop-bought puff pastry
2 oz butter
1 red onion, finely sliced
2 fl oz port
1 fl oz red wine vinegar
1 fl oz sherry vinegar
Large pinch salt
2 oz pine nuts, toasted in a dry frying pan
5 oz fresh goat’s cheese

METHOD:

Preheat oven to 400ºF. Place the beetroot, garlic and thyme onto a baking tray. Sprinkle with 2 oz of sugar and roast for 1-1 ½ hours, until tender. Once cooked allow the beetroots to cool before peeling. Cut into very thin slices on a mandolin, or use a very sharp knife. Roll the pastry into a rectangle the thickness of a dollar coin, prick with a fork, and then cut into circles. Place onto a flat baking sheet and cover with a second tray to stop the pastry rising. Bake in the oven for 15-20 minutes or until the pastry is golden-brown. Remove the pastry from the oven, set aside. Heat the butter in a small saucepan and fry the onions until just softened. Add the port and red wine vinegar, cook until reduced by half. Blend the mixture in a food processor until smooth. Meanwhile, heat the remaining sugar in a small saucepan with 2 tbsp of water. Once the sugar dissolves, increase the temperature so the mixture caramelises. When it is dark brown in colour, remove from the heat, add ¾ fl oz water to stop the caramel from setting. Allow the caramel to cool slightly, add salt and sherry vinegar.

TO ASSEMBLE:

Spread the red onion purée over each cooked pastry tart, add a scoop of goat’s cheese, and then layer the beetroot on top. Drizzle with the caramel and place in the oven for 2-3 minutes until hot. Sprinkle with pine nuts and drizzle generously with the caramel.

Food and Drink Guide Antigua Barbuda » Pastry