R, the Precise Kitchen Elf, needed to bring an international dish with familial ties for a potluck in Chemistry class. That's all I knew. Here's what he made...
My paternal grandmother’s mom was from Sweden and my family
loves rhubarb. Whenever it’s in season – which is a very short season here on the
central coast of California – we make rhubarb everything: pie, curd, barbeque
sauce, and this Swedish crumble. It’s not totally traditional; it’s my mom’s
version. – R
Ingredients makes two
Pâte Brisée (for two pie crusts)
- 2-1/2 C all-purpose flour, plus extra for rolling
- 1/2 C ground almonds or almond flour
- 1/2 C organic powdered sugar
- 1 C butter, very cold, cut into 1/2 inch cubes
- 1 T pure lemon extract
- 3 to 4 T cold water
Filling
- 9 C sliced rhubarb
- 1-1/2 C organic granulated sugar
- 2 T flour
- 2 T butter, divided
- 1 t vanilla paste
- 2 t pure lemon extract
Crumble
- 1-1/2 C flour
- 1-1/2 C rolled oats
- 2 T organic granulated sugar
- 2/3 C butter, very cold, cubed
- 4 T slivered almonds
Procedure
Pâte Brisée
Use the hand-held
pastry blender or food processor to blend together the butter and flour until
the mixture resembles coarse meal, with pea size pieces of butter. Add lemon
extract and cold water 1 T at a time, until mixture just begins to clump
together. If you squeeze some of the crumbly dough and it holds together, it's
ready. If the dough doesn't hold together, add a little more water and cut
again. Note: too much water will make the crust tough. Once the dough comes
together into a ball, halve your dough and wrap tightly each ball tightly in
plastic wrap and refrigerate for at least 30 minutes before using. While the
crust chills, make the filling...
Filling
In a large bowl, mix together the filling ingredients and
let stand.
Crumble
Blend all the ingredients together to form a “crumb.”
Assembly
Preheat oven to 425 degrees F. Roll crust out between two
pieces of parchment paper.
Transfer to your pie pan.
Spoon half of the filling into the crust.
Use half of the crumble on each pie and press down lightly to create a flat top. Dot with butter with 1 T on each pie.
Bake for 15 minutes. Reduce the heat to 350 degrees F and bake for an additional 45 minutes. Let cool slightly before slicing.
Transfer to your pie pan.
Spoon half of the filling into the crust.
Use half of the crumble on each pie and press down lightly to create a flat top. Dot with butter with 1 T on each pie.
Bake for 15 minutes. Reduce the heat to 350 degrees F and bake for an additional 45 minutes. Let cool slightly before slicing.
Comments
Post a Comment