Recipe: French Pithiviers pie step by step with pictures | Handy.Recipes

French Pithiviers pie

Cooked french tart pithiviers

Time to cook: 180 minutes

Total Servings: 6

Nutritional Value

Spring is gentle and summer is bright. And only autumn combines these two qualities, adding tranquility in tones of magic-gentle, refined and evergreen... And as we know the most refined women are French women... :-) Not only that... They say French women are not old, they don't get fat! All because they know how to enjoy life, not just live it. Today I suggest you not only try, but enjoy wonderfully light and fluffy, fragrant and exquisitely simple french tart.

Author of the recipe

Ingredients for french tart "pithiviers":


  • Wheat flour / Flour (sifted, 350 g - for dough, 50 g - for filling) - 400 g
  • Butter (350 g - for dough, 60 g - for stuffing) - 410 g
  • Salt (in dough) - 1 teaspoon
  • Water (cold, into the dough) - 0.5 glass
  • brown sugar (for filling) - 70 g
  • Almonds (peeled, for stuffing) - 1 glass
  • Chicken egg (1 piece - for stuffing, 1 piece - for grease) - 2 pieces
  • Essence (almond, or 1 tbsp.l. rum) - 1 g
  • Powdered sugar - 2 g

How to cook French cake "pithiviers" step by step with photos


One of the advantages of this pie is that you can make it in advance. Puff pastry for it can be bought ready-made, or it can be made according to the following "quick" the following quick method. Chill the butter and water beforehand. Grind the diced butter and flour with two knives or in a blender to a coarse, fatty crumb.

Add the water and dissolved salt a tablespoon at a time to the flour mixture, stirring with a fork. The amount of water can be either more or less - it depends on the humidity in your kitchen.

Water should be added only until the dough gathers into a ball without crumbling. Place it in cling film and put it in the refrigerator.

After 15 minutes, take it out and roll it into a rectangle on a floured surface, 1 cm thick. Visually divide the dough into 3 parts, twist the bottom third of the dough towards the middle and cover the top. Turn the dough 90 degrees, roll out again into a rectangle, triple fold again, turn again 90 degrees and repeat the whole procedure. Wrap the dough in clingfilm and place in the refrigerator for 1-2 hours (at this point you can leave it in the fridge for 2 days, or you can freeze it for later use).

Beat butter and sugar into a fluffy mass (at least 5 minutes.). Add eggs, essence (or rum), ground almonds and flour and continue beating for 2 to 3 minutes more., until the mixture is light and well blended. And then you have to let the whole mixture cool, too, so that it doesn't spill out afterwards.

Once cooled, divide the pastry into 2 pieces and roll out each piece to 5 mm thick. Cut out 2 circles using a round bottom of a 8" (20 cm). Brush the sides of one of the circles with egg. Spread the filling you have prepared in the middle, leaving a space of 2 cm around the edge. Try to work with the dough quickly so that it does not get hot from the heat of your delicate hands... :-)

Cover the filling with the second round, pressing the edges all over all around. Use a knife to put a little hole in the top of the pastry to let the steam out while it's baking. Also, make the pattern that is characteristic of this cake: from the center, divide the circle with a sharp knife without cutting through the dough into segments, then use a knife or scissors to cut the edge about 1-1.5 cm along with the bottom disc. Keep the knife dry so that the dough does not pull away from it. Transfer the cake to parchment paper and chill in the fridge for 1 hour (it can also store in the fridge for 2 days or in the freezer for up to 2 weeks). Preheat oven to 220C (425F). Brush the cooled cake with egg and bake for 15 minutes. at a high temperature, then reduce it to 170C (350F), and bake for another 20-30 minutes., until the entire surface is evenly golden in color. Remember, whatever you bake with puff pastry, you should always start it at a high temperature of 400F (190C) so that it "to flake", lower the temperature to 325F (160C) and bake until done. Let cool slightly, sprinkle with powdered sugar and serve.

If the cake needs to be served the next day, or if there is some leftover cake, you can reheat it in a preheated 190C (375F) oven for about 10 minutes., and it will come back to the desired consistency.

That's the whole recipe... As you can see, everything is easy and simple. And autumn is just beginning... the sun is still hot and the sky is blue... The rain will start and then it'll stop... bright autumn flowers and scatterings of brown chestnuts in the grass... and at home there is a warm French pie :-) ... there's a volume of poetry on the table... I'm reading Ronsard... and feel almost french...

Nutritional Value:

Whole Dish:
Calories
5857.7 Calories
Protein
81.2 g
Fat
441.7 g
Carbohydrates
394.2 g
Per Serving:
Calories
976.3 Calories
Protein
13.5 g
Fat
73.6 g
Carbohydrates
65.7 g
100g:
Calories
457.6 Calories
Protein
6.3 g
Fat
34.5 g
Carbohydrates
30.8 g

Salt, Flour, Sugar, Butter, Sweet, Eggs, Water, Brown sugar, Almonds, Baking, Cakes, Fancy, Pastry, essence

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