Hey beautiful readers, I know I am not the only one when I say spring is my favourite season. It is the season of a fresh new beginning, the season for love and the season to be happy. I relish staying outdoors and using all those gorgeous seasonal produce as an excuse to cook up all sorts of delicious treats for my boys and loved ones. Strawberries have literally captured every nook and cranny of the shelves in the supermarket.
I can’t help but to simply dive into excuses to make the most out of them.
Lately I have realised that creating and crafting blog posts have become a part of my weekly ritual. Honestly, this what I have always dreamed of and now when I am into it, I feel happy and elated the moment I tap the icon -publish. It is like being in the flow. I have been practising this as a habit or let me say a non negotiable ritual. I love the fact that people love me back for my posts and anecdotes, bake the recipes from my bog and tag me with their kind notes of appreciation. It really means a lot to me and this is a wonderful gift giving gesture. Moreover it speaks volumes of the people who do this so unconditionally.
The best part is that when you come across likeminded creatives who are willing to share their story and assure you that we are not alone on this journey this really makes it all the more worthwhile. Last week I had introduced a column in my blog called “Chat over chai”. I felt so happy to receive so many positive & encouraging messages and realising that there are so many more creatives who share the same mind set too.
Now coming to todays post, let me not keep beating around the bush with my random musings. This pie is just amazing and teaming up with the seasonal sweet berries with soft fresh ricotta is just the perfect combination for the season. Just like a match made in heaven. Tart, sweet & sinfully delicious, almost ambrosial. A fantastic recipe adapted from Donna Hay.
I have baked loads of pies and tarts using this crust recipe and have sampled with varieties of flour too. We all agree that it is light, crispy and altogether irresistible. I have used organic spelt flour instead of regular plain flour. Few posts earlier, I had mentioned that I am shifting my focus to healthy alternatives and trying to replace refined ingredients to more naturally sourced and less milled & processed ingredients and so this variation. I am in love with the spelt flour that I have recently introduced into my baking and have been using it in our daily pancakes, waffles and doughnuts too.
- For the Pastry
- 1½ cup spelt flour
- ½ cup oil/ melted unsalted butter
- ¼ cup raw sugar
- ¼ cup cold ice water
- 1 tsp vanilla extract
- 2 tsp apple cider / ordinary vinegar
- For Filling
- 1 cup ricotta or fresh paneer drained
- 1 tsp orange rind
- 250 g Strawberries sliced
- 1/4 cup raw sugar
- 1 egg lightly beaten ( optional )
- 2 tbslp raw sugar
- To make the pastry flour, Combine flours, sugar in a large bowl.Add oil/ butter and rub the mixture until it forms a crumbly texture. Add vinegar, water, vanilla and bring the dough together.Lightly knead to bring the dough together.
- Wrap each in plastic wrap. Refrigerate for 30 minutes or until firm.
- Preheat oven to 200°C. Roll the pastry out round. Place on a large lightly greased baking tray lined with non-stick baking paper.
- Mix ricotta and orange rind in a medium bowl and Spread over the pastry, leaving a 5cm border.
- Place the strawberries and 1/4 cup raw sugar in a medium bowl and toss well to combine. Top the ricotta with the fruit and fold over the pastry edges, pressing lightly to seal.
- Brush the edge with the egg and sprinkle with the raw sugar. Refrigerate for 10 minutes or until firm. Cook for 10 minutes.
- Reduce heat to 180°C and cook for 40 minutes or until the pastry is golden and the fruit is bubbling. Set aside for 10 minutes before serving.
PIN IT FOR LATER