7 medium eating apples (approximately 1kg/2lb 4oz)
peeled
quartered and cored
25g/1oz unsalted butter
75g/2½oz caster sugar
plus extra for dusting
1 lemon
finely grated zest only
50ml/2fl oz calvados
2 tbsp mascarpone
7 medium pears (approximately 1kg/2lb 4oz)
peeled
quartered and cored
25g/1oz unsalted butter
75g/2½oz caster sugar
plus extra for dusting
1 lemon
finely grated zest only
50ml/2fl oz perry
2 tbsp mascarpone
9 apricots (approximately 500g/lb 2oz)
halved and stoned
25g/1oz unsalted butter
75g/2½oz caster sugar
plus extra for dusting
50ml/2fl oz amaretto
2-3 tbsp milk
for brushing
granulated sugar
for sprinkling
Directions
For the sweet shortcrust pastry
mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively
do this in a food processor or a mixer and then transfer to a bowl.
In a separate bowl or jug
mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife
work the liquid into the flour to bring the pastry together. If it seems too dry
add a splash more water. When the dough begins to stick together
use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.
To make any of the fillings
first cut the fruit into 1cm/½in pieces.
Melt the butter in a large frying pan or deep saucepan set over a medium heat. Add the fruit
sugar
lemon zest (if applicable) and the alcohol. Simmer for about 10 minutes
stirring from time to time
until the fruit is tender and most of the liquid has evaporated.
Leave the fruit mix to go cold
mix in the mascarpone (if applicable)
then chill the mixture.
Preheat the oven to 200C/400F/Gas 6.
On a lightly floured work surface
roll out the pastry to a thickness of 2–3mm. Using an 8.5cm/3½in plain cutter
cut out 12 circles and use them to line a bun tray (the kind you would use for fairy cakes
not a deep muffin tray). Re-roll the pastry as necessary and cut out 12 smaller circles
6cm/2½in in diameter
for the lids.
Spoon the fruit filling into the pastry cases
taking care not to overfill them. Dampen the rim of the pastry with a little water and top each pie with a lid. Press a smaller cutter over the pie to seal the edge and trim away any excess pastry. Make a couple of small steam holes in the top of each pie.
Brush the pastry lid with a little milk and sprinkle with granulated sugar. Bake for 25–30 minutes
or until the pastry is crisp and golden-brown.
Leave to cool in the tin for five minutes before removing. Serve warm or at room temperature
within 24 hours of baking (or they’ll start to lose their crispness).
