Sweet summer pies

Sweet summer pies – easy to bake and easy to like. What's more, almost all summer fruit and berries taste great in a pie. See what your garden has to offer and bake a summer pie using your own harvest! Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Below you’ll find recipes for Lime pie with chocolate and raspberry curd, Gooseberry pies, Lime pie with strawberry, Lime pie with wholemeal and rhubarb topping, Tartlets with vanilla cream and fresh berries, Individual blackberry cobblers, Summer tart, Strawberry pie, Berry pie with chocolate filling, Blueberry pie, Redcurrant crumble pie and Plum tart.


Lime pie with chocolate and raspberry curd

Lime pie with chocolate and raspberry curd

About 12 slices 1 hour + 3 hours in the fridge
Bite into a lime pie with a taste of chocolate and raspberry curd! Vary the lime pie as you wish. The lime pie has a moist chocolate base and fresh raspberry curd.
Ingredients

Chocolate base
150 g butter
75 g Dansukker Icing Sugar
4 tbsp cocoa powder
1 tsp Dansukker Vanilla Sugar
210 g plain flour
1 egg yolk

Lime filling
4 egg yolks
320 g crème fraîche
75 g Dansukker Icing Sugar
1 1/2 tbsp cornflour
Zest of 1/2 lime, preferably organic
Juice of 2 limes

Raspberry curd
250 g raspberries
1 egg
120 g Dansukker Jam Sugar
25 g butter at room temperature

Garnish
Fresh raspberries


Preheat oven to 175 °C.

Dice the butter into all the ingredients for the sweet pastry. Lightly work the dough together on a floured surface. Cover with cling film and refrigerate for approx. 30 minutes. Press the pastry into a rectangular springform baking tin, about 13x36 cm.

Bake the pastry shell in the centre of the oven for about 10 minutes. Meanwhile, prepare the filling. Beat all the ingredients into a smooth mixture.

Pour the filling into the pastry shell and bake in the centre of the oven for a further 15-20 minutes. Remove from the oven and leave to cool.

Leave to settle in the refrigerator for about 3 hours. Prepare the raspberry curd. Press the raspberries through a fine-meshed sieve. Whisk the eggs and beat into the raspberry pulp. Sieve the mixture through a fine-meshed sieve into a heavy-based saucepan. Add the jam sugar and simmer for 2-3 minutes while stirring.

Remove from the heat and add the butter. Stand the saucepan in a bowl of cold water and whisk using an electric whisk until the raspberry curd has cooled. Pour into a thoroughly cleaned jar and refrigerate.

Drizzle the curd onto the pie shell and garnish with fresh raspberries.

The recipe was made by

Dansukker

Gooseberry pies

Gooseberry pies

approx. 20 pies 1 1/2 hours
Make fun, bite-size pies for parties! Together with gooseberry marmalade, the bite-size pies will be a guaranteed success with your guests.
Ingredients

Sweet pastry
300 g butter
150 g Dansukker Icing Sugar
420 g plain flour
1 pinch of salt
1 egg

Gooseberry jam
500 g gooseberries
500 g Dansukker Jam Sugar
1 stick cinnamon


Cut the cold butter into small pieces and add the icing sugar and plain flour. Blend in a liquidiser. Add the pinch of salt and the egg. Mix again briefly and then place the pastry on a floured surface.

Lightly knead the pastry, without overworking it. Foil-wrap and refrigerate for 30 minutes.

Meanwhile prepare the jam. Rinse the gooseberries and boil for around 3 minutes.

Mix the cooked gooseberries a quick with a mixer, to retain them in small pieces. Stir in the sugar and cinnamon stick. Boil for about 10 minutes.

Skim off any foam and put out the cinnamon stick. Pour into hot, thoroughly cleaned jars. Seal. Store in a cool place.

Preheat oven to 185 °C. Roll out the pastry, approx. 1 mm thick, on a floured worktop and then cut 20 round discs, around 7 cm in diameter. Brush a pie or muffin tin with butter and gently press the pastry shapes against the sides of the casings until smooth and even.

Add some gooseberry jam. Cut 20 lids using a round cutter/glass, approx. 6 cm in diameter. Use a mini-cutter to cut a design in the centre of the lid. Place the lids on the pies and neatly press the edges to seal.

Bake in the centre of the oven for approx. 17-20 minutes. Leave to cool.

Serve with vanilla ice-cream.

The recipe was made by

Dansukker

Lime pie with strawberry

Lime pie with strawberry

About 12 slices 1 hour + 3 hours in the fridge
Decorate the tart lime pie with fresh strawberries. Lime and strawberries – delicious flavours of summer on the dessert table.
Ingredients

Sweet pastry   
150 g butter
75 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
210 g plain flour
1 egg yolk

Lime filling
4 egg yolks
320 g crème fraîche
75 g Dansukker Icing Sugar
1 1/2 tbsp cornflour
Zest of 1/2 lime, preferably organic
Juice of 2 limes

Garnish
Fresh strawberries
Zest of 1 lime, preferably organic


Preheat oven to 175 °C.

Dice the butter into all the ingredients for the sweet pastry. Lightly work the dough together on a floured surface. Cover with cling film and refrigerate for approx. 30 minutes. Press the pastry into a rectangular springform baking tin, about 13x36 cm.

Bake the pastry shell in the centre of the oven for about 10 minutes. Meanwhile, prepare the filling. Beat all the ingredients into a smooth mixture.

Pour the filling into the pastry shell and bake in the centre of the oven for a further 15-20 minutes. Remove from the oven and leave to cool.

Leave to settle in the refrigerator for about 3 hours. Decorate with fresh strawberries and grated lime zest.

The recipe was made by

Dansukker

Lime pie with wholemeal and rhubarb topping

Lime pie with wholemeal and rhubarb topping

About 12 slices 1 hour + 3 hours in the fridge
Do you want a more filling pie? In that case, this lime pie with a wholemeal base and rhubarb topping is perfect for you! A fresh and healthy option with your afternoon coffee.
Ingredients

Wholemeal-flour base
150 g butter
75 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
150 g wholemeal flour
60 g plain flour
1 egg yolk

Lime filling
4 egg yolks
320 g crème fraîche
75 g Dansukker Icing Sugar
1 1/2 tbsp cornflour
Zest of 1/2 lime, preferably organic
Juice of 2 limes

Marinated rhubarb
2 rhubarb stalks
200 g strawberries
95 g Dansukker Light Muscovado Sugar
Zest of 1/2 lime, preferably organic


Preheat oven to 175 °C.

Dice the butter into all the ingredients for the sweet pastry. Lightly work the dough together on a floured surface. Cover with cling film and refrigerate for approx. 30 minutes. Press the pastry into a rectangular springform baking tin, about 13x36 cm.

Bake the pastry shell in the centre of the oven for about 10 minutes. Meanwhile, prepare the filling. Beat all the ingredients into a smooth mixture.

Pour the filling into the pastry shell and bake in the centre of the oven for a further 15-20 minutes. Remove from the oven and leave to cool.

Leave to settle in the refrigerator for about 3 hours. Rinse and chop the rhubarb and strawberries into pieces. Combine with the muscovado sugar and lime and leave to marinate for at least 30 minutes.

Decorate the pie with the marinated rhubarb.

The recipe was made by

Dansukker

Tartlets with vanilla cream and fresh berries

Tartlets with vanilla cream and fresh berries

Makes 12 2 hours
Ingredients

Pie crust
300 g plain flour or almond flour
120 g Dansukker Icing Sugar
125 g butter, chopped into pieces
Zest of 1 untreated lemon
1 egg yolk
4-6 tbsp ice cold water

Vanilla cream
500 ml milk
1 tsp Dansukker Vanilla Sugar
1 tsp vanilla powder
90 g Dansukker Granulated Sugar
6 egg yolks
3 tbsp cornflour
50 g softened butter

Fresh berries and Dansukker Icing Sugar for decoration


Pie crust
Work the flour, sugar and butter into a crumbly dough. Add the lemon zest.
Fold in the egg yolk.
Add the water a tablespoon at a time until the mixture turns into a smooth dough.
Roll into a ball and leave to rest in the refrigerator for at least one hour.
Pre-heat the oven to 200 °C.
Roll or press the pie dough into moulds with a removable base or almond moulds.
Bake them in the oven for 10-12 minutes.
Leave to cool and then carefully remove the pie crusts from the moulds. NB: The crust will be more brittle if you used almond flour.
Fill the tartlets with vanilla cream and decorate with berries and icing sugar.

Vanilla cream
Bring the milk to the boil and fold in the vanilla sugar and vanilla powder.
Beat the granulated sugar, egg yolks and cornflour until fluffy. Continue beating the mixture as you pour in the hot milk.
Pour the mixture back into the pan and heat gently, continuing to stir until it starts to thicken. Take the vanilla cream off the heat and pour into a bowl. Add the butter and stir until completely melted.
Cover and refrigerate until chilled.

The recipe was made by

Dansukker

Individual blackberry cobblers

Individual blackberry cobblers

Serves 6-8
Ingredients

Topping
200 ml flour
250 ml Dansukker Organic Cane Sugar Fairtrade
1 tsp baking powder
1 tsp Dansukker Vanilla Sugar
2 eggs, lightly beaten

Berry filling
500 g - 1 kg blackberries or berries of your choice
2 tbsp potato starch
100 ml Dansukker Organic Cane Sugar Fairtrade

125 g butter, melted


Preheat the oven to 190 °C.

Topping: Mix together the flour, sugar, baking powder and half of the egg. Using your fingers combine to a crumbly dough. Add more egg if necessary.

Filling: Carefully blend the berries with the potato starch and sugar until evenly mixed.

Place the berries in the forms, add the topping and pour over the melted butter.

Bake in the oven for about 30-35 min until golden brown.

Leave to cool slightly and serve with vanilla ice cream or thick yoghurt.

The recipe was made by

Dansukker

Summer tart

Summer tart

serves 6-8
Ingredients

Pastry
180 g plain flour
50 g Dansukker Icing Sugar
125 g butter or margarine
1 egg yolk

Filling
500 ml whipping cream
100 ml freshly squeezed lemon or lime juice
90 g Dansukker Icing Sugar
25-35 g potato starch

Decoration
500 g berries of your choice

To serve
Lightly whipped cream


Work together the pastry ingredients and press the dough into a springform tin. Stand the tin in the freezer for 30 minutes.
Bake the flan case in the centre of the oven at 175 °C for about 20 minutes. Allow to cool.

Combine the filling ingredients in a saucepan and boil until the mixture has thickened. Allow to cool, then pour the mixture into the flan case. Remove the edge of the tin. Decorate with berries of your choice (one type or a mixture) and serve with the cream.

You can also make small tarts in individual tins.

The recipe was made by

Dansukker

Strawberry pie

Strawberry pie

10-12 pieces
Ingredients

Pie crust
100 g butter or margarine
3 dl plain flour
150 g almond paste
1 tbsp water

Filling
1 1/2 dl whipping cream
3 sheets of gelatine
2 egg yolks
1 dl Dansukker White Syrup
250 g quark
1 tsp Dansukker Vanilla Sugar
1/2-1 l strawberries

Decoration
Lemon balm


Chop the fat, flour and almond paste finely to a breadcrumb consistency. Add the water and quickly work together to make a dough. Chill for 15 minutes. Turn the oven to 175 °C.

Press the dough into a springform tin about 27 cm in diameter. Bake the pie crust in the centre of the oven for about 20 minutes. Leave to cool.

Soak the gelatine sheets in plenty of cold water. Whip the cream until it forms soft peaks.

Simmer the egg yolks and syrup over a low heat until the mixture thickens. Press the water out of the gelatine sheets and stir them into the egg mixture along with the quark and vanilla sugar. Leave to cool. Gently fold in the whipped cream.

Put the filling into the cooled pie crust. Wash and trim the strawberries and arrange them on top of the filling. Decorate the pie with a sprig of lemon balm.

The recipe was made by

Dansukker

Berry pie with chocolate filling

Berry pie with chocolate filling

12 pieces
Ingredients

Chocolate cream
150 g white chocolate
250 ml double cream
20 ml Cointreau (optional)

Pastry
400 ml plain flour
2 tbsp Dansukker Icing Sugar
Pinch salt
150 g butter or margarine, at room temperature

To decorate
Berries
White chocolate


Break the chocolate into pieces and put it in a saucepan with the cream and liqueur. Melt over a low heat, making sure the chocolate doesn’t catch or burn on the base of the pan. Put in the refrigerator to cool.

Combine the ingredients for the pastry. If it’s too crumbly to hold its shape, add a few drops of water. Roll the pastry into a ball, put it in a plastic bag and refrigerate for at least 30 minutes. Press the pastry into a greased pie dish about 25 cm in diameter. Prick the base with a fork. Bake in the centre of the oven for about 25 minutes at 175 °C. Remove the pastry case from the oven and set aside to cool.

Remove the chocolate cream from the refrigerator and beat it with an electric whisk. Rinse the strawberries and trim off the stalks. Put half of them in the pastry case and cover with the chocolate cream. Arrange the rest of the berries on top. Sprinkle with flakes of white chocolate.

The recipe was made by

Dansukker

Blueberry pie

Blueberry pie

6-8 portions
Ingredients

270 g plain flour
150 g butter
15 g Dansukker Granulated Sugar
2 g Dansukker Vanilla Sugar
1/2 g salt
3 egg yolks
15 ml water

Filling
3 egg whites
100 g Dansukker Granulated Sugar
2 g Dansukker Vanilla Sugar
500 g blueberries

Decoration
Dansukker Icing Sugar


Quickly work together the pastry ingredients into a dough. Press the dough into a 24 cm springform tin. Beat the egg whites until stiff. Add the sugar and blueberries. Pour the mixture into the pie crust and bake in the centre of the oven for about 45 minutes at 175 °C. Dust with icing sugar to serve. If desired, serve with lightly whipped cream.

The recipe was made by

Dansukker

Redcurrant crumble pie

Redcurrant crumble pie

6 servings 40 minutes
Ingredients

500 g redcurrants
100 g Dansukker Jam Sugar
5 g potato starch

Crumble topping
60 g porridge oats
60 g plain flour
75-100 g Dansukker Cane Sugar Granulated
5 g Dansukker Vanilla Sugar
125 g butter or margarine
Butter or margarine for greasing the dish


Rinse and pick over the berries. Leave them to drain on a towel. Put the dry ingredients for the pastry in a bowl. Add the butter/margarine and mix together to a crumbly consistency. Grease an ovenproof dish. Mix the berries with the sugar and potato starch and put in the dish. Sprinkle with the crumble topping. Bake in the centre of the oven at 225 °C for approx. 20 minutes. Serve the pie lukewarm with custard, vanilla ice cream or lightly whipped cream.

The recipe was made by

Dansukker

Plum tart

Plum tart

About 10 servings
Ingredients

Pastry
125 g butter or margarine, softened
180 g plain flour
25 g Dansukker Cane Sugar Granulated
30 ml water

Filling
150 g blanched almonds
140 g Dansukker Granulated Sugar
2 eggs
300 ml crème fraîche
Grated zest of half an untreated lemon
500 g fresh plums

To decorate
Dansukker Icing Sugar


Quickly work together the butter/margarine, sugar and water into a smooth dough. Press the dough into a greased pie dish roughly 28 cm in diameter. Prick with a fork. Chill for 30 minutes.

Grind the almonds finely. Mix together all the ingredients for the filling and pour into the crust. Halve the plums and remove the stones. Press the plum halves into the filling. Bake in the lower part of the oven at 225 °C for about 30 minutes. Serve the pie lukewarm with custard, ice cream or lightly whipped cream. Dust lightly with icing sugar just before serving.

The plums can be replaced with other fruits or berries.

The recipe was made by

Dansukker