Sour Cherry Pie



Winter means the perfect pie season πŸ™‚ I was looking through the posts I have done so far, trying to decide on a dessert to share with you that I haven’t done yet. I was feeling cold and miserable in this Melbourne winter and thought pie was the perfect thing to make to warm me up from the inside πŸ™‚

This has got a sour cherry filling and the pastry is to die for! It’s one of those pie pastries where you get to that last edge bit of your piece of pie and it’s the best bit because it’s crumbly, buttery, golden and delicious even without any filling left to eat it with πŸ™‚ I mentioned in my very first post when I made a Chocolate and Pecan tart, that I was on a mission to find the best short-crust pastry recipe. So far, this one is definitely the best πŸ™‚ It will seem a bit dry and crumbly when your making it, but persist in bringing it together because it will work! And the result will be worth it πŸ™‚

I’ve also included at the bottom, a link to a diagram which shows you how to do the lattice pattern on top with the pastry if you haven’t done it before πŸ™‚


Sour Cherry Pie

Pastry adapted from William Angliss Institute ‘Produce Pastries’ workbook.
Filling adapted from Butter Baking.


For the pastry:
3 + 1/4 cups flour
3/4 cup caster sugar
250g butter, cold and cubed
2 egg yolks
1 tsp vanilla
1 tbs water

For the filling:
2 x 700g jars morello cherries
1 cup caster sugar
1/2 cup cornflour


For the pastry, place the flour and sugar into a food processor and pulse to combine. Add the butter and process until the mixture resembles fine breadcrumbs. Add the egg yolks, vanilla and water and process until it starts to come together.

Turn out onto bench and shape into 2 balls. One of them two thirds of the dough and the other one third of the dough. The smaller will make your lattice pattern on top. The mixture will seem crumbly and dry but it does come together! It becomes easier when rolling it out. Place the pastry to rest in the fridge for at least an hour.

Pre heat the oven to 180Β°C and grease a pie dish. Roll out the larger pastry ball between 2 sheets of baking paper to about 3-4mm in thickness to fit into the pie dish. If the pastry is still a little crumbly and bits break off, just use excess to fill in holes and press in to even out the thickness. Trim overhanging pastry and fill with baking paper and pastry weights or uncooked rice. Bake for 15 minutes, then remove the pastry weights and bake for an extra 5 minutes to dry out the base.

While the base is baking, make the filling. Strain the cherries and mix them in a bowl with the sugar and cornflour. You can also prepare the lattice top in this time. Roll out the smaller pastry disc to a round that is 3-4mm in thickness. Cut into 1 cm strips.

When pie base is ready remove from oven and fill with cherry filling. Then arrange pastry strips into a lattice pattern on top. If you’re not sure how to do this, I have linked a diagram of how to arrange a lattice pattern below. Trim any excess pastry and bake for an hour or until golden. If you need the filling to be set, cool the pie completely in the dish before cutting up to serve. If you don’t mind a bit of cherry juice running out, enjoy while warm πŸ™‚

How to arrange a lattice pattern:Β



Berries and Cream Tarts



The recipe I have to share with you today, is adapted from my favourite baking blog. A friend who used to work at the cupcake shop with me has an amazing blog called Butter Baking. I’m not sure if you have already checked it out or follow her blog but if you haven’t, have a look now! It’s fantastic! I have baked so many things from this blog and love everything that she posts! She was a major inspiration to me in starting my own blog. And these tarts I have made for you today are gorgeously light and delicious πŸ™‚ They have a crumbly sweet short pastry shell, filled with a creamy mixture of pastry cream and whipped cream, topped with fresh, tart berries. I had a play around with the arrangement of the berries on my tarts so feel free to as well! Give them a try because they are delicious! Enjoy πŸ™‚

Mel xx


Berries and Cream Tarts

Pastry adapted from Mastering the Fundamentals of French Pastry by Christophe Felder.
Filling adapted from Butter Baking.

Makes 9 tartlets


For the pastry:
2 cups plain flour
140g butter, cubed
1/2 cup caster sugar
2 egg yolks
1 tbs water

For the filling:
1 1/4 cups (310ml) milk
1 vanilla bean
1/4 cup sugar
1/4 cup cornflour
1/4 tsp salt
4 egg yolks
100ml thickened cream
300g fresh berries (I used strawberries and raspberries)


For the filling, mix the sugar, cornflour and salt in a small bowl. In a large heatproof bowl, whisk the egg yolks, then whisk in the flour mixture one tablespoon at a time.

Split the vanilla bean lengthways and scrape out the seeds. Put this, including the vanilla pod into a medium saucepan with the milk. Place over high heat on the stove and heat until little bubbles start to appear around the edges. This is called scalding the milk. Pour the milk into the egg mixture, whisking continuously until combined.

Pour the mixture back into the saucepan and cook over a medium heat. Continuously whisk the mixture until it becomes thick and begins to bubble. Then whisk vigorously for 10 seconds and remove from the heat. Strain the mixture through a sieve into a heatproof bowl, discarding the vanilla pod. Cover right onto the whole surface of the pastry cream with plastic wrap (this prevents a skin forming) and refrigerate until cold. This will take about 4 hours.

For the pastry, place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the eggs yolks and water and pulse in the processor until the mixture starts to come together. Turn the pastry out onto the bench, form into a disc, cover in plastic wrap and place in the refrigerator for one hour.

Pre heat the oven to 180Β°C. Remove the pastry from the fridge and roll out between 2 sheets of baking paper to a 3-4mm thickness. Grease 9 mini tarts pans (mine were 10cm in diameter however just use the size you have), and press cut outs of the pastry into the tart pans, trimming away any excess. Re-roll out excess pastry for more tart shells. Prick the base of the tart shells many times all over with a fork. Bake in the oven for 15 minutes or until golden brown. Remove from oven and after 5 minutes, turn the tart cases out of the pans and cool on a wire rack.

Whip the cream in a standing mixer with the whisk attachment or with hand-held electric mixer until stiff peaks form. Stir the pastry cream to soften then fold through the whipped cream. Using a piping bag fitted with a round size 13 nozzle, pipe dots into the tart cases to fill. Top the tarts with chosen berries and keep in the fridge until served.


Welcome to Melly’s Baking with a Pecan and Chocolate Tart


Hi there!

Welcome to Melly’s Baking πŸ™‚
My name is Mel. I absolutely love baking and I am a pastry chef in training. I am currently at culinary school completing a certificate IV in Patisserie. I also work at a gorgeous cupcake shop where we bake and ice the cupcakes fresh everyday.
I’ve created this blog as a way of sharing my passion for baking with others. I’m constantly trying new things and I want to use this blog to share everything I bake and all the new things I try out. I hope to become better with creating new recipes myself and have play around with the photography of my baked goods. Please be patient with me! I’m super excited to share my baking journey with you πŸ™‚
So one of my first quests, is to find the perfect sweet short crust pastry recipe. So for each tart/pie recipe I post, I plan on posting a variation of the pastry recipe until I find my favourite!
For my very first post, I’ve decided to share a Pecan and Chocolate tart with you. It has been made a few times now for different events and I love it! The combination of chocolate, pecans and golden syrup in the filling is simply delicious. And this pastry is yummy and crumbly and great with the hint of pecans in it. Β Enjoy πŸ™‚
Mel xx


Pecan and Chocolate Tart

Adapted from the Delicious Sweet recipe book.

For the pastry:
25 g pecans
225g plain flour
110g butter, cubed and cold
110g icing sugar, sifted
1 egg

For the filling:
50g butter, softened
125g brown sugar
150ml golden syrup
3 eggs
1 tsp vanilla extract
100g dark chocolate
200g pecan nuts, chopped
Icing sugar for dusting

For the pastry, place the pecans in a food processor and process to fine crumbs. Then combine the flour, sugar and butter in with the pecans until the mixture resembles fine breadcrumbs. Add the egg and combine until the mixture comes together and forms a ball. Form into a disc, enclose in plastic wrap and chill for 30 minutes in the fridge.

Grease Β a 23 cm loose-bottomed tart pan. Roll out the pastry between 2 pieces of baking paper, large enough to fit the tart pan. Press into pan and refridgerate for another 30 minutes. If you have some leftover pastry which is what happened to me, you can make some smaller tarts as well. This can happen if your tart pan is quite shallow.

Preheat the oven to 180Β°C. Line the chilled pastry with baking paper, then fill with pie-weights or uncooked rice and blind-bake for 10 minutes. Remove paper and weights, then return to the oven for a further 5 minutes until golden.

While the tart case is in the oven, prepare the filling. For this, place the butter, sugar and golden syrup in a bowl and beat until smooth. Add the egg, vanilla, chocolate and pecan nuts and combine. Pour into the tart case and bake for 30 minutes or until set. The smaller tarts will take less time to bake. Mine took 15 minutes. Set aside to cool.

Dust with icing sugar and serve at room temperature with cream if desired. Enjoy πŸ™‚