... that those popovers are really easy to make. Just use left over pate brisee (i make batches and freeze for up to 2 months in my freezer. it's something good to keep on hand especially with spring/summer berries and fruits on their way.) Roll out thicker than you would a regular pie crust (a little over 1/8") Cut into large squares. Use what you have an make it work, size isn't important. Using washed and prepared berries, peaches, apples, oranges, plums, etc.. (You can really use anything you like. Remember to clean stone fruits properly and cut up larger fruit into manageable pieces.) Add sugar and any zest, juice, spice or herb you like. I use citrus zests and juices in most of my Spring and Summer pies. The juice will not only add great taste but it will also prevent the fruit from oxidizing, preserving the brilliant colors and flavors in the finished pie. I especially like lemon and orange in Blueberry Pies. Tangelo would be amazing too. Ok before we get off track... The amount of sugar varies as I usually make these with what's around and the amount is always different. Sprinkle in enough to lightly coat the berries. Spoon the fruit onto one side of the triangle (*in the photo, I had barely any pate brisee and had to improvise with my amount and that is why I am using triangles. BUT in the theory it is the same, see how I've put the blueberries on one half of the triangle? That's what you're going for just with squares, does that make sense? Now I've gone and confused myself.) ANYWAY, leave a quarter to half inch border. Using an egg wash (1 egg + 1 TBS heavy cream (any dairy product works; yogurt, buttermilk, sour cream, etc... )You can also just use the egg.))) (<<<-----That was too many side thoughts, sorry I just want to be as helpful as possible.) Ok so brush the egg wash over those 2 borders you left around the fruit.
Brush lightly, you don't want bubbles of scrambled egg in your pie, well maybe you do but I don't so easy does it. Fold the other side of the square over and seal by pressing firmly. Making sure your popover is sealed tight, move onto a Sil-Pat or foil or parchment paper line cookie sheet. Brush the entire popover with the egg wash and sprinkle with sugar. Using a sharp knife or kitchen shear make a 1" slit in the top for venting steam. Ok that's it, you're done. Pop them into a preheated 400 oven and check them in 20 mins. When checking you want to look at the color of the dough, is it as dark as you want it or does it need some more time. If it's as dark as you like or you're worried about burning, pull out and cover with foil. Use a kitchen towel and pat down the foil around each popover. Careful don't squish it. After 30-45 mins the popover will be finished. You can test the fruit by inserting a paring knife through the steam vent and into a piece of fruit. If it is tender-soft, it's done. Pair with ice cream or homemade whipped cream and it's an easy and amazing addition to any meal. Oh but don't forget to let them cool for at least 30 minutes before serving. Gosh, sorry I'm spaced, off in mushroom land, dreaming of Morels and rain. I might have to just suck it, strip, grab a drum and some chicken bones and do a little dance. It's gotta be in there somewhere. So anyway sorry for the insanity that is this post. I hope you were able to find something useful in it. I am off to watch the Simpsons and sip a diet coke and not clean... I'll do it tomorrow... we'll see.
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