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Home Sweet Home Bakealong 11: Blondie Pie (Tart)

January 10, 2015

I want to take issue with this recipe. You may want to take issue with it on the basis that it contains a heck of a lot of sugar, chocolate and double cream and is topped with yet more sugar…and it’s January. That is not my ‘beef’ with this recipe though. My issue? The Hummingbird Bakery book calls it a pie.

Try Pie..TART!

Try Pie..TART!

Bakers, readers, countrymen. It is time that we unite to refute this mis-use of the word pie. I refer you also to this definition at the Kitchn. Their definition is:
Pie = no sugar in pastry and crisp flaky crust
Tart = sugar in pasrty and firm crumbly crust

Even if I did agree with the Kitchn, this recipe wouldn’t fulfill their criteria.

No! No I say! We love you America for your West Wing, your marshmallow fluff and your peppy cheerfulness but we stand firm for the right of a pie to have a lid. There is nothing shameful about being called a tart (oh wait)…. well, not if you have a pastry bottom. It’s time to reclaim the tart for the lid-less and the pie for the fully encased.

There are many more “pies” ahead of us in this bakealong. This is not over Hummingbird, not by a long way.

Ps. Your Blondie Pie is delicious (and incredibly rich and sweet). Thankyou for the recipe.


Blondie Pie  Tart
from Home Sweet Home by Hummingbird Bakery

Makes a large “pie”  tart.

For the brittle [also mis-named – surely it’s a praline as “brittle” has whole nuts?]
This makes about double the amount you need but I have saved the rest of mine in a kilner jar to sprinkle on other things – I’ll leave it up to you.
200g whole almonds without skins [I used ones with skins as everywhere had sold out. I don’t think it matters]
240g caster sugar
130ml water

For the crust
250g plain flour
80g caster sugar
180g cold unsalted butter, cubed

For the blondie filling [again with the mis-naming. I thought a blondie was a white choc brownie? This isn’t very cakey in texture but I’m willing to be argued out of this one]
240g white chocolate broken into chunks
80g unsalted butter
3 large egg yolks
60g caster sugar
150ml double cream

23cm diameter pie dish  tart /flan dish

Rough instructions
Make the brittle by roasting the almonds, making a caramel, pouring it over the almonds and blitzing in a food processor when it has set.

Make the pastry by blitzing the ingredients in a food processor or rubbing in. Eventually it will come together, though mine was way too crumbley to roll out. I had to press it into the tart dish which resulted in some rather thick areas. You should have more than enough.

Make the filling (ask me if you want specifics) and mix in half the brittle once it’s made and before baking.

Bake at 160 for 35mins.

Top with the rest of the brittle. 

Join Beckie and me in our Epic 200 part bakealong. Next week it’s Blueberry Loaf which we’ll have ready for you visual delight by 18th Jan.



I’m also adding this to Cook Blog Share

5 Comments leave one →
  1. joan permalink
    January 10, 2015 5:41 pm

    Looks yummy!

  2. lucyparissi permalink
    January 11, 2015 11:17 am

    I was always wondering about pie versus tart but always thought it had something to do with whether it had a lid or not! Either way I am all for pies & tarts (although am abstaining at the moment). This looks beyond delicious! #CookBlogShare

  3. January 12, 2015 3:12 am

    You set them straight! No lid, not a pie.

    I’ve got a bookmark on that page of the Home Sweet Home book although I couldn’t decide whether a white chocolate custardy type filling would be the tastiest thing ever or just too sickly sweet. Good to know you’ve given it the thumbs up.


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