Hat with rhubarb, berries, and peaches .... dessert for Ruxy

Rhubarb, Berry, and Peach Sombrero A wonderful dessert, full of flavor and vibrant colors, combining the delicacy of peaches, the acidity of rhubarb, and the sweetness of berries. This sombrero recipe is perfect for surprising friends and family, and today we dedicate it especially to Ruxy, a dear person who deserves the best. Let's venture together into the world of cooking and create an unforgettable dessert! Preparation Time - Preparation time: 40 minutes - Baking time: 20 minutes - Total time: 1 hour - Number of servings: 8 Ingredients For the Filling: - 5 stalks of rhubarb - 2 well-ripened peaches - 100 g of berries (mix of raspberries, blackberries, blueberries) - 100 g of sugar - 1 tablespoon of corn flour For the Dough: - 600 g of all-purpose flour - 100 g of sugar - 1 pinch of salt - 200 g of butter (at room temperature) - 2 eggs - 2-4 tablespoons of cold water from the fridge Preparing the Dough 1. Mixing the dry ingredients: In a large bowl, combine the flour, sugar, and salt. These simple ingredients are the base of your dough. The all-purpose flour provides a fine texture, while the salt enhances the sweet flavors. 2. Incorporating the butter: Cut the butter into small cubes and add it to the bowl. Use a pastry blender or two forks to mix the butter with the dry ingredients until the mixture resembles crumbs. This step is important for obtaining a flaky dough. 3. Adding the eggs: Lightly beat the eggs in a small bowl and add them to the flour mixture. Continue mixing to well incorporate the eggs. 4. Adding the water: Depending on the humidity in the air, you may need 2-4 tablespoons of cold water to bind the dough. Gradually add water, mixing until you obtain a uniform dough that does not stick to your hands. Be careful not to over-knead; we want it to stay flaky. 5. Chilling the dough: Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for 30 minutes. This step allows the dough to rest and will help it maintain its shape during baking. Preparing the Filling 1. Preparing the rhubarb: Peel the rhubarb and cut it into small cubes. This will bring a slightly tart taste, perfect for balancing the sweetness of the peaches. 2. Preparing the peaches: Cut the peaches into cubes. Make sure they are well-ripened so they melt in your mouth. 3. Combining the ingredients: In a bowl, combine the rhubarb, peaches, berries, and sugar. Let the mixture sit for 30 minutes so that the fruits release their juice. 4. Cooking the filling: Transfer the mixture to a saucepan and cook over medium heat until the rhubarb becomes soft. Then add the corn flour, mixing well to thicken the filling. This step is essential to avoid a filling that is too runny. Assembling the Sombrero 1. Rolling out the dough: Remove the dough discs from the fridge and roll each disc on a lightly floured surface until you achieve a thin sheet. 2. Cutting the shapes: Use a glass or a cutter to cut circles from the dough. From each circle, you will obtain part of the sombrero. 3. Adding the filling: Place a tablespoon of filling on half of the dough circles. Don’t overfill, or it will spill during baking. 4. Covering: Take another dough circle and place it over the filling. Use a fork to press the edges, ensuring they seal well. 5. Chilling: Place the sombreros on a baking tray lined with parchment paper and refrigerate for 10 minutes. This step will help the dough maintain its shape during baking. Baking 1. Preheating the oven: Preheat the oven to 185 degrees Celsius. 2. Glazing: Beat an egg with a tablespoon of milk and brush each sombrero with this mixture. This will give a beautiful golden color and a tasty crust. Sprinkle a little sugar on top for added sweetness. 3. Piercing: Pierce each sombrero with a toothpick to allow steam to escape during baking, preventing cracking. 4. Baking: Bake the sombrero for about 20 minutes, or until they become golden and crispy. Serving and Variations Rhubarb, berry, and peach sombrero can be served warm or at room temperature. It is delicious alongside a scoop of vanilla ice cream or a caramel sauce. You can experiment with various fillings, such as cinnamon apples or cherries, depending on the season. Practical Tips - Chilling the dough: It is essential to respect the resting time of the dough in the fridge. This helps develop the texture and flavor. - Alternative fillings: Instead of rhubarb, you can use sour cherries or plums. Their sweetness will transform the dessert into a different experience. - Storage: If you have leftover filling, you can freeze it for later use. It’s an excellent solution for quickly preparing a dessert when needed. Nutritional Benefits - Rhubarb is rich in fiber, vitamins (especially vitamin K), and antioxidants, making it a healthy ingredient. - Berries are excellent sources of vitamins, minerals, and antioxidants, beneficial for the immune system. - Peaches contain vitamins A and C, having antioxidant properties and supporting skin health. This rhubarb, berry, and peach sombrero is not just a dessert, but a story of tastes and aromas. With each bite, it will take you on a culinary journey full of joy. So embrace your creativity in the kitchen and enjoy the final result! Enjoy your meal!

Preparation

First, we will make the dough: mix the flour with sugar and salt. Then add the butter cut into cubes at room temperature, mix, incorporate the eggs, and then add water, continuing to knead until we obtain a dough like playdough, which we will divide into two discs, wrap in plastic wrap, and refrigerate for 30 minutes. We also make the filling: clean the rhubarb from the skin on the surface, cut into cubes, do the same with the peaches, cut them into cubes, and add the berries and sugar. Let it sit for about 30 minutes until it releases juice, then put it on the stove until the rhubarb softens and add the cornflower. Remove the dough, roll it out thinly, cut circles with a glass, put a little filling with a spoon, and close with another circle on top. To ensure they don't open, secure them with a fork. Then put the hats in the fridge for 10 minutes, and only after that put them in the preheated oven at 185 degrees for 20 minutes. Before putting them in the oven, brush with an egg mixed with a tablespoon of milk and sprinkle with sugar. To prevent them from cracking on top, poke with a toothpick. After a few days in the box, they will be much better, if you have patience. I had quite a bit of filling left to make another batch, so it freezes very well. Enjoy your meal!

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