Bullseye Plum, Peach and Apricot Pie: the Recipe for a Beautiful, Delicious and Summery Pie!
The Bullseye Pie with plums, peaches and apricots is a delicious and original dessert: a fruit tart made with shortcrust pastry rings, which then we fill with plum jam and chopped fruit. An ideal dessert for a snack or to serve as a dessert at the end of a meal. In our recipe we use plum jam, but you can choose the one you like best, based both on your tastes and availability, as well as the fresh fruit.
What is a Bullseye Pie?
A bullseye pie is a delightful and visually striking dessert that combines a buttery, lemon-zested pastry with the rich flavors of plum jam and fresh fruits. The pie gets its name from the concentric circles of pastry and jam that resemble a bullseye target. The crust is made by whisking together an egg, sugar, lemon zest, and vegetable oil, then incorporating flour and baking powder to form a dough. Two-thirds of this dough is used to line a tart pan, while the remaining third is shaped into strips to create the bullseye pattern. The jam-filled circles are then adorned with alternating slices of plums, peaches, and apricots. Once baked to a golden perfection, the pie is topped with a dusting of powdered sugar.
Tips for The Best Bullseye Pie
- Ensure that the egg and vegetable oil are at room temperature before mixing. This helps in achieving a smoother and more consistent dough.
- When zesting the lemon, be careful to only grate the yellow part of the peel. The white pith underneath can be bitter and affect the flavor of the pie.
- When spreading the dough in the tart pan, aim for an even thickness on both the bottom and the sides. This ensures uniform baking and prevents any parts from becoming too thick or too thin.
- Roll the dough strips for the circles as evenly as possible. This helps in creating a consistent bullseye pattern and ensures that the jam and fruits are evenly distributed.
- If the plum jam is too thick, gently warm it to make it easier to pipe. Conversely, if it's too runny, cook it down a bit to achieve the right consistency.
- Chop the plums, peaches, and apricots into uniform pieces. This not only makes the pie look more attractive but also ensures that the fruit cooks evenly.
- Keep an eye on the pie as it bakes. Ovens can vary, so check for a golden brown crust rather than strictly adhering to the 25-minute mark. If the edges are browning too quickly, cover them with aluminum foil to prevent burning.
- Allow the pie to cool completely before serving. This helps the filling set and makes it easier to slice cleanly.
- Dust the powdered sugar just before serving to keep it from dissolving into the pie and to maintain a fresh, decorative appearance.
Buckeye Pie Vs. Bullseye Pie
A bullseye pie features a lemon-zested pastry crust arranged in concentric circles filled with plum jam and topped with slices of plums, peaches, and apricots, creating a visually striking bullseye pattern. In contrast, a buckeye pie is inspired by the flavors of buckeye candies, typically featuring a rich, creamy peanut butter filling topped with a layer of chocolate, resembling the nut of the buckeye tree.
Why is My Shortcrust Pastry Crumbly?
This might happen if there's too much flour as excess flour can absorb too much moisture, making the dough dry. Another problem with the pastry could be overmixing it: overmixing develops the gluten in the flour too much, resulting in a tough texture. Additionally, if the dough isn't well combined, the fat may not be evenly distributed, leading to a crumbly pastry.
Can I Use Readymade Shortcrust Pastry for This Pie?
Yes, you can use a readymade shortcrust pastry for this recipe. It will save time and still provide a delicious, flaky crust for your bullseye pie. Just ensure the pastry is rolled out evenly.
Can I Substitute the Jam and the Fruit?
Yes, the jam and fruit can be substituted. You can use any jam such as strawberry, raspberry, or apricot, and replace the fruits with alternatives like berries, cherries, or apples to suit your preference and availability.
More Pie Recipes to Have a Delicious Summer
How to Store Bullseye Pie
You can store this Bullseye Pie at room temperature for up to 2 days, or refrigerate it for up to 5 days. For longer storage, you can freeze the pie, wrapped in plastic wrap, for up to three months.
Ingredients
How to Prepare Bullseye Pie
Preheat the oven to 350°F (180°C).
Preheat the oven to 350°F (180°C).
In a bowl, mix the flour and the baking powder together.
In a bowl, mix the flour and the baking powder together.
Whisk the egg with sugar, lemon zest and vegetable oil.
Whisk the egg with sugar, lemon zest and vegetable oil.
Add the flour and baking powder into the liquids and mix well, until a dough starts to form.
Add the flour and baking powder into the liquids and mix well, until a dough starts to form.
Take two thirds of the pastry and spread them evenly and uniformly in a 7 inches tart pan to cover both the bottom and the sides of the pan.
Take two thirds of the pastry and spread them evenly and uniformly in a 7 inches tart pan to cover both the bottom and the sides of the pan.
With the remaining pastry, form the strips that will form the various circus of the bullseye pie and place them on top of the base of the pie.
With the remaining pastry, form the strips that will form the various circus of the bullseye pie and place them on top of the base of the pie.
Pipe a bit of plum jam into each of the circles and spread it evenly with a spoon.
Pipe a bit of plum jam into each of the circles and spread it evenly with a spoon.
Top the jam with the chopped fruit, alternating between plums, apricots and peaches until you reach the last circle.
Top the jam with the chopped fruit, alternating between plums, apricots and peaches until you reach the last circle.
Bake for 25 minutes in the oven, keeping an eye on the pastry. If it starts browning too soon, cover it with aluminum foil. Let it cool completely before decorating with powdered sugar.
Bake for 25 minutes in the oven, keeping an eye on the pastry. If it starts browning too soon, cover it with aluminum foil. Let it cool completely before decorating with powdered sugar.
Enjoy!
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