Rye flour lends a unique, earthy flavor to summer desserts, perfect for a Nordic-inspired menu. Delight in a Fresh Berry Rye Tart featuring a nutty crust, or opt for a Creamy Rye Cheesecake with its delightful filling. Try a Rhubarb Rye Crumble for a tangy treat, or get creative with Rustic Rye Fruit Galettes. Mini Rye Pies, Lemon Rye Bars, and Nutty Rye Brownies add variety, while a Rye Crust Custard Pie balances sweetness. Discover even more tempting options ahead.
Fresh Berry Rye Tart
A Fresh Berry Rye Tart is a delightful summer dessert featuring a nutty, whole-grain rye crust filled with a rich, creamy layer, and topped with an assortment of fresh, vibrant berries.
Perfect for outdoor gatherings, brunches, or just a sweet treat for yourself, this tart is a healthier twist on traditional pastry, offering a unique flavor profile that berry lovers will adore.
With a preparation time of about 30 minutes and a chilling time of 2 hours, this tart is easy to make and a stunning centerpiece for any summer occasion.
Ingredients
- 1 ½ cups rye flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 2-3 tablespoons cold water
- 1 cup mascarpone cheese
- ½ cup Greek yogurt
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- Fresh mint leaves for garnish (optional)
Directions
1. Make the Crust: In a large mixing bowl, combine the rye flour and powdered sugar. Add the cubed butter and mix using a pastry cutter or your fingers until the texture resembles coarse crumbs.
Stir in the egg yolk and enough cold water to form a dough. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Pre-Bake the Crust: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan.
Press the dough into the pan and trim any excess. Prick the bottom with a fork to prevent bubbling. Bake for about 15-20 minutes or until golden brown. Let it cool completely.
3. Prepare the Filling: In a bowl, combine the mascarpone cheese, Greek yogurt, honey (or maple syrup), and vanilla extract. Mix until smooth and creamy.
4. Assemble the Tart: Once the crust has cooled, spread the creamy filling evenly over the cooled crust.
Arrange the mixed fresh berries on top in a colorful pattern.
5. Chill and Serve: Refrigerate the assembled tart for at least 2 hours to set. Before serving, garnish with fresh mint leaves if desired.
Variations and Tips
- Nutty Flavor: For added flavor, mix in some chopped nuts (like walnuts or pecans) into the crust.
- Berry Combinations: Feel free to use any combination of your favorite berries or even stone fruits like peaches or plums.
- Sweetness Adjustment: You can adjust the sweetness of the filling according to your taste by altering the amount of honey or maple syrup.
- Make Ahead: The crust can be made a day ahead and stored in the fridge, and the filling can be prepared a few hours in advance.
Just assemble before serving for the best texture.
Creamy Rye Cheesecake
Creamy Rye Cheesecake is a delightful twist on a classic dessert that boasts a rich and velvety texture with a hint of earthy flavors from the rye crust. It’s perfect for those who appreciate unique flavor combinations and want to impress guests at summer gatherings or special occasions. The preparation time is approximately 30 minutes, but you’ll need to set aside additional time for chilling before serving, making this an ideal make-ahead dessert.
Ingredients:
- 1 ½ cups rye flour
- ½ cup unsalted butter, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
Cooking Steps:
- Prepare the Rye Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the rye flour, softened butter, granulated sugar, vanilla extract, and salt. Mix until the ingredients form a smooth dough.
- Shape the Crust: Press the dough into the bottom and slightly up the sides of a 9-inch springform pan evenly. You want a nice, firm layer to support the creamy filling.
- Bake the Crust: Place the crust in the preheated oven and bake for about 15 minutes or until it turns lightly golden. Remove and let it cool while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until creamy and smooth. Gradually add the powdered sugar, lemon juice, and vanilla extract, mixing until well combined.
- Incorporate the Eggs: Add the eggs one at a time, mixing just until combined after each addition. Verify not to over-mix to keep the texture smooth.
- Add the Sour Cream: Gently fold in the sour cream until everything is well integrated and the mixture is thick and creamy.
- Assemble and Bake: Pour the cheesecake filling into the cooled rye crust, spreading it evenly. Bake in the oven for about 50 minutes or until the edges are set, and the center has just a slight jiggle.
- Cool and Chill: Once baked, turn off the oven, crack the door open, and let the cheesecake cool slowly for about an hour. Then, cover and refrigerate for at least 4 hours or overnight for the best texture.
- Serve: Once chilled, carefully remove the springform pan sides. Slice and serve plain, or decorate with fresh berries, a drizzle of honey, or a dollop of whipped cream if desired.
Variations and Tips:
- Fruit Topping: Feel free to add a fruit compote or fresh fruit on top for a revitalizing touch.
- Spiced Flavor: Incorporate spices like cinnamon or nutmeg in the crust for added warmth.
- Make-ahead: This cheesecake can be made up to 2 days in advance, making it a perfect choice for parties.
- Gluten-free: Substitute rye flour with a gluten-free flour blend if desired, keeping in mind the texture may vary slightly.
- Serving Size: This recipe makes about 10 servings; adjust ingredients accordingly for smaller or larger gatherings.
Enjoy your creamy rye cheesecake as a standout dessert this summer!
Rhubarb Rye Crumble
Rhubarb Rye Crumble is a delightful dessert that combines the tanginess of fresh rhubarb with the nutty flavor of rye flour, creating a unique twist on the classic crumble.
This dish is perfect for spring and summer when rhubarb is in season, making it an excellent option for family gatherings, picnics, or simply as a comforting treat at home. Preparation time is approximately 15 minutes, with an additional 30-35 minutes for baking, ensuring it’s easy to whip up for a sweet ending to any meal.
Ingredients:
- 4 cups rhubarb, chopped (fresh or frozen)
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rye flour
- 1 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss until rhubarb is evenly coated. Pour this mixture into a greased 9×9-inch baking dish.
- In another bowl, mix together the rye flour, rolled oats, brown sugar, ground cinnamon, and salt. Streak in the melted butter until the mixture resembles coarse crumbs.
- Spread the crumble topping evenly over the rhubarb mixture in the baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the rhubarb is bubbling.
- Allow it to cool slightly before serving. It can be served warm or at room temperature.
Variations and Tips:
- Sweetness Adjustment: Feel free to adjust the sugar based on the tartness of your rhubarb; if it’s particularly tart, you might want to increase the sugar slightly.
- Add Fruit: You can mix in other fruits like strawberries or apples for a more complex flavor profile.
- Gluten-Free Option: Substitute rye flour with a gluten-free flour blend for a gluten-free version of this dessert.
- Serving Suggestions: Serve a warm portion with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast between warm and cold.
- Storage: Leftover crumble can be stored in an airtight container in the refrigerator for up to 3 days, and can be reheated in the oven before serving.
Rustic Rye Fruit Galette
The Rustic Rye Fruit Galette is a delightful and versatile dessert that showcases seasonal fruits enveloped in a nutty, flaky rye crust. Perfect for summer gatherings, picnics, or a cozy evening at home, this galette is suitable for fruit lovers seeking a healthier twist on traditional dessert. With a preparation time of approximately 25 minutes and a baking time of 35-40 minutes, this galette allows for both spontaneity and creativity in the kitchen.
Ingredients:
- 1 1/2 cups whole wheat rye flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 2 cups mixed seasonal fruits (such as berries, peaches, or apples), sliced
- 1 tablespoon cornstarch
- 1-2 tablespoons sugar (to taste)
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- Coarse sugar (for sprinkling)
Cooking Steps:
1. Make the Rye Crust: In a large mixing bowl, whisk together the rye flour, salt, and sugar. Add in the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
Form the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Fruit Filling: In a medium bowl, combine the sliced fruits, cornstarch, sugar, and vanilla extract. Gently toss to coat and set aside while you roll out the dough.
3. Roll Out the Dough: Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a large circle, about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
4. Assemble the Galette: Spoon the fruit mixture into the center of the rolled-out dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the fruit, pleating as necessary to create a rustic look.
Brush the edges with the beaten egg and sprinkle coarse sugar over the crust.
5. Bake: Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the fruit is bubbly. Allow to cool for a few minutes before slicing.
6. Serve: Enjoy warm or at room temperature, with a scoop of ice cream or a dollop of whipped cream if desired.
Variations and Tips:
- Fruit Combinations: Experiment with different fruit combinations based on what is in season or what you have on hand. Try blueberries and peaches, or apples with cinnamon.
- Add Spices: For added flavor, sprinkle in some cinnamon, nutmeg, or lemon zest to the fruit mixture.
- Gluten-Free Option: Substitute rye flour with a gluten-free flour blend for a gluten-free galette.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best texture.
- Browning Tips: If the edges brown too quickly, cover them with foil for the remaining baking time.
Mini Rye Pies With Seasonal Fruit
Mini Rye Pies with Seasonal Fruit are delightful bite-sized desserts that combine the nutty flavor of rye flour with a sweet fruit filling. These mini pies are perfect for gatherings, picnics, or an elegant finish to a summer meal. They can be filled with any seasonal fruit, making them versatile and a great way to showcase the produce of the season.
Preparation time is approximately 45 minutes, plus cooling time for the crust.
Ingredients:
- 1 cup rye flour
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and diced
- 3 tablespoons sugar
- 1/4 cup cold water
- 2 cups seasonal fruit (e.g., blueberries, peaches, strawberries)
- 2 tablespoons sugar (for the fruit filling)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Optional: egg wash (1 egg beaten with 1 tablespoon water)
Instructions:
- In a bowl, combine rye flour, all-purpose flour, and salt. Add the cold diced butter, and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Stir in the sugar, then add the cold water a tablespoon at a time until the dough comes together. Form it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- While the crust dough chills, prepare the fruit filling. In a medium bowl, combine seasonal fruit, sugar, cornstarch, and vanilla extract. Toss gently to coat the fruit evenly, and set aside.
- Once the dough has chilled, roll it out on a lightly floured surface to about 1/8 inch thick. Use a round cookie cutter or glass to cut out circles for the pie crusts and place them into a greased mini muffin tin.
- Fill each mini crust with a spoonful of the prepared fruit filling.
- If desired, you can cut small stars or other shapes from leftover dough to place on top of the filling. Brush the edges with the egg wash for a golden finish.
- Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the fruit is bubbling.
- Allow the pies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Variations and Tips:
- Experiment with different fruit combinations like apples and cinnamon or nutty pear with ginger.
- For a sweeter crust, you can add more sugar to the dough or sprinkle it on top before baking.
- Consider adding spices such as cinnamon or nutmeg to the fruit filling for an extra layer of flavor.
- If you want a gluten-free option, substitute the flours with a gluten-free blend designed for baking.
- Store any leftovers in an airtight container in the refrigerator for up to three days; reheat in the oven for a few minutes to restore the crust’s crunch.
Cinnamon Rye Coffee Cake
Cinnamon Rye Coffee Cake is a delightful and wholesome dessert that combines the nutty flavor of rye flour with the warmth of cinnamon.
This cake is perfect for a cozy brunch, an afternoon coffee break, or even a sweet treat to enjoy after dinner. With a preparation time of about 20 minutes and a baking time of 35-40 minutes, it’s an easy way to impress guests or enjoy a comforting homemade dessert.
Ingredients:
- 1 cup all-purpose flour
- 1 cup rye flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/4 cup chopped walnuts or pecans (optional)
- 1 tablespoon cinnamon (for topping)
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, rye flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
- Mix Wet Ingredients: In another bowl, mix the buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet mixture into the dry ingredients and stir just until combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Prepare the Cinnamon Swirl: In a small bowl, mix the brown sugar, chopped nuts (if using), and additional cinnamon together. This will be used for the topping.
- Layer the Batter: Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle half of the cinnamon mixture on top, then add the remaining batter and finish with the remaining cinnamon mixture.
- Add Swirl: Use a knife or a skewer to gently swirl the cinnamon topping into the batter, creating a marbled effect.
- Bake: Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature with your favorite beverage.
Variations and Tips:
- For a fruitier version, add 1 cup of chopped apples or pears to the batter before baking.
- Try using maple syrup instead of granulated sugar for a different sweetness profile.
- Substitute the walnuts or pecans with your favorite nuts or leave them out altogether for a nut-free cake.
- You can dust the cooled cake with powdered sugar or drizzle it with a simple glaze for an extra touch.
- Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This cake also freezes well!
Chocolate Rye Tart With Raspberries
Indulge in a delightful Chocolate Rye Tart with Raspberries, a dessert that beautifully combines the nutty flavors of rye flour with rich, decadent chocolate and the tartness of fresh raspberries. This dish is ideal for chocolate lovers and makes for an elegant treat to impress guests at dinner parties or a special occasion.
Preparation time is approximately 30 minutes, with an additional 30-45 minutes for baking and cooling.
Ingredients:
- 1 cup rye flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2 tablespoons cold water
- 1 cup dark chocolate chips
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (plus extra for garnish)
Cooking Steps:
- Prepare the crust: In a mixing bowl, combine the rye flour, cocoa powder, granulated sugar, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
- Stir in the egg yolk and cold water, mixing until a dough forms.
- Bake the crust: Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork and refrigerate for 15 minutes.
- Preheat your oven to 350°F (175°C). Bake the crust for 15 minutes, then remove and let cool.
- Make the filling: In a saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and add in the dark chocolate chips, stirring until smooth and melted.
- Mix in the vanilla extract.
- Combine and chill: Pour the chocolate filling into the cooled crust and gently place the fresh raspberries on top.
- Refrigerate the tart for at least 1 hour or until the filling is set.
- Serve: Once chilled, slice the tart, garnish with additional raspberries, and serve with whipped cream or a dusting of powdered sugar if desired.
Variations & Tips:
- Nutty Twist: Add 1/4 cup of finely chopped nuts (like hazelnuts or walnuts) to the crust mixture for extra crunch.
- Berry Medley: Substitute raspberries with a mix of seasonal berries such as strawberries, blackberries, or blueberries for a fruity variation.
- Presentation: For a gourmet touch, drizzle melted chocolate over the sliced tart or add a scoop of vanilla ice cream on the side.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days, although this tart is best enjoyed fresh.
Enjoy this harmonious blend of chocolate and rye that celebrates the vibrant flavors of summer!
Lemon Rye Bars
Lemon Rye Bars are a vibrant and invigorating dessert that combines the zesty flavor of lemons with the nutty undertones of rye flour.
These bars are ideal for anyone looking for a unique twist on traditional lemon bars, perfect for summer gatherings, picnics, or simply as a delightful treat to brighten your day.
With a preparation time of about 20 minutes and a baking time of 25-30 minutes, these bars are quick to whip up yet impressive enough to serve to guests.
Ingredients:
- 1 cup rye flour
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup powdered sugar (for topping)
- Optional: lemon slices for garnish
Instructions:
1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
2. Make Crust: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg, lemon zest, and a splash of lemon juice.
3. Combine Dry Ingredients: In a separate bowl, whisk together rye flour, baking powder, and salt.
Gradually add this mixture to the butter mixture, stirring until combined.
4. Bake the Crust: Spread the crust evenly into the prepared baking dish.
Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden and the center is set.
5. Prepare Lemon Filling: While the crust is baking, in a small bowl, whisk together the remaining lemon juice and powdered sugar until smooth.
6. Add Lemon Filling: Once the crust is done, remove it from the oven and immediately pour the lemon mixture over the hot crust, spreading it evenly.
7. Bake Again: Return to the oven and bake for an additional 10-15 minutes, or until the filling is set and does not jiggle.
8. Cool and Serve: Allow the bars to cool completely in the baking dish before slicing into squares.
For an extra touch, dust with additional powdered sugar and garnish with lemon slices if desired.
Variations and Tips:
- Add Herbs: For a unique flavor twist, try adding fresh herbs like thyme or mint to the lemon mixture.
- Use Different Citrus: Substitute half of the lemon juice with grapefruit or orange juice for a different citrus profile.
- Make it Gluten-Free: Replace the rye flour with a gluten-free all-purpose flour blend.
- Storage: Store leftover lemon bars in an airtight container in the refrigerator for up to a week; they can also be frozen for longer storage.
Enjoy!
Nutty Rye Brownies
Nutty Rye Brownies are a delightful twist on the classic brownie, incorporating nutty rye flour for added flavor and nutritional benefits. These rich, fudgy treats offer a unique texture and a depth of flavor that will please adults and kids alike. Perfect for gatherings, cozy evenings, or as a sweet indulgence, they take only about 30 minutes to prepare, making them an excellent choice for last-minute dessert cravings.
Ingredients:
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup rye flour
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped nuts (walnuts, pecans, or almonds)
- Optional: 1/2 cup chocolate chips
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large saucepan, melt the butter over low heat. Once melted, remove from heat.
- Stir in both the granulated and brown sugars until well combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the rye flour, all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, folding until just combined. Be careful not to overmix.
- Fold in the chopped nuts and chocolate chips (if using).
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan before slicing into squares.
Variations and Tips:
- For an extra layer of flavor, consider adding a teaspoon of espresso powder to the batter.
- To make them gluten-free, substitute the rye flour with a gluten-free flour blend.
- Experiment with different nuts or even add dried fruit like cranberries or cherries for added sweetness.
- For a more decadent treat, top with a drizzle of melted chocolate or a dusting of powdered sugar before serving.
- Store in an airtight container at room temperature for up to a week, or freeze for up to three months for a longer shelf life.
Rye Crust Custard Pie
Rye Crust Custard Pie is a delightful dessert that combines the nutty flavor of rye with a rich, creamy custard filling. This pie is perfect for those who enjoy a unique twist on traditional desserts and is ideal for summer gatherings or family dinners.
With a preparation time of approximately 30 minutes and a baking time of about 45 minutes, this treat is relatively simple to make and will impress your guests with its unique flavor profile.
Ingredients:
- 1 ½ cups rye flour
- ½ cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold water
- 2 cups milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Instructions:
- Prepare the Rye Crust:
- In a mixing bowl, combine the rye flour, softened butter, 1/4 cup sugar, and 1/4 teaspoon salt. Mix until the mixture resembles coarse crumbs.
- Gradually add the cold water a tablespoon at a time while mixing until the dough forms a ball.
- Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll out the chilled dough into a circle about 1/8 inch thick.
- Transfer the rolled-out dough to a 9-inch pie pan, trimming any excess hanging over the edges. Prick the bottom of the crust with a fork to prevent bubbling.
- Place a piece of parchment paper over the crust and fill it with pie weights or dried beans.
- Bake in the preheated oven for 15 minutes. Remove the parchment and weights, then bake for an additional 10 minutes until lightly golden. Let it cool while you prepare the filling.
- In a saucepan over medium heat, warm the milk until just hot but not boiling.
- In a bowl, whisk together the eggs, 1 cup of sugar, vanilla extract, nutmeg, cinnamon, and a pinch of salt until well combined.
- Gradually whisk in the hot milk until the mixture is smooth.
- Pour the custard filling into the prepared rye crust.
- Bake in the oven for 30-35 minutes, or until the filling is set and a knife inserted in the center comes out clean.
- Allow the pie to cool at room temperature for at least 1 hour before slicing. Serve chilled or at room temperature.
- For a chocolate lover’s twist, add 1/2 cup of melted chocolate to the custard mixture before pouring it into the crust.
- You can enhance the flavor of the custard by adding a tablespoon of bourbon or rum to the mixture.
- Serve with freshly whipped cream or a dusting of powdered sugar for an elegant touch.
- Store any leftovers in the refrigerator for up to 3 days.
- 1 1/4 cups whole grain rye flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup ice water
- 4 ripe peaches, pitted and sliced
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 egg, beaten (for egg wash)
Variations and Tips:
Enjoy your delicious Rye Crust Custard Pie, a summertime favorite that will leave a lasting impression!
Summer Rye Peach Tart
The Summer Rye Peach Tart is a delightful dessert that combines the nutty flavors of whole grain rye flour with sweet, juicy peaches, making it a perfect summer treat. This dish is ideal for anyone looking to impress guests at a summer gathering or simply wanting to enjoy a slice of seasonal fruit dessert. The preparation time for this tart is approximately 30 minutes, with additional time for baking and cooling.
Ingredients:
Cooking Steps:
- Prepare the Crust: In a mixing bowl, combine rye flour, granulated sugar, and salt. Add the cold, cubed butter and blend using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: In a large bowl, toss the sliced peaches with brown sugar, cinnamon, lemon juice, and cornstarch until well combined. Let the mixture sit while you roll out the dough.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Carefully transfer it to the tart pan and trim any excess edges.
- Assemble the Tart: Pour the peach filling into the prepared crust, spreading it evenly. Brush the edges of the crust with the beaten egg for a golden finish.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the peaches are bubbling.
- Cool and Serve: Allow the tart to cool for about 15 minutes before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Variations and Tips:
- For a bit more flavor, consider adding a teaspoon of vanilla extract to the peach filling.
- You can substitute peaches with other summer fruits like nectarines or plums for a different flavor profile.
- If you prefer a sweeter crust, consider adding an extra tablespoon of sugar to the dough.
- A sprinkle of toasted almonds or walnuts over the peach filling before baking can add a nice crunch.
- This tart can be made a day in advance; store it covered at room temperature. Reheat slices in a microwave or serve cold for a rejuvenating treat.
