Ingredients
- 1 1/2 cups (225g) plain flour
- 1/2 tsp salt
- 2 tbsp caster sugar
- 125g cold butter, cubed
- 1/3 cup (80ml) iced water
- 1 punnet (125g) blueberries
- 1/2 punnet (125g) strawberries, hulled and sliced
- 1 punnet (125g) raspberries
- 2 tbsp maple syrup
- 1 tsp vanilla paste
- Grated zest of 1 lemon
- 1 tbsp lemon juice
- 1/2 cup (65g) almond meal
- 1 egg, lightly whisked
- Raw sugar, to sprinkle
- Thick cream or ice-cream, to serve
Dough
Filling
Serves: 6
Preparation Time: 15 Mins
Cooking Time: 40 Mins
Refrigeration Time: 20 Mins
Method
1. Preheat oven to 180°C on CircoTherm Intensive.
2. In a food processor, pulse flour, salt, sugar and butter until mixture resembles fine breadcrumbs.
3. While food processor is running, slowly add water and continue to process until mixture comes together in a ball. Place dough on a piece of cling film, shaped into a flat disc and refrigerate for 20 minutes, or until firm.
4. Combine berries, maple syrup, vanilla, zest and juice in a bowl.
5. Remove dough from fridge and place between two sheets of baking paper; using a rolling pin, roll into a circle of approximately 4mm thickness. Remove top sheet of paper and place the pastry onto a baking tray.
6. Pour almond meal in an even layer in the centre of dough, leaving a 5cm border around the edge. Spoon the berry mixture on top of the almond meal and gently fold over the edges of the dough to encase the berries.
7. Brush pastry all over with egg and sprinkle liberally with raw sugar. Place tray on level 2 of preheated oven and bake for 40 minutes, or until pastry is golden and crispy.
8. Serve with thick cream or ice cream.
Recipe Notes
You can replace berries with any seasonal fruits, such as plums, peaches, cherries.
Appliance Notes
CircoTherm Intensive uses a combination of fan cooking plus bottom heat. It’s ideal for crispy crusts and perfect pies!
Recipe presented by Bronte Murray using NEFF 60cm Pyrolytic Electric Built-In Oven with Vario Steam.
