Mix the flour, sugar and salt together, then rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the egg and quickly work into a dough.
Cover and refrigerate for 30 minutes.
Filling
Procedure
Cut the nectarines into 1 cm cubes and mix in a bowl with the other ingredients.
Shaping
Procedure
Butter the springform tin.
On a floured work surface, roll out 2/3 of the sweet shortcrust pastry into a round about 5 mm thick. Line the springform tin with the rolled-out pastry and press into the bottom and 5 cm up the sides. Prick the pastry base with a fork. Scatter the almonds on top.
Turn the filling into the pastry case and spread evenly.
Roll out the rest of the pastry until it is about 5 mm thick and cut into 1 cm strips. Place the strips on top of the filling in a lattice pattern. Crimp the edges of the pie. Sprinkle over cane sugar.
Baking
Procedure
Preheat the cooking space to 180 °C using the PizzaPlus mode.
Bake the cake on a wire shelf in the middle shelf position for 55 minutes.
Take the fruit pie out of the tin and allow to cool on a wire rack.
Cooking steps
Procedure
(Pre-)heat cooking space to 180°C with Pizza Plus
Preheating finished. Put the food in.
Pizza Plus 180°C for 55 Mins
Tips
Other stone fruits, depending on the time of year, can be used in place of nectarines.
ø 26 cm springform tin
Wire shelf
Shopping list
Quantity
Ingredient
½ tsp
salt
300 g
white flour
Flour for rolling out
1 kg
nectarines
1
egg
200 g
bilberries
2 tbsp
cornflour
125 g
sugar
2 tbsp
cane sugar
Butter for greasing
2 tbsp
ground almonds
175 g
butter
1
unwaxed lemon
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