Preparation
30 minutes
Resting time
30 minutes
Cooking time
55 minutes
Piece
8
Sweet shortcrust pastry
300 g white flour
75 g sugar
½ tsp salt
175 g butter
cold, cut into cubes
1 egg
Filling
1 kg nectarines
200 g bilberries
50 g sugar
2 tbsp cornflour
1 unwaxed lemon
some grated zest and juice
Shaping
Butter for greasing
Flour for rolling out
2 tbsp ground almonds
2 tbsp cane sugar
Sweet shortcrust pastry
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
Cut the nectarines into 1 cm cubes and mix in a bowl with the other ingredients.
Shaping
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
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
(Pre-)heat cooking space to 180 °C with PizzaPlus
Preheating finished. Put the food in.
PizzaPlus 180 °C for 55 Mins
Tips
Other stone fruits, depending on the time of year, can be used in place of nectarines.
Additional information
Recipe number
B35
Created by
V-ZUG Ltd.
Created on
1/26/22