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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A simple friut pie, but gorgeous when summer fruit is at its best, great as a conclusion to a light lunch or as a tea-snack on the porch (even though I don't have one I suppose that it could really make it perfect! ;>) Ingredients:
1 sheet puff pastry |
4 nectarines |
6 plums |
100 g blueberries |
80 g sugar |
1 tablespoon apricot jam |
1 tablespoon milk |
1/2 cup plain sweet biscuit crumbs |
Directions:
1. wash and pat dry fruit, stone it, slice it and put it in a bowl with the sugar (less 1 tbsp) line a 20-22 cm pie tin with the pastry and prick with a fork.
2. spread crumbs over the base, pour fruit (but not the juice or it will soak the pastry) and fold pastry over fruit filling brush pastry with 1 tbsp milk mixed with the tbsp sugar left and bake in preheated oven 200°C for 25 minutes let cool slightly, melt jelly with 1 tsp water and brush fruit with it.
3. let cool completely and serve with vanilla sauce or ice-cream.
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