You can seriously use almost any fruit in season for this one, though stone fruits are somehow just perfect in my opinion. But how good is the strawberry version? (VERY!)
We are loving a bit of humble pie around here. More traditionally called a fruit galette, (not the crepe kind) but we love the name. Humble origins, humble looking in a pretty organic way and seriously, anything but humble when you serve it up with a big ole scoop of vanilla ice cream. The vanilla ice cream recipe versions on here are endless. Seriously. Pick a recipe and trust the process.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 100 Grams almonds toasted BUY
- 40 Grams raw caster sugar plus some more BUY
- 110 Grams unsalted butter BUY
- 220 Grams bakers or strong flour BUY
- 1 egg yolks
- 1 Teaspoon mixed spice
- 1 Teaspoon vanilla bean paste BUY
- 500 Grams stone fruit of choice, pitted and sliced
- 350 Grams berries of choice, fresh, sliced if they are big like strawberries
- Ten Times sugar (icing sugar) to dust Recipe
- 1 Handful flaked almonds to garnish pastry, (optional)
Place cooled almonds into Thermomix bowl with sugar and mill 10 sec/speed 10.
Add butter, flour, egg yolk, mixed spice and vanilla. Blend few sec/speed 7. Continue blending with short bursts on the Turbo button until the mixture forms a crumbly dough. Tip out onto Silpat mat and bring together with hands to form a disc. Place in freezer for up to 20 minutes.
Preheat oven to fan forced 180°C.
Roll pastry out using cornflour to prevent sticking to a large round on baking paper. Place the pastry on the paper inside a pie plate, this can be quite relaxed in shape, it just needs to help you with the baking of the pie. Mound fruit into centre of pastry and sprinkle liberally with caster sugar. Fold edges of pastry up and over around the fruit to form a crust.
The pastry can be quite rough and in fact is very forgiving...so don't be too alarmed if it looks a little rustic! Stick back together where necessary with a few pinches as needed. Brush with a little egg wash and sprinkle with flaked almonds if you are using.
Bake for 25-35 minutes until pastry is fragrant and centre is bubbling, and fruit is well cooked, almonds golden.
Dust with icing sugar!
Ideally serve with ice cream and or cream and a big ole slice of I’m sorry!
That's all the recipes!
No more recipes to load