|170 g||butter — cold, cubed|
|160 g||flour — all-purpose cake|
|80 g||flour — wholemeal|
|2 Tbs||castor sugar|
|water — cold|
|nectarines — pitted, segmented|
|2||plums — stoned and segmented|
|2 Tbs||almond flour|
|1 Tbs||flour — all-purpose cake|
|eggs — beaten with water|
|sugar — to garnish|
|ice cream — vanilla bean|
To make the pastry dough:
Place the cake flour, wholemeal flour, salt and castor sugar in the bowl of an electric mixer, fitted with the paddle attachment. Add the butter and pulse until fine breadcrumb stage. Add the water and mix just until the dough comes together. Do not over-mix at this point or the pastry will toughen and loose its light, flaky texture. Wrap in cling film and refrigerate for an hour.
Preheat the oven to 200º C.
Line a baking sheet with parchment paper. Roll the pastry out on a well floured board to measure approximately 40cm in diameter. Transfer the pastry round onto the lined baking sheet. Trim the edges to form a circle. Scatter the almond flour, cake flour and semolina over the base, leaving a 3cm boarder. Swirl the flours through with your finger tips to mix evenly. Place all the fruit in a bowl and toss together lightly with the 3 tablespoons sugar.
Now pile the nectarines, plums and blueberries into the centre of the pastry, once again leaving a 3cm border all around.
Carefully fold the edges of the pastry inward, overlapping as you go. Press down quite firmly to secure the pastry in place. You might want to wet your fingers with a little water, which will help the overlapping edges to stick together. Brush the pastry liberally with egg wash and sprinkle with granulated sugar. Bake for 45-50 minutes until the pastry is beautifully brown and cooked through.
Allow to cool for at least 10 minutes before transferring onto a serving platter. Serve warm with a really creamy vanilla bean ice cream or clotted cream.
Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.
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