Considering the amount of fresh, ripe fruit you can now easily find everywhere, the end of summer is one of my favourite seasons! I mixed everything I had in my kitchen: pears, apples, raspberries flavoured with thyme and rosemary. This combination also works well with peach desserts – you have to try – herbs beautifully enhance the desserts taste.
Ingredients
Dough
4,5 oz (125 g) room temperature butter
3 oz (90 g) powdered sugar
1 egg
9 oz (250 g) wheat flour
pinch of salt
Filling
1 apple
1 pear
1 cup raspberries
lemon juice
1 tbsp brown sugar
1 teaspoon cornstarch
2 sings of thyme
4 leaves of rosemary
2 tbsp almonds
Method
Dough: mix butter and sugar in a food processor, until light and fluffy. Beat in egg and whisk for about 30 sec. Add flour and mix until combined (not too long as the batter can’t become too hard). Wrap the dough in a cling film and for 30 min. keep it in the refrigerator. After 30 min. roll it out at about 5 mm. in thickness. Place it on the baking paper.
Peel the fruit and cut them cores. Cut into small pieces, drizzle with lemon juice – to preserve them from getting dark. Apple, pear and raspberries place in a bowl and mix with sugar and cornstarch, add chopped herbs. Place the fruit mixture in the middle of rolled dough, sprinkle with almonds. Fold the edges of the dough but leave the space in the centre. Bake it in preheated oven to 180 oC until golden brown. Serve slightly warm with i.e. ice creams or whipped cream.
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