Ingredients

  • 2 nectarines
  • 150g blueberries
  • 150g raspberries
  • 350g strawberries

For the pastry

  • 180g butter, softened
  • 320g plain flour
  • 120g icing sugar
  • 1 medium egg, beaten
  • Pinch of salt

For the filling

  • 30g butter
  • 30g caster sugar
  • 1 medium egg, beaten
  • 40g ground almonds
  • 1/8 tsp almond extract

For the topping

  • 1 medium egg, beaten for egg wash
  • Flaked almonds
  • Demerara sugar

Method

  1. Start by making the pastry. Put the butter into a bowl and sieve over the icing sugar. Beat with a wooden spoon until smooth. Add the beaten egg, and fold through the flour and salt. Bring the pastry together and wrap in cling film and chill in the fridge for at least 30 minutes.
  2. De-stone the nectarines and slice. Trim the strawberries and cut into 1cm slices. Keep to one side.
  3. To make the filling, beat the butter and sugar together. Add the beaten egg, ground almonds and almond extract. Mix everything together and set aside.
  4. Preheat your oven to 200˚C/180˚C fan-assisted/gas mark 6. Remove the pastry from the fridge and roll out between two sheets of greaseproof paper to about the thickness of a £1 coin. Cut out four circles of about 10cm. Spread the almond filling over the bases, leaving about a 2-3cm rim around the outside. Top with the fresh fruit then fold up with pastry to encase the fruit, overlapping the pastry as you go.
  5. Brush with the beaten egg wash and sprinkle with the almonds and sugar.
  6. Bake for 30-40 minutes or until golden. Cool on a wire rack. Serve warm or at room temperature with cherry ice cream or ginger & mint ice cream (see the website for these recipes).
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 26 June 2017

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