Credit: May Knight, DipION | mayknightnutrition.com
May says: “You can sub the fruit for any in season; mixed berries or apple & pear works great, too. Add extra flavours like ginger, cinnamon or orange zest [to] make it your own.”
Ingredients
Pastry
- 1.5 tsp sugar
- Pinch salt
- 180g spelt flour (plus more for rolling out)
- 170g butter unsalted cold
- 4 tbsp ice water
- 1 tbsp milk or cream
- Optional: flaked almonds to top
Fruit filling
- 600g fruit: about 3 peaches & 3 plums cut into wedges
- 2 tsp arrowroot flour
- Pinch salt
- 50g sugar
- 1 tbsp lemon juice
- 1 tsp vanilla
- Optional: 1 tsp orange zest, 1 tsp cinnamon or 1 tbsp chopped stemmed ginger
Method
For the pastry:
- Add the butter cubed into a bowl with the other ingredients apart from water.
- Roughly rub the butter into the flour and sugar until it’s combined but there are still lumps of butter (these will make flakey pastry later).
- Add the ice water, and mix gently until combined.
- Tip out onto the counter lined with greaseproof paper and form into a disk.
- Wrap and chill in the fridge for 30 mins.
For the filling:
- Prepare the fruit into wedges.
- In a bowl combine the rest of filling ingredients then add to the fruit and mix until thoroughly coated.
- Prepare a baking tray lined with baking paper (you can use the pastry one from before).
- Lightly flour the counter and roll out your pastry to about 14” or just over dinner plate size and move it onto your baking sheet – there will be overhang but don’t worry, that gets folded over onto the fruit to make the edges.
- Pile the fruit mixture in the middle leaving a good 5cm ish border – it will seem like a lot of fruit but it cooks down.
Fold over the edges of the pastry back onto the fruit. This can be messy, just try and close up any big gaps/cracks as this is where juice from the fruit will try to escape, work in sections and press the pastry onto itself where it overlaps – like a pleat.
- Brush the pastry with milk or cream and sprinkle with sugar or flaked almonds.
- Bake at 190’C for 45 mins.
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