Two of late summer's finest fruits under a sweet almond pastry make an irresistible dessert. Serve with Devon cream.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2009
MethodPastry: In bowl, whisk together flour, almonds, sugar and salt. Using pastry blender, cut in butter until in fine crumbs with a few larger pieces. In small bowl, whisk 2 of the egg yolks with water. Drizzle over dry ingredients, stirring briskly with fork and adding up to 1 tbsp (15 mL) more water to form ragged dough. Press into disc. Wrap in plastic wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
In large bowl, toss together plums, nectarines, sugar, flour and cinnamon; spread in 10-inch (25 cm) deep-dish pie plate. Set aside.
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Brush rim of pie plate with water. Place pastry over filling. Trim to leave 3/4-inch (2 cm) overhang; fold overhang under. Flute edge, pressing pastry to plate. Whisk remaining egg yolk with 1 tbsp (15 mL) water; brush some over pastry. Cut steam vents in top.
Bake on parchment paper–lined or foil-lined baking sheet in 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until golden and filling is bubbly, 50 to 55 minutes. Let cool on rack.
Nutritional facts Per serving: about
- Sodium 58 mg
- Protein 7 g
- Calories 440.0
- Total fat 15 g
- Potassium 436 mg
- Cholesterol 97 mg
- Saturated fat 6 g
- Total carbohydrate 74 g
- Iron 14.0
- Folate 29.0
- Calcium 4.0
- Vitamin A 17.0
- Vitamin C 18.0