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Betty Bossi Koch-Center
One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.
How it's done
Mix the flour, salt and sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the crème fraîche, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 1 hr.
Place the berries, water and sugar in a pan, mix and bring to the boil. Reduce the heat, simmer for approx. 5 mins. until soft, stirring occasionally. Combine the cornflour with the water, add to the pan, simmer for approx. 5 mins. while stirring, leave to cool.
Halve the pastry. On a lightly floured surface, roll out one half so that it is slightly larger than the tin and approx. 4 mm thick, place in the prepared tin. Press the edges down firmly. Scatter the almonds over the pastry base, spread the berry compote on top. On a lightly floured surface, roll out the remainder of the dough to approx. 4 mm thick, cut into strips (each approx. 2 cm wide), place on top of the berries. Press the edges down firmly, brush the strips of dough with a little egg white, sprinkle with sugar.
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the pie onto a cooling rack and leave to cool completely.
|Serve with:||Crème fraîche or whipped cream|
|Note:||Use mixed frozen berries instead of fresh berries.|
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