Description
This pie all on contrasts: crispy flaky dough and succulent soft filling, sour taste of the berries and the sweetness of honey glaze, and if we apply it with a cold creamy ice cream, the combination of hot and cold will bring You lots of fun. Incredibly delicious!
Ingredients
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The dough is flaky unleavened
450 g
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Flour
1.5 Tbsp
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Powdered sugar
1.5 Tbsp
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Drain
12 piece
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Blueberries
100 g
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Blueberries
100 g
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Brown sugar
1.5 Tbsp
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Honey
1 Tbsp
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Water
1 Tbsp
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Ice cream
Cooking
Thawed sheet of pastry slightly to roll out. With curved knife, cut a circle. The rest of the test (corners) I didn't re-frozen, just put it into little muffin tins.
To take the lid of a smaller diameter than a circle, and the blunt side of a knife to hold the circle on the pastry sheet, just draw a line round, departing from the edge 1 cm Is necessary in order to then, when the stuffing when baking will give the juice, the planned region will rise more and the juice will remain inside will not flow out.
To move the layer of dough on a baking sheet, previously covered with parchment for baking. Mix the flour and icing sugar and spread inside the intended circle. This mixture will absorb the exuding juices, and the dough will be crisper.
Rinse plums.
Bilberries and blueberries to sort, wash and dry on a paper towel.
Spread on the dough sheet plums, stoned, cut up. In between to distribute the bilberries and blueberries. Sprinkle with brown sugar (1,5 tbsp).
Bake in a preheated 200 degree oven until the dough will not rise and the berries are soft and will not give juice.
Mix a spoonful of honey with a spoon of hot water and this frosting to grease the top of the pie.
Divide into portions and when applied to every piece of cake put a spoonful of creamy ice cream. The combination is spectacular! My husband called the pie fruit pizza. I do not quite agree with that title, but in any case, as you call it, it's delicious! Enjoy your tea!
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