Homemade pie crust with the freshest crunchy almonds and summer stone fruits baked into a tart, syrupy delight!


  • Desserts

Cooking Methods

  • Baking


This dessert is the perfect combination between sweet and sour and served with vanilla ice cream it makes for a great summer dessert.


200g flour
30g almond flour
50g brown sugar
100g cold butter, cubed
30ml apple cider vinegar
5ml vanilla extract
60ml ice water
50g almond flour
700g mixed stone fruit, stones removed and cut into wedges
150g raspberries
40g brown sugar plus extra for finishing
1 egg, beaten
Vanilla ice cream, to serve


For the pastry, combine flour, almond flour, sugar and cold butter in a food processor. Pulse until the mixture looks like breadcrumbs, slowly add the apple cider vinegar and vanilla extract while pulsing. Add just enough ice water until a pastry forms. Form into a disc and cover with cling wrap, refrigerate for 30 minutes. Pre heat the oven to 180°C. Remove the pastry from the fridge, lightly dust your work surface with flour and roll out the pastry to a thickness of about 3-4 mm.
In a bowl lightly combine the almond flour, stone fruit, raspberries and brown sugar, arrange this mixture on the pastry leaving a 4 cm border then fold the border over to cover a part of the fruit mixture. Brush the pastry with the beaten egg and sprinkle more brown sugar on the dough. Bake for 30 minutes or until the pastry is golden. Serve with vanilla ice cream.