Description
This raspbery peach pie can be made with other seasonal fruit. Swap blueberries for the raspberries and plums, nectarines or apricots for the peaches.
Scale
Ingredients
- pastry dough, enough to line a 10-inch tart pan
- 6 ounces dark chocolate, shaved
- 1 cup peaches, diced, fresh or frozen
- 1 1/2 cups whole raspberries, fresh or frozen
- 1/2 cup ground almonds
- 1/2 cup granulated sugar
- 2 eggs (divided)
- 2 tsp vanilla (divided)
- 3/4 cup whipping cream
Instructions
- Preheat oven to 400°F.
- Roll pastry dough to 1/4 inch thick and press into a 10-inch tart pan. Refrigerate until needed.
- Shave the chocolate. Set aside.
- Make frangipane: In a blender or the small bowl of a food processor, blend the almonds, sugar, 1 egg and 1 teaspoon vanilla until they form a paste.
- Make the custard: In a small bowl, whisk together the whipping cream, remaining egg and 1 teaspoon vanilla.
- To assemble the pie, sprinkle chocolate over the bottom of the pie crust. Drizzle frangipane over the chocolate layer. Place the fruit on top, distributing evenly. Pour custard over the dish.
- Place the tart pan in the centre of the preheated oven and bake 10 minutes. Reduce the heat to 350°F and bake for 45 minutes or until the pie is golden and set.
- Allow to cool thoroughly before serving. Top with vanilla ice cream or whipped cream, if desired.