Because the “Walnut and Pear Salad” that didn’t go down well with the kids, I promised that my next foodie post would be something sweet. So here goes…
1 tsp salt
4-6 tbsp sugar
1 grated lemon
Roll out 2/3 of the pastry (the rest is for the top of the pie) and put into the pie dish.
1 sachet vanilla suger
1 tbsp cornflour
Preheat the oven at 200°C. Sprinkle ground hazelnuts over the base, cover it with layers of fruit and crumble. Roll out the leftover pastry and cut into strips. Brush it with the paste and sprinkle with sugar.
1 tbsp water
1 pinch of salt
Bake for 10 minutes at 200°C then turn the heat down to 175°C and bake for 40 minutes, turn the heat off and leave in the oven for further 20 minutes.