when it comes to desserts and sweets i prefer things with some kind of crispiness. cakes with whipped cream and jam are ruled out – i prefer an easy crumble any day of the week. the sweet thing with sweet pies is that they have unlimited possibilities in terms of variation, and what can actually go wrong when you have butter, sugar and fruits or berries?
this was an experiment inspired by Therésia’s theme of the month; citrus, that turned out surprisingly well – the sour tanginess of the fresh lemons is well balanced by the sweet almond paste, and the pistachios gives it a nice twist. and apart from wedging the lemon pulp it’s really quite easy. that’s about what’s need to be said.
4 dl (400 ml) flour
125 g butter
75 ml sugar
1 tbsp water
mix the dry ingredients and then pinch together with the wet ones until it’s a smooth dough. leave in the fridge for about an hour before rolling out and dressing a pie dish with it (ca 24 cm diameter). while waiting prepare the filling.
300g almond paste, grated
125 g butter, at room temperature
80 g natural pistachio kernels, ground (i use a nut grinder)
lemon zest from one lemon
pulp from six small lemons
start with the lemons. zest one of them to mix with the batter. then cut away the peel from all of them and cut out “wedges” of pulp (only the pulp, leaving out the white “walls”). then mix everything but the eggs with a whisk. add in the eggs and give it another whisk. pour the batter in the crust and place the lemon wedges spread out in the batter. now bake at 175°c for 45 min (or until the tar gets a nice golden colour).
i got some crust and filling left and threw in a couple of plums in two small pie dishes, also a winning combo!
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