Summer harvest spring fruit pie

Ingredients

270 g wheat flour
100 g polenta
1 organic orange zest, finely grated
100 g golden caster sugar
240 g cold butter
60 - 80ml cold water
1 egg

filling:
800 g thawed fruits without the liquid part that you have after defrosting fruit (apricots, plums, cherries, gooseberries)
35 g cornstarch
tonka bean or 1/2 vanilla seeds, what you have
1/4 tsp cinnamon
80 - 100 g muscovado (depending how sweet are fruits and berries)
pinch of sea salt

Prepare

Tart shell. Prepare the tart shell. In a bowl, pour the flour, polenta, sugar, salt, and tonka or vanilla. Grate the butter on a coarse grater into the flour. Rub the butter into the flour mixture with your fingers until it resembles coarse breadcrumbs. You can also prepare the dough in a food processor with the fine blade – add all the ingredients and process on medium speed until crumbly. Then add the milk, egg and mix lightly until a smooth dough forms, but do not over-knead or the piecrust will not be crumbly, but hard. Wrap the dough in cling film and refrigerate for 30 minutes.

Heat the oven to 190°. Roll out the dough and place in a 25 cm tart form, pressing the sides and them trimming off the unnecessary dough. Place into the freezer. 

Prepare the filling by adding all the ingredients in a bowl and mixing them nicely. While the dough is in the freezer, roll out the remaining dough, cut different shapes and patterns that you will use for decorating.

Take the pan out of the freezer, add the filling, so that it is almost 1 cm higher than the edge of the pan and decorate with the cut out leaves, flowers, or any shape that makes you happy.

Place into the oven on the lowest level and bake for about 30minutes (makes a nice bottom crust). Then transfer the pie to the middle of the oven and bake for another15minutes until the pie is golden brown and the juices have thickened and caramelized + the dough is nice and golden. When the pie is done, take out of the oven and cool in the pan completely. Serve alone or with whipped cream or ice cream.**

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s