Karen Scott - Consultant
Ingredients
12 portion(s)
Base
- 1 portion EDC sweet shortcrust pastry
Filling
- 500 g Fresh Mulberries
- 60 g raw sugar
- 20 g water
- 2 tablespoons cornflour, mixed to a paste with 1 Tbsp water
-
6
40min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
-
Recipe's preparation
Prepare the sweet shortcrust pastry as outlined in the EDC. Line a pie tin with pastry. Retain the leftovers for decorating the top of the pie. Put the pastry in the fridge while making the filling. There is no need to blind bake the pastry.
Preheat oven to 180C.
Put 250g of the mulberries, sugar and water into TM bowl. Cook for 7 minutes at 100C speed
"Counter-clockwise operation" Speed 1.Add the cornflour/water paste and cook for 1 minute 100C sp 1.
Add the remaining mulberries and mix 10 seconds
"Counter-clockwise operation" speed 2.Pour filling into base and top with decoration of choice for example, stars, strips, circles etc.
Bake for 30 minutes at 180C.
Serve warm or cold with cream or ice cream.
Base
Filling
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
Pick your mulberries in early Spring while they are in season. I have frozen some so I can make pies after the season has ended.
You can cut all the stems of the berries if you like but I don't bother.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentAbsolutely delicious ...
Absolutely delicious
I didn't have any cornflour so used 4 tablespoons of arrowroot instead and it was the perfect thickness. Not runny at all
a great way to use mulberries! I would add just a...
a great way to use mulberries! I would add just a bit more cornflower next time for a slightly firmer filling. Great recipe!
The whole family loved this. Thank you for sharing...
The whole family loved this. Thank you for sharing this great recipe
Very yummy!!! Will be making this again!
Very yummy!!! Will be making this again!
I made this today, great recipe. I added 1...
I made this today, great recipe. I added 1 tablespoon lemon juice with the water. Yum!
motorhead_1974:...
motorhead_1974:
EDC= Every Day Cookbook which came with the TM31.
Sorry but what does EDC mean? and is there a link...
Sorry but what does EDC mean? and is there a link to the EDC sweet shortcrust pastry. THanks
Fantastic recipe, I used the
Fantastic recipe, I used the sweet shortcrust pastry from the basic cookbook, divine.
Wow Wow Wow!!!!!!! This was
Wow Wow Wow!!!!!!! This was OMG delish
We have a little mulberry
We have a little mulberry tree and for the past four or so years I've been wanting to make a pie but never get around to it. Well this year I did and I have to say, YUM! My kids even loved it (2&4) and it really was delish. Thank you
Come follow me on Facebook at 'A Farm, A Kitchen & Kids'.
Not the best picture but they
Not the best picture but they turned out really well
This is a great recipe. I
This is a great recipe. I made 3 small tarts (but each one was enough for two people). I made 1 1/2 quanity of pastry and had enough left to make the decorations for the top. The filling was great - nice and firm and filled the 3 cases perfectly. I liked that you make the base and then add the whole mulberries at the end which give the filling texture. Thanks so much!
This pie is definetly worth
This pie is definetly worth making. What i really liked about it was it wasnt loaded with sugar. The 60 gms balanced well with the sweetness of the mulberries. Would definetly make this again(going to have to freeze the berries). The only alteration i would make would be to increase the filling by half due to my pie dish being a bit deeper than the norm. Thanks heaps for the recipe.
So yum, thanks for sharing.
So yum, thanks for sharing. See your recipe in action on my Facebook page http://www.facebook.com/Funwithmythermie xx
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Made this last night - and
Made this last night - and serioiusly, YUM!!!
Only thing I would say is that I was unsure if I had to blind bake the tart shell? I did blind bake it, but then the crust burnt a bit.
This went down very well with the EDC vanilla bean ice-cream.
Well done Karen. Grandma Gill
Well done Karen. Grandma Gill would be very proud of you. Love Mum