- 165 grams almonds
- 125 grams plain flour
- 125 grams Butter
- 1/2 teaspoon cinnamon
- 1 egg yolk
- 1 tablespoon lemon juice
- 100 grams caster sugar
- 375 grams raspberries, Fresh or Frozen
- 125 grams caster sugar
- 1 tablespoon cornflour
Describe the preparation steps of your recipe
Blitz Almonds 8secs Sp 9
Add remaining PASTRY ingredients and mix 10secs sp 4.
Cover and pop into fridge for 30mins - 1hr.
Add Raspberries,Sugar and Flour to bowl and Cook 6-8mins 90deg sp 4.
Preheat oven to 190deg and grease 23cm loose bottom tin.
Roll pastry to desired thickness on thermomat then flip onto tin and press in until even.
Pour in berry mixture then arrange remaining pastry ontop in desired shape - Lattice/Stars etc.
BAKE at 190deg for 15mins then reduce heat to 160/170deg for 25mins
Allow to cool for filling to set and serve with cream/icecream..
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
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