Recipe: Almond shifter pie with gooseberries step by step with pictures | Handy.Recipes

Almond shifter pie with gooseberries

Cooked almond tart with gooseberries

Time to cook: 90 minutes

Total Servings: 8

Nutritional Value

When I came across this recipe on the Internet, I was intrigued by two things at once - the rather interesting low-gluten dough composition and the fact that it is served upside down. You have to agree that there's a certain mystery and expectation of surprise... When you don't see what your culinary creation will look like until the last minute??!! The flavors of almonds, cinnamon, nutmeg, and fresh berries are so harmoniously intertwined in the pie... They won't let you leave the table until the last piece is gone...

Author of the recipe

Ingredients for almond pie with gooseberries:


Berry filling

  • Gooseberries - 350 g
  • Butter - 70 g
  • Cane sugar (Universal TM "Mistral") - 50 g
  • Starch - 2 tablespoon
  • Nutmeg - 2 teaspoon
  • Cinnamon - 2 teaspoon

Dough

  • Almonds - 100 g
  • Wheat flour / Flour - 100 g
  • Pistachios - 50 g
  • Chicken egg - 3 units
  • Sugar cane (Universal TM "Mistral") - 100 g
  • Butter - 130 g
  • Dough leavening agent (1 unit.) - 10 g
  • Milk - 180 ml
  • Petals (almond, for decoration) - 3 tablespoon

How to cook almond pie with gooseberries step by step with photos


Prepare the first ingredients. Wash and peel very ripe gooseberries. Take a metal mold (which you could then put from the stove into the oven) with high edges and a large diameter, so that the layer of dough is not too thick. I have a 26 cm.

In this mold, melt 70g of butter, add 50g of cane sugar "Mistral" to caramelize the berries and heat gently, stirring until bubbly.

As soon as the bubbles appear, add the gooseberries and stir well, shaking the mould to make the syrup coat all the berries.

After 2 minutes, add 2 tablespoons of starch to the gooseberries through a sieve, stir again and turn off the heat. Allow to cool slightly, then sprinkle some ground nutmeg and cinnamon on top.

Turn on the oven to 180 degrees and prepare the pastry. Grind 100g of dry almonds in a coffee grinder to flour (you can preheat it in the microwave for 1 minute on high). If you have ready-made almond flour, it's even easier. Peel the pistachios from their shells and grind them to a coarse powder in a mortar or blender.

Gently beat the butter (130g) at room temperature with a hand whisk and sugar (100g), then gradually add 3 eggs and milk. Do not whisk too hard, so as not to release whey.

Add sieved flour, baking powder, almond flour and pistachios, while stirring continuously. Stir well. The dough is made to the consistency of thick sour cream, if thicker add a little more milk.

Gently pour the dough into the mold with the cooled gooseberries. Put in hot oven for 30-35 minutes. Check if it is ready with a toothpick.

Let the cake cool a little, and, covering it with a dish of suitable size, quickly turn it over. Knock on the bottom of the form, so that the berry filling does not stick, and here it is, our beauty, can't wait to taste it?!! Decorate with almond petals and fresh berries and immediately start tasting!

Nutritional Value:

Whole Dish:
Calories
4400.5 Calories
Protein
79.4 g
Fat
297.8 g
Carbohydrates
357.8 g
Per Serving:
Calories
550.1 Calories
Protein
9.9 g
Fat
37.2 g
Carbohydrates
44.7 g
100g:
Calories
305.6 Calories
Protein
5.5 g
Fat
20.7 g
Carbohydrates
24.8 g

Flour, Wheat Flour, Butter, Sweet, Eggs, Starch, Milk, Sour, Cinnamon, Nutmeg, Almonds, Baking powder, Baking, Creamy Butter, Cane Sugar, Pistachios, Cakes, almond, Petals, Pastry

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