Nut pie with blackberries
12 servings
180 minutes
Nut pie with blackberries is an exquisite dessert inspired by Italian culinary traditions. The combination of fragrant hazelnuts, subtle notes of cinnamon and nutmeg in the dough creates a delightful texture, while the juicy blackberries give the pie a refreshing taste with a slight tartness. The layer soaked in creamy tones and vanilla sweetness perfectly complements the rich filling. This pie is ideal for a cozy family tea or festive gathering, delighting not only with its taste but also with its elegant appearance. Italians appreciate such desserts for their balance between flavor richness and natural sweetness of ingredients. Sprinkled with powdered sugar, it becomes a true culinary masterpiece that will surely leave pleasant memories.
1
Chop the hazelnuts and roast them in a dry pan, then grind.
- Hazelnut: 300 g
2
Chop the chilled butter with sugar and salt. Add the yolks, zest, and vanilla.
- Butter: 200 g
- Sugar: 1 glass
- Salt: to taste
- Egg yolk: 2 pieces
- Lemon zest: 2 teaspoons
- Vanilla sugar: 1 teaspoon
3
Mix ground hazelnuts, flour, cinnamon, and cloves separately. Gradually add the nut-flour mixture to the butter mixture while constantly stirring.
- Hazelnut: 300 g
- Wheat flour: 2 glasss
- Cinnamon: 0.5 teaspoon
- Carnation: pinch
4
Spread the dough on the bottom and sides of a greased springform pan. Roll the remaining dough into a ball, then flatten this ball into a thick pancake. Place the pan with the crust and the pancake in the refrigerator for 2 hours. Then evenly distribute the berries on the crust and chill.
- Blackberry: 650 g
5
Preheat the oven to 200°C.
6
Place the dough between two lightly floured sheets of paper and roll it into a round flatbread.
7
Cut the cake into strips 1-1.5 cm wide. Place in the freezer for 15 minutes or until firm. Then carefully arrange the strips over the berries in a grid; trim the edges.
8
Slightly beat the egg white with water and brush the dough mesh with the mixture. Place the pie form on a baking sheet and bake for 15 minutes. Then reduce the oven temperature to 180°C and bake for another 25 minutes or until the dough is golden.
- Egg white: 1 piece
- Water: 1 teaspoon
9
Remove the cooled pie from the mold and sprinkle with powdered sugar.
- Powdered sugar: to taste