This raspberry scrunch pie is a perfect Autumn weekend bake – bursting with Bonne Maman’s Raspberry Conserve and your choice of peaches, plums or nectarines. Now, what will you choose as the finishing topping…ice cream, custard or cream?
- 4 tbsp Bonne Maman Raspberry Conserve
- 400g ripe plums, peaches or nectarines
- 1 small orange, juiced
- 250g chilled puff pastry
- flour for dusting
- 150g Madeira cake, thinly sliced
- 50g white marzipan, coarsely grated
- 1 small egg, beaten
- 2 tbsp golden caster sugar
1Preheat the oven to 190°C (fan oven 170°C), gas mark 5.
2Halve and stone the fruit. Cut into thick slices and put into a bowl. Stir in the conserve and orange juice.
3Roll the pastry out thinly on a lightly floured surface to a rough circle about 25cm (10in) round. Lift onto a baking sheet (it will hang over the edge but don’t worry).
4Lay the cake slices in an overlapping circle, roughly 18cm (7in) in diameter in the centre of the pastry. Sprinkle with the marzipan and pile the fruit mixture on top.
5Now, bring the edges of the puff pastry up and over the fruit., folding and pinching it as you go. The pastry won’t cover all the fruit but should form a wide, roughly pleated edge.
6Brush the pastry with beaten egg and sprinkle generously with the sugar.
7Bake the pie in the preheated oven for 40-45 minutes or until puffed and deep golden brown. Allow to cool for 10 minutes before serving as the fruit juices become very hot.
8Finish with a good ready-made hot or chilled vanilla custard, ice cream or chilled single cream