This mixed berry pie recipe is the perfect dessert for someone who loves to bake and wants to satisfy all their guests! You can even make it with your kids!

SERVES 1 // COOK TIME 50-60 mins

INGREDIENTS
For the pastry
2 cups flour
2 tbsp icing sugar
145 g butter, cubed
6 tbsp cold water
1 egg, whisked
For the filling
1 cup each blueberries, raspberries, blackberries, cherries
½ cup brown sugar + extra to top
Zest and juice of 1 lemon

METHOD
1. Mix flour and icing sugar. Rub in the butter with your fingertips until the mixture forms fine crumbs.
2. Add water and mix until a dough forms. Knead lightly to form a ball. Wrap in cling film and refrigerate for 30 minutes.
3. Preheat oven to 180°C and set out a pie tin.
4. Roll out the dough to 5 mm thick. Cut out a circle a little bigger than the pie tin. Drape it over the tin and press into the sides and base. Crimp the edges.
5. Roll the remaining dough into a ball and return it to the fridge.
6. Mix all the filling ingredients and spoon into the pie shell.
7. Roll out the remaining dough and cut it into 5 strips.
8. Lay 3 strips across the pie and weave the other 2 strips through them. Trim any excess dough and crimp the edges.
9. Brush the top of the pie with egg and sprinkle with sugar. Bake for 50–60 minutes, until the pastry is golden.

Recipe & Styling: Chiara Turilli
Photography: Andreas Eiselen

Learn how to make the perfect batch of shortcrust pastry, and then use it to create this apple and raspberry tart.

The post Mixed berry pie appeared first on MyKitchen.

In season, fresh and spilling over your plate – that’s exactly how you should enjoy this mixed berry French toast with toasted almonds.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
8 eggs
½ cup milk
1 tsp cinnamon
1 tsp vegetable oil
8 slices bread
¾ cup water
1 tbsp lemon juice
1 tsp honey
1½ cups mixed berries
2 tsp cornflour
1 tsp vanilla essence
¼ cup flaked almonds, toasted

METHOD
1. Whisk eggs, milk and cinnamon together in a large shallow dish.
2. Place a non-stick pan over medium-low heat and lightly grease with oil.
3. Soak bread in the egg mixture for 20 seconds until both sides have absorbed some of it.
4. Fry the bread in the hot pan for 1–2 minutes per side until golden brown and cooked through.
5. Place the water, lemon juice, honey and 1 cup mixed berries in a pot over medium heat. Bring to the boil, then reduce the heat and simmer for
6. Mix the cornflour with 1 tbsp water and add the paste into the blackberry mixture. Whisk until the sauce has thickened. Stir in the vanilla.
7. Stack slices of French toast on top of each other and pour over the mixed
8. Top your French toast with the remaining berries and sprinkle with toasted almonds.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

For a delicious savoury option, try our French toast with chakalaka and baked beans.

The post Mixed berry French toast with toasted almonds appeared first on MyKitchen.

Even though it’s winter, you can still get beautiful berries that are frozen. Like certain veggies, frozen fruits can actually be healthier than fresh ones as they are flash-frozen immediately after being harvested. This preserves the nutrients that fresh fruit often lose on its journey from farm to shop to table. Freezing berries does alter their texture, so they are best used for baking, sauces and smoothies. Use them this season in our mixed berry tart.

SERVES 8 // COOKING TIME 1 hour 40 min

INGREDIENTS
For the pastry
115g cold butter, cut into cubes, plus extra for greasing
1 cup cake flour, plus extra for dusting
¼ cup ground almonds
1½ tsp sugar
¼ tsp salt
4–6 tbsp iced water
For the filling
1 cup mascarpone cheese
⅓ cup double-thick cream
¼ cup sugar
2 tbsp marmalade
2 tbsp water
1⅓ cups raspberries
1⅓ cups blueberries
1⅓ cups strawberries, stems removed and quartered

METHOD
For the pastry
1. Preheat oven to 180°C. Grease a large tart tin.
2. In a food processor, combine the flour, ground almonds, sugar and salt and pulse to mix. Add the butter and pulse 6–8 times, until the mixture resembles breadcrumbs.
3. Add the iced water one tablespoon at a time, pulsing each time, until the dough begins to clump together.
4. Transfer to a lightly floured surface. Shape into a ball, then flatten into a disc about 12 cm in diameter. Wrap in cling film and place in the fridge to chill for 1 hour./
5. Remove the dough from the fridge and allow to sit at room temperature for 5–10 minutes. Then return it to the floured surface and dust with flour. Using a rolling pin, roll it out until about 1 cm thick.
6. Press into the tart tin, pressing lightly into the curves. Prick all over with a fork, then bake for 10-15 minutes, or until crisp and golden. Remove from the oven and allow to cool.
For the filling
1. In a medium bowl, using an electric mixer on high, beat the mascarpone, cream and sugar for 1 minute, until stiff peaks form. Scoop the mixture into the tart crust and spread evenly.
2. In a small pot over medium heat, bring the marmalade and water to a simmer. Remove from the heat.
3. Place the berries in a bowl and pour the marmalade mixture over them. Gently mix so the berries are all well coated. Spoon the berries on top of the mascarpone mixture, slice and serve.

The post Mixed berry tart appeared first on MyKitchen.