• 1 puff pastry shell (fresh)
  • 1 cup raspberries
  • 1 cup strawberries
  • 6 blackthorn berries (sloes)
  • 6 dried plums
  • 1 tablespoon flour
  • 2 mint leaves
  • 1 cinnamon stick
  • 1 cup brown sugar


  1. Preheat oven to 220°C (approximately 425°F).
  2. Roll out puff pastry and press carefully into a pie dish.
  3. Place chopped fruit, except prunes, in a saucepan.
  4. Add sugar, cinnamon stick and mint and let it macerate for 15 minutes.
  5. Dissolve flour in a tablespoon of water and add to the fruit.
  6. Stir well and cook over medium heat and bring to a boil.
  7. Reduce heat and simmer over low heat for about 5 minutes.
  8. Remove mint and cinnamon stick.
  9. Pour the filling over the pastry shell and fold excess dough onto the filling.
  10. Remove prune pits and cut in half.
  11. Garnish with prunes.
  12. Brush pastry with water and sprinkle with brown sugar.
  13. Bake in a preheated oven for about 15 minutes or until pastry is golden brown.
  14. Let pastry cool briefly and remove from pan.
  15. To serve, top each piece with a scoop of vanilla ice cream.
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