QUANTITY: 8 servings

100 g butter
70 g powdered sugar
180 g flour
1 pinch of fine salt
1 egg yolk
1-2 teaspoons of cold water


75 g soft butter
75 g sugar
75 g almond flour  
1 egg (50 g)
1 pinch of fine salt
1 teaspoon Amaretto (or almond extract)


Fresh plums and blackberries


1. Mix all the ingredients for the crust with a FOODIE hand mixer. Pour the dough on the BAKE-IT baking mat, gather the dough with your hands, form a ball and flatten it. Let it rest in the refrigerator for minimum 30 minutes.

2. Prepare the almond crème, Mix soft butter and sugar, add almond flour, salt, whipped egg and Amaretto or extract and stir till the crème is homogeneous. Refrigerate.

3. Prepare the plums, wash and cut them into pieces, take out the plum stone. Gently rinse the blackberries.

4. Use BAKE-IT and roll out the dough and line the bottom of the PICNIC pie pan.

5. Spread the almond crème on the crust, decorate with slices of plum and blackberries.

6. Bake the pie at 180 degrees C for 30 – 40 minutes until the crust is golden. Let it rest in the PICNIC form for a moment and then on a wire rack. Serve with whipped crème, crème fraiche or vanilla ice crème.


You can prepare the crust and almond crème days in advance, as long as they are
kept cool in the refrigerator.


Recipe by @magasinet_lækkerier

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