Spelled pie filled with macadamia cream, summer fruits and Anvey Zion light mixed berries confiture

Ingredients

Ingredients (10 servings of small pie pan size 6*2)

For the dough

• 1 cup whole wheat flour
• A pinch of fine Atlantic sea salt
• A pinch of baking soda powder
• 1/3 cup unroasted macadamia nuts, finely ground (but not into a powder) in a food processor
• 1 tablespoon poppy seeds
• 4 tablespoons of unrefined canola oil + a little oil for greasing the small pie pan
• 4 tablespoons of water
• 1/2 teaspoon of natural vanilla extract

For stuffing

• 2 nectarines, pitted and sliced
• 2 plums, pitted and cut into slices
• 2 tablespoons light mixed berries confiture
• 5 tablespoons of unroasted macadamia nuts
• 5 tablespoons of water

For the decoration

• A few mint leaves

Preparation

Making the dough

• Put the flour, salt, baking soda powder, macadamia nuts and poppy seeds in a large bowl.
• Add the oil and mix and to create a texture of sand.
• Add the water and vanilla extract and knead to form a dough.
• Let the dough rest for about half an hour in the refrigerator.
• Greas the small pie pan with a little canola oil.
• Divide the dough into 12 balls.
• Flatten each ball in a pie pan, so that a thin and homogeneous layer of dough is formed.

Making the stuffing

• Heat the oven to 220 degrees.
• Put the macadamia nuts and water in a food processor to create a cream with the texture of a paste.
• Spread a spoonful of macadamia cream on each pie.
• Arrange the nectarine and plum slices on top.
• Put in the oven and bake for about 20 minutes until the dough is lightly browned.
• Remove from the oven, spread a littlelight mixed berries confiture over the fruits and let the dishes to cool.

Decoration

• Serve with some mint leaves for decoration.