Grapefruit and Blueberry Pie
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 233 kcal | (11 %) | ||
| Protein | 7.8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 20 g | (13 %) |
Ingredients
- For the crust
- 150 grams Pastry flour
- 1 generous pinch Baking powder
- 3 drops Butter Vanilla emulsion
- 75 grams Crème fraiche
- 100 grams butter
- 3 tsps brown sugar
- For the filling
- 6 sheets gelatin
- 500 grams Quark
- 200 milliliters Grapefruit juice
- 40 grams sugar
- 300 grams Blueberries
- 125 milliliters Whipped cream
- 1 pink Grapefruit
Preparation steps
For the crust: Mix flour with baking powder in a bowl. Add butter-vanilla flavor, creme fraiche and butter in pieces. Chop through with a knife to form dry crumbs. Quickly knead by hand to a smooth dough. Divide dough into three portions.
Roll out each portion of dough on a baking sheet lined with parchment paper into a circle of 24 cm (approximately 9 1/2 inches) diameter. Prick dough several times with a fork and sprinkle with one teaspoon sugar. Bake crusts in a preheated oven at 200°C (gas mark 3-4, fan: 180°C) (approximately 400°F) successively for 12-15 minutes. Cool on wire racks.
For the filling: Soak gelatin for 5 minutes in cold water. Combine quark with grapefruit juice and sugar. Dissolve gelatin dripping wet over moderate heat in a small saucepan. Take 2-3 tablespoons from the quark mixture and stir into the gelatin. Stir tempered gelatin into quark mixture. Chill until the mixture starts to gel.
Rinse the blueberries. Beat cream until stiff and fold into the quark. Spread the quark mixture on the crusts and sprinkle with blueberries. Stack crust to form a layered pie. Peel grapefruit and fillet sections. Garnish pie with grapefruit sections and serve.
