Cover the pastry with baking paper and fill it with pastry weights, rice or lentils. Pierce the pastry all over with a fork so steam can escape while it cooks. Carefully place the pastry over the pie pan and gently press the edge of the pastry into the edges of the pan. If you have a pan with a removable base you won’t need to do this step. This will allow you to lift it out when it has cooled. Lightly grease a fluted quiche/pie pan and line with baking paper so that the edge of the paper is slightly higher than the pie pan. Sprinkle the sugar and corn flour over the fruit and stir carefully until the fruit is well coated. Put all your cut fruit into a large mixing bowl. If the stones do not come away easily, cut around it as close as you can and then proceed. Don’t feel you need to adhere exactly to this recipe, omit apricots if you don’t like them, or make it with only peaches or plums, it all works! Halve the fruits and gently remove the stones. * Available in the refrigerated section in most supermarkets They are perfect for pies and they’re quick and easy though, so don’t worry! I have used ready-made pastry in this recipe, which makes it even more simple.Ģ tbsp corn flour (corn starch/ harina de maiz) Make the most of stone fruits this season. Showing friends through the Mercado Central is still one of my favourite ways to acquaint people with Spain, plus, it never gets boring when you’re the tour guide as everything is always changing. Restaurants and bars are opening again and it’s a joy to be strolling around the historic centre. Awakening in the fresh light, the city is alluring, people are in their summer-fun mode and the pace is perfect. How fabulous is Valencia during the summer? The weather is magnificent and the city has a more relaxed vibe.
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