- For the base:
- 1 cup raw pistachios, shelled
- 1½ cups cake flour
- 3 t sugar
- ½ t salt
- ¾ t ground cinnamon
- 100 g butter, softened
- ½ cup cold water
- For the filling:
- 3 cups mixed berries (you can use a combination of fresh and frozen)
- 1 T cornflour
- 1 lemon, juiced
- 4 T sugar, plus extra for sprinkling
- 2 T milk
Preheat the oven to 180°C. Place the pistachios on a baking tray and roast for 10 minutes, or until toasted. Set aside to cool, then pulse in a food processor until coarse.
Mix all the dry ingredients for the dough with the pistachios. Using a food processor, or your fingers, rub the butter into the dry ingredients until no pieces larger than raisins are visible.
Add the water, 1 T at a time, so that the dough easily comes together. Do not allow it to become sticky. Cover and chill for at least 1 hour.
Meanwhile, make the filling. Gently mix all the ingredients except the milk in a large bowl, taking care not to bruise the berries. Set aside.
Roll out the dough on a lightly floured surface, or between two sheets of baking paper, to form a rough 30 cm circle, then transfer onto a baking sheet.
Scoop the filling onto the dough, leaving a border of approximately 5 cm. Fold the edges towards the centre, overlapping in places – there’s no need to be precise!
Brush the edges with the milk and sprinkle liberally with sugar.
Bake at 200°C for 40–45 minutes, or until the crust is golden brown and the filling is soft and bubbling.