Has the per­fect recipe to sweeten your day.

THIS FAM­ILY FAVOURITE IS JAM-PACKED WITH FRUIT

Sunday Tasmanian - Tassie Living - - NEWS - Donna Hay:

Atra­di­tional dessert to sweeten up your Sun­day – made even bet­ter with a scoop of ice-cream.

½ cup (60g) al­mond meal

500g straw­ber­ries, hulled and halved

300g rhubarb, cut into 3cm pieces

1 cup (220g) caster sugar

2 tea­spoons vanilla ex­tract

1 egg, beaten

2 ta­ble­spoons raw sugar PAS­TRY

1/3 cup (75g) caster sugar £

125g cold un­salted but­ter, chopped

75g cold lard, chopped

1 ta­ble­spoon ap­ple cider vine­gar

½ cup (125ml) iced wa­ter

STEP 1 For the pas­try, place the flour, sugar and salt in a bowl, then use your fin­gers to rub the but­ter and lard into the mix­ture un­til it re­sem­bles bread­crumbs. Add the vine­gar and wa­ter and bring to­gether to form a dough. Lightly knead, then shape into 2 discs. Cover with cling wrap and re­frig­er­ate for 30 min­utes. Roll out 1 of the discs to 4mm thick and use it to line an 18cm pie dish. Re­frig­er­ate for 30 min­utes. Roll out the re­main­ing disc to make a 3mm-thick 30cm x 30cm square. Cut pas­try into 15 strips, place on trays lined with bak­ing pa­per and re­frig­er­ate. Spread the al­mond meal in the base of the pas­try case.

STEP 2 Pre­heat oven to 180°C. Place the straw­berry, rhubarb, caster sugar, vanilla and corn­flour in a bowl and com­bine. Top the al­mond meal with this mix­ture.

STEP 3 Use the pas­try strips to cre­ate a lat­tice pat­tern on top of the fill­ing. Press the edges to seal and trim any ex­cess. Brush pas­try with the egg and sprin­kle with raw sugar. Cook for 60–65 min­utes.

STEP 4 Set aside for 30 min­utes be­fore serv­ing. Serves 6–8.

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