Super Food Ideas - - FRONT PAGE -




4 large granny smith ap­ples, peeled, cored

2 cups frozen rasp­ber­ries

250g jar rasp­berry con­serve

1 vanilla bean, split

1 egg, lightly beaten

2 ta­ble­spoons flaked al­monds

1½ cups whipped cream, to serve Al­mond Short­bread Pas­try

200g but­ter, chilled, chopped

2¹⁄³ cups Light­house Bis­cuit, Pas­try and Cake Plain Flour

½ cup al­mond meal

¼ cup caster sugar

1 egg yolk

1 ta­ble­spoon iced wa­ter

1 Cut ap­ple into 2cm pieces. Place ap­ple, 1½ cups rasp­ber­ries and con­serve in a medium saucepan. Scrape seeds from vanilla bean. Add seeds and pod to ap­ple mix­ture. Place saucepan over medium-high heat. Cook, stir­ring oc­ca­sion­ally, un­til sugar has dis­solved. Bring to the boil. Boil, stir­ring oc­ca­sion­ally, for 4 to 5 min­utes or un­til ap­ple is just ten­der. Re­move from heat.

2 Us­ing a slot­ted spoon, trans­fer ap­ple and any large pieces of rasp­berry to a bowl. Re­move and dis­card vanilla pod. Re­turn pan to heat. Boil for 3 to 5 min­utes or un­til mix­ture re­duces slightly and thick­ens. Strain mix­ture into a heat­proof bowl. Set aside the ap­ple mix­ture and the rasp­berry sauce to cool com­pletely.

3 Mean­while, make Al­mond Short­bread Pas­try Process but­ter, flour, al­mond meal and sugar in a food pro­ces­sor un­til fine crumbs form. Add egg yolk and iced wa­ter. Process un­til dough just comes to­gether. Shape into a disc. Cover with plas­tic wrap. Re­frig­er­ate for 30 min­utes or un­til firm.

4 Pre­heat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 18.5cm round (base) pie dish.

5 Roll out ²⁄³ of the dough be­tween 2 sheets of bak­ing pa­per un­til 3mm thick. Line base and side of pre­pared pan with pas­try. Trim edge. Cover re­main­ing pas­try in plas­tic wrap. Re­turn to fridge. Line pas­try in pan with bak­ing pa­per. Fill with bak­ing weights or un­cooked rice. Blind-bake for 10 min­utes. Re­move weights or rice and bak­ing pa­per. Bake for a fur­ther 5 to 10 min­utes or un­til golden. Set aside for 15 min­utes to cool. 6 Fill pas­try case with ap­ple mix­ture. Top with re­main­ing frozen rasp­ber­ries and driz­zle with ¼ cup rasp­berry sauce. Brush edge of pie with a lit­tle egg. Roll out re­main­ing pas­try be­tween 2 sheets of bak­ing pa­per un­til 3mm thick. Cut into 1.5cm-wide strips. Ar­range strips over top of pie to form a criss-cross pat­tern, press­ing edges to se­cure. Brush with egg. Sprin­kle with flaked al­monds. Bake for 20 min­utes or un­til pas­try is golden. Stand for 10 min­utes. Swirl re­main­ing rasp­berry sauce through whipped cream. Serve pie warm with rasp­berry cream.

NUTRI­TION: (per serve) 3720kj; 46.2g fat; 25.7g sat fat; 10.2g pro­tein; 105g carbs; 8.1g fi­bre; 128mg chol; 227mg sodium.

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