Rhubarb and rasp­berry crostata

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 6-8 PREP AND COOK TIME 1 HOUR 15 MIN­UTES (+ RE­FRIG­ER­A­TION TIME) 1 bunch (500g) rhubarb, rinsed, drained, trimmed 200g frozen rasp­ber­ries ¼ cup (55g) caster sugar ic­ing sugar, to serve PAS­TRY 1⅔ cups (250g) plain flour ⅓ cup (55g) ic­ing sugar ½ tea­spoon salt 150g cold un­salted but­ter

AL­MOND PASTE

1 cup (120g) al­mond meal (ground al­monds) ¼ cup (55g) caster sugar 50g but­ter, soft­ened 1 egg, beaten lightly 1 PAS­TRY Sift flour, ic­ing sugar and salt into a large bowl. Coarsely grate the but­ter into the dry in­gre­di­ents. Rub the but­ter into the flour mix­ture un­til it re­sem­bles coarse crumbs. Add the water and stir into a soft dough. Turn dough onto a bench and form into a thin disc. Wrap the dough in plas­tic wrap; re­frig­er­ate for 20-30 min­utes or un­til firm enough to roll. 2 AL­MOND PASTE Process all the in­gre­di­ents to a thick paste. 3 Pre­heat the oven to 180°C (160°C fan-forced). Chop the rhubarb into 5cm pieces and put into a bowl with the frozen rasp­ber­ries and caster sugar; toss to coat. 4 Lightly dust a large sheet of bak­ing pa­per with flour and roll the pas­try out to form a rough cir­cle ap­prox­i­mately 30cm in di­am­e­ter. Trans­fer the pas­try on the bak­ing pa­per to a large oven tray. Spread the al­mond paste in the cen­tre of the pas­try, leav­ing an 8cm bor­der. Top with the rhubarb mix­ture. Lift the sides of the pas­try up over the fruit and crimp in place (be­low). 5 Bake on the lower shelf of the oven for 45-50 min­utes or un­til crisp and golden. Dust with ic­ing sugar and serve with dou­ble cream or ice-cream, if de­sired. Not suit­able to freeze or mi­crowave.

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