Tart’s star-stud­ded role

South Waikato News - - NEWS -

This mixed berry tart is a favourite at Christ­mas. A few drops of almond essence boosts the fra­grance of the pas­try. Serve with whipped cream or ice cream.

Berry Merry Christ­mas Tart Pas­try: 170g soft­ened but­ter

cup white su­gar Few drops almond and vanilla essences

cup nat­u­ral unsweet­ened yo­ghurt

cup ground al­monds 1 cups white flour 1 tsp bak­ing pow­der Pinch salt Berry fill­ing: 1kg frozen mixed berries 1 Tbsp water 1 cup su­gar 4-5 Tbsp corn­flour Ic­ing su­gar for dust­ing Cream but­ter and su­gar, add essences and yo­ghurt, and beat un­til fluffy. Add ground al­monds.

Sieve the flour, bak­ing pow­der and salt over the dough, fold through the creamed but­ter mix­ture; if sticky add a lit­tle sifted flour and mix again.

Press this on to greased 330mm x 230mm slice tray, re­serv­ing the re­main­ing dough.

Bake at 150C for 15 min­utes or un­til firm to touch.

Re­move and cool.

Lightly flour the bench, roll out the rest of the pas­try to 3mm thick. Make stars us­ing cut­ter (keep ex­tra stars and bake sep­a­rately).

Mean­while, make the fill­ing. Bring berries, water and su­gar slowly to boil, sim­mer un­til ten­der. Strain half a cup of juice from pot and cool to luke­warm.

Com­bine 4 Tb­sps of corn­flour and berry juice, add to berry mix, in­crease heat and stir un­til thick.

Al­low the thick­ened mix­ture to cool to luke­warm then spread over cooled base. Place (un­baked) stars on top.

Re­turn to oven and bake for a fur­ther 12 min­utes or un­til the stars are cooked.

At the same time, bake any re­main­ing stars on an oven tray. To serve, al­low to cool to room tem­per­a­ture, cut into squares, add an­other baked star if pre­ferred and sprin­kle with ic­ing su­gar. The Press

BERRY TART: A Christ­mas star.

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