RASP­BERRY AND CRAN­BERRY SHORT­BREAD TART

Better Homes and Gardens (Australia) - - Christmas Baking -

Prepa­ra­tion time 20 mins plus 30 mins chill­ing Cook­ing time 25 mins Serves 10

250g un­salted but­ter, chopped, cold, plus ex­tra to grease 2/3 cup ic­ing sugar mix­ture, plus ex­tra to dust

2½ cups plain flour, sifted

1 tsp vanilla ex­tract

½ tsp bi­car­bon­ate of soda Rib­bon, mini bells and red

choco­late but­ton, to dec­o­rate ½ cup rasp­berry jam

¼ cup dried cran­ber­ries,

very finely chopped Finely grated zest of ½ or­ange

STEP 1 Pre­heat oven to 180ºc fan­forced (200°C con­ven­tional). Put but­ter, ic­ing sugar, flour, vanilla and bi­carb in a food pro­ces­sor and process un­til dough just comes to­gether. Di­vide dough into 3 equal por­tions, com­bine 2 and cover with plas­tic wrap, then re­frig­er­ate.

STEP 2 Roll out re­main­ing dough por­tion be­tween 2 sheets of bak­ing pa­per to 4mm thick to form a rough cir­cle. Re­frig­er­ate for 30 min­utes un­til firm.

STEP 3 Line 2 oven trays with bak­ing pa­per. Use a 4cm star cut­ter,

5 x 5cm rein­deer cookie cut­ter and a 9 x 6cm sleigh cut­ter, to cut out 7 stars, 4 rein­deer shapes and 1 sleigh shape from the rolled dough, re-rolling as nec­es­sary. Ar­range shapes on pre­pared trays, 2cm apart, and re­frig­er­ate for 15 min­utes.

STEP 4 Mean­while, grease base and side of a 25cm (base mea­sure­ment) fluted re­mov­able base tart tin with ex­tra but­ter, then line base with bak­ing pa­per. Press re­served larger por­tion of dough into base of pre­pared tin.

STEP 5 Bake tart base for 25 min­utes or un­til golden brown, and bake the stars, rein­deers and sleigh shapes for 15 min­utes or un­til very light golden. Set shapes aside to cool to room tem­per­a­ture. Dust shapes in ic­ing sugar mix­ture. Tie rib­bons and bells around rein­deer necks to dec­o­rate, if de­sired. Add choco­late but­ton for Ru­dolph’s nose.

STEP 6 Mean­while, com­bine rasp­berry jam, dried cran­ber­ries and or­ange zest in a small bowl then spread to com­pletely cover the cooked warm tart base. Re­move from tin and trans­fer to a serv­ing plate. STEP 7 Ar­range dusted sleigh and rein­deers on top of the jam layer on a rib­bon across the mid­dle of the tart. Ar­range dusted stars above and be­low around the tart edge. Serve.

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