Fruit mince crostata (GF) Jaclyn Koludrovic
SERVES 8-10 // PREP TIME 1 HR // COOK 45 MINS (PLUS RESTING, CHILLING)
“I use this pastry with sweet and savoury cooking,” says Koludrovic. “And sometimes I make it with vegan butter.” The pastry and fruit mince can be made two days ahead. Crostata can be baked six hours ahead. Pictured p102
2 eggs
1½ tsp apple cider vinegar
300 gm gluten-free plain flour
1 tsp xanthan gum (see note)
50 gm caster sugar
70 gm almond meal
200 gm chilled unsalted butter, coarsely
chopped
1 eggwhite
2 tbsp raw sugar
Grated nutmeg and icing sugar, for dusting
Cream, ice-cream or brandy custard, to serve
FRUIT MINCE 1 green apple 250 ml (1 cup) sparkling wine 110 gm golden raisins 85 gm (¼ cup) orange marmalade, plus extra, warm, to serve 60 gm dried cranberries 40 gm brown sugar 35 gm dried apricots, coarsely chopped Finely grated zest and juice of 1 lemon 1 tsp finely grated ginger
¼ tsp ground allspice
¼ tsp ground cardamom
½ tsp ground cinnamon
25 gm unsalted butter
1 Whisk eggs and vinegar in a bowl until frothy. Sift combined flour, xanthan gum and 1 tsp salt into another bowl, then stir in sugar and almond meal. Rub butter into flour mixture until a fine crumb, then add egg mixture and combine to form a dough. Shape into a flat rectangle, cover and refrigerate to chill (1-2 hours).
2 For fruit mince, grate unpeeled apple and squeeze to remove excess moisture. Combine apple with remaining ingredients, except butter, in a bowl.
Heat butter in a frying pan over low heat, add fruit mixture and cook, stirring occasionally, until liquid has evaporated (20-25 minutes).Remove from heat, cool to room temperature and then refrigerate. 3 Preheat oven to 180°C. Roll pastry between 2 sheets of baking paper to a 45cm x 35cm rectangle, 3mm thick.
Trim to make a 40cm x 20cm rectangle, reserving trimmings. Slide pastry, still on paper, onto a large baking tray and refrigerate to chill (20 minutes). Reroll pastry trimmings between sheets of baking paper to 3mm thick and cut 34 stars with a 4cm star cutter. Spoon fruit mixture evenly over pastry leaving a 3cm-4cm border. Fold pastry edges over filling and brush with eggwhite. Decorate border with pastry stars, brush with more eggwhite, sprinkle with raw sugar and bake until golden (25 minutes). 4 Dust crostata with nutmeg and icing sugar. Brush fruit mixture with extra marmalade to glaze and serve with cream, ice-cream or brandy custard. Note Xanthan gum is available from select supermarkets or online from
The Essential Ingredient (theessentialingredient.com.au).