Elderflower rhubarb polka dot pie

PREP + COOK TIME 1 HOUR 15 MINS (+ REFRIGERATION) SERVES 6

1 cup (1 50g) plain flour

1/4 cup (40g) icing sugar

90g cold butter, coarsely

chopped

1 egg yolk

2 tsp iced water,

approximately

400g rhubarb, trimmed,

cut into 2cm lengths

250g strawberries, halved

2 tbsp cornflour

1 tbsp finely grated lemon rind

1/3 cup (80ml) elderflower cordial

2/3 cup (150g) white sugar, plus 2 tsp extra

2 tsp milk

BROWN BUTTER CREAM

30g butter

300ml thickened cream ¼ cup (40g) icing sugar, sifted

1 tsp vanilla extract

1 Process the flour, sugar and butter until crumbly. With the motor operating, add the egg yolk and enough of the water until ingredients just come together. Turn dough onto a work surface and shape into a disc. Wrap in cling film and refrigerate for 30 minutes or until firm.

2 Preheat oven to 180°C. Grease an 18cm (base measurement), 24cm (top measurement) ovenproof frying pan.

3 Combine the rhubarb, strawberries, cornflour, lemon rind, elderflower cordial and sugar in a large bowl. Spoon into pan.

4 Roll pastry between sheets of baking paper into a 24cm round. Using a 2cm round cutter, cut out 12 rounds of pastry, being careful not to cut too close to the edge of the pastry circle.

5 Place pastry on top of the fruit in the pan, tucking in around the edge. Brush with milk and sprinkle with the extra sugar. Bake pie for 35 minutes or until fruit is cooked and pastry is browned lightly.

6 To make the brown butter cream, heat the butter in a small frying pan over medium heat for 2 minutes or until butter is nut-brown. Transfer to a medium bowl and cool for 10 minutes. Add the cream, sifted icing sugar and vanilla, stirring gently to combine. Serve pie with brown butter cream.