The oven got quite a workout yesterday, baking biscuits, making the brioche and I experimented with my favourite combination of raspberries and frangipani to make a crumble tart. Being mid winter the stockpile of frozen raspberries had to suffice as a filling, although rhubarb or poached quince would also work as alternatives. The little mounds of pastry dusted with icing sugar remind me of the snow covered peaks of the Brindabella’s that are only a few hours away.
Vanilla Shortcrust Pastry
1 2/3 cups (250g) plain flour, 125g unsalted butter, 1 egg, chilled, 1 tablespoon icing sugar, 1 vanilla bean pod
Process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Whisk egg and 1 tbs chilled water in a bowl until combined, then with food processor motor running, add to flour mixture. Add icing sugar and scrape middle of vanilla bean into mixture. Process until mixture begins to form large clumps, stopping machine before mixture forms a ball. Turn pastry out on to a work surface and knead gently to bring together. Form into a disk and rest outside of the fridge for 20mins or so.
Reserve 1/2 cup of pastry. Roll out remaining pastry, drape into a baking tin and blind bake for 20mins in 180C.
100gms softened butter, 1/4 cup caster sugar, 1 egg, brandy, 1/2 cup raspberries
Mix butter and sugar together till light and creamy, add brandy and mix egg in till combined. Spoon on to cooked base, top with raspberries and grate remaining pastry over the topping.
Cook at 180C for 30-40mins till golden, if pastry isn’t brown increase oven temperature to 200C for another 5-10mins. Cool and sprinkle with icing sugar before serving.