Delicious Australia – (03)March 2020

200gcastersugar

2 eggs,lightlybeaten, room

temperature

31 / 2 cups (500g) plain flour, sifted

Forthepastry,placethebutterandsugar

inthebowlofa standmixerfittedwith

thepaddleattachmentandbeatuntil

paleandcreamy.Addtheeggs,flourand

a pinchofsaltflakes,andmixtoforma

dough.Transfermixturetoa clean,lightly

flouredworksurfaceandkneaduntil

combinedandsmooth.Halvethemixture

andshapeintotwodiscs.Enclosein

plasticwrapandrefrigeratefor1 hour.

Forthealmondbutter,placethe

butter,sugarandvanillaseedsin the

bowlofa standmixerfittedwiththe

paddleattachmentandbeatuntilpale

andcreamy.Addtheeggs,1 at a time,

makingsureeacheggis wellcombined

beforeaddingthenext.Turnthemixer

tothelowestspeed,addthedry

ingredientsandmixuntilcombined.

Setasideuntilreadytouse.

Preheatovento200°C.Greasea 20cm

roundenamelpiedish.Remove1 piece

ofpastryfromfridgeandleavetostand

untilsoftenoughtoroll.Rollpastryout

between2 sheetsofbakingpaperto

about3-4mmthick.Linethebaseand

sideofthedishwiththepastry;leave

somedoughoverhangingtheside.If

pastrygetstoosoft,placein the freezer

for8-10minutestofirmup.

Arrangeapricotevenlyonthepastry

thenfillthepiewiththealmondbutter,

makingsureyouspoonit intothegapsof

theapricots,untilit’s1cmshortofthetop.

Rollouttheremainingpastry,layoverthe

topofthepie,thentrimtheedges.Pinch

andcrimpedgestoseal.Placethelightly

beateneggandmilkin a smallbowland

stirtocombine.Brushthetopofthepie

withtheeggwashandplacea holein the

centretoreleasesteamwhilecooking.

Scatterwithdemerarasugar.Refrigerate

for1 hourbeforebaking.If timepermits,

leaveovernightin refrigerator.

Bakefor 30 minutesoruntilpastry

beginstogogoldenaroundtheedges.

Reducetemperatureto180°C,rotatepie

and bake for a further 30 minutes or until

pastryis deepgoldenandcooked

through.Removefromovenandstand

for 15 minutesbeforeslicingandserving

withcremefraiche.Alternatively,leaveto

cool completely, then serve as desired.

SPARKLINGWINE&

S TR AW B E R RYJ ELLY

MAKESAPPROX. 80 JELLIES

Youwillneeda sugar thermometer for

this recipe.

500gstrawberries,hulled

280mlsparklingwine

2 tbslemonjuice

530gcastersugar

9 titanium-strengthgelatineleaves,

softenedin coldwaterfor5 minutes

Granulatedwhite sugar, to dust

Zest of 1 lime

Placethestrawberriesand100mlof

sparklingwinein a mediumsaucepan

overmediumheat.Cook,stirring,for

5-6minutesoruntilthestrawberriesbegin

tosoften.Removefromtheheat,transfer

toa blenderandblenduntilsmooth.

Strainthrougha finesieveandreturn

juicebacktothecleaned the saucepan.

Discardsolids.

Placesaucepanoverhighheatandstirin

thelemonjuice,remaining180mlsparkling

wineandsugarandbringtotheboil.Cook

untilthemixturereaches120°Cona sugar

thermometer(oruntil the mixture reduces

byalmosthalf.)

Removefromtheheatandletthe

bubblessubside.Squeezeexcesswater

fromgelatineandstirintothestrawberry

mixture.Pourintoa lightlygreased,20cm

(2Lcapacity)squarehigh-sidedbaking

pan.Allowtocooltoroomtemperature

thenplacein thefridge,making sure the

pansitsflat,tosetfirmly.

Onceset,turnontoa choppingboard

andcutinto2cmsquares.Storejelliesin an

airtightcontainerat roomtemperaturefor

upto5 days.Dustwithgranulatedsugar

and scatter with lime zest to serve.

“LATE-SUMMER

STRAWBERRIESARE

BESTFORJAMS

ANDCORDIALS,

ORYOUCANUSE

THEMTOMAKE

VINEGARORADD

TO KOMBUCHA.”

• Jo Barrett