Women's Weekly Food

BERRIESWho doesn’t adore berries?They’re a wonderful addition toany Christmas creation, whethershowcasing a pavlova or starringin a stunning homemade jam thatwould make a perfect gift. Youcan eat berries to your heart’scontent and, because they’re richin antioxidants, they’ll give you avibrant glow and clear eyes!BUYINGChoose plump, vibrant berrieswithout soft patches or juice inthe base of the container.USINGBecause berries are so delicate, tryto use them within a day or so ofbuying. Add to a smoothie, muffinbatter, simple loaf cake or just scatterover your favourite breakfast cerealwith a good dollop of yoghurt.STORINGKeep berries in containers in thefridge for up to 3 days. If buying inbulk, freeze in plastic resealable foodstorage bags. Label, date and freezefor up to 6 months.RUBYREDSLABTARTPREP + COOK TIME45 MINUTES(+ REFRIGERATION) SERVES 8``````A slab tart is an easy tart fora novice baker, as it requiresno specific bakeware.``````1⅓ cups (200g) plain flour2 tablespoons cocoa powder2 tablespoons icing sugar150g cold butter, chopped2 tablespoons iced water,approximately300g coconut yoghurt75g watermelon, peeled intothin slices3 medium figs (180g),cut into wedges8 strawberries, halved125g raspberries1 tablespoon pomegranate seeds``````POMEGRANATE GLAZE1 cup (250ml) pomegranate juice2 tablespoons cranberry sauce1 tablespoon glucose syrup or honey``````1 Preheat oven to 180°C/160°C fan.2 Pulse flour, cocoa powder, icingsugar and butter in a food processoruntil mixture forms coarse crumbs.With the motor operating, addenough of the iced water until doughcomes together. Turn onto a cleanwork surface.Shape into a rectangle.Wrap dough in plastic wrap.Refrigerate for 20 minutes.3 Roll pastry between sheets of``````baking paper to a 5mm−thick,15cm x 30cm oval. Discard top sheetof baking paper. Transfer pastry,on paper, to an oven tray. Bake for12 minutes or until cooked through.Cool to room temperature.4 Make pomegranate glaze.5 Spread yoghurt over pastry,leaving a 1cm border. Top withfruit and pomegranate seeds.Drizzle with glaze.``````POMEGRANATE GLAZECombine ingredients in a smallsaucepan over high heat. Bring tothe boil. Boil for 10 minutes or untilreduced to a syrup consistency.COOK’SNOTESRUBY RED SLAB TARTYou could also spread thetart with mascarpone insteadof the coconut yoghurt.``````To avoid pastry softening,assemble the tart closeto serving.Celebrate In Season