AUGUST 2017FOODTOLOVE.COM.AU 133
Blushing quince pie
SERVES 8 PREP AND COOK TIME1 HOUR 15 MINUTES
(+ REFRIGERATION TIME)
100g butter, chopped
2kg quince, peeled, cored, chopped
coarsely
¾ cup (165g) caster sugar
½ cup (125ml) white wine
1 egg yolk, beaten lightly
1 teaspoon cinnamon sugar
2 teaspoons icing sugar
custard, cream or ice-cream, to serve
PA S T RY
150g butter, softened
¼cup (55g) caster sugar
1 teaspoon vanilla bean paste
1egg
1¾ cups (260g) self-raising flour
2 tablespoons custard powder
1 Melt the butter in a large saucepan;
addthequinceandstirtocoat.Addthe
caster sugar and wine; cook, covered,
for25minutes.Removelid;cookfora
further 20 minutes or until the liquid
has reduced and the quince are tender.
Drain the quince over a bowl; cool.
2 PASTRYBeatthebutterandsugarin
asmall bowl with an electric mixer until
light and fluffy. Add the vanilla and egg;
beat until combined. Stir in sifted flour
and custard powder. Turn pastry onto
bench; knead lightly until smooth. Shape
into two flat discs. Wrap in plastic wrap;
refrigerate for 30 minutes.
3 Preheat oven to 180°C (160°C fan-forced).
4 Roll one pastry disc between sheets of
baking paper until large enough to line
a 22cm pie dish. Ease pastry into dish;
trim edge. Fill with the cooled quince (left).
Brush pastry edge lightly with water.
5 Roll the remaining pastry between
sheets of baking paper until large enough
to cover the top of the pie. Place over the
quince filling; crimp the edges together
decoratively. Trim any excess pastry.
Gather the pastry trimmings and roll
out between sheets of baking paper for
decorations. Refrigerate the pie and rolled
pastry for 10 minutes or until firm. Cut
out decorations from pastry with the
tip of a sharp knife.
6 Brush the top of the pie with egg yolk.
Sprinkle with the cinnamon sugar and
top with the decorations (left). Bake for
about 30 minutes or until the pastry is
golden brown. Dust the warm pie with
sifted icing sugar and serve with custard,
cream or ice-cream, if desired.
Suitable to freeze. Not suitable
to microwave.Step 4Rhubarb and
raspberry crostata
SERVES6-8PREP AND COOK TIME1 HOUR
15 MINUTES (+ REFRIGERATION TIME)1 bunch (500g) rhubarb, rinsed, drained,
trimmed
200g frozen raspberries
¼ cup (55g) caster sugar
icing sugar, to serve
PA S T RY
1⅔ cups (250g) plain flour
⅓cup (55g) icing sugar
½ teaspoon salt
150g cold unsalted butter¼ cup (60ml) iced water
ALMOND PASTE
1 cup (120g) almond meal (ground
almonds)
¼cup (55g) caster sugar
50g butter, softened
1 egg, beaten lightly1 PASTRYSift flour, icing sugar and salt into
alarge bowl. Coarsely grate the butter into
the dry ingredients. Rub the butter into
the flour mixture until it resembles coarse
crumbs. Add the water and stir into a soft
dough. Turn dough onto a bench and
form into a thin disc. Wrap the dough in
plastic wrap; refrigerate for 20-30 minutes
or until firm enough to roll.
2 ALMOND PASTEProcess all the
ingredients to a thick paste.
3 Preheat the oven to 180°C (160°C
fan-forced). Chop the rhubarb into 5cm
pieces and put into a bowl with the frozen
raspberries and caster sugar; toss to coat.
4 Lightly dust a large sheet of baking
paper with flour and roll the Pastry out
to form a rough circle approximately
30cm in diameter. Transfer the Pastry
on the baking paper to a large oven tray.
Spread the Almond Paste in the centre
of the Pastry, leaving an 8cm border.
Top with the rhubarb mixture. Lift the
sides of the Pastry up over the fruit
and crimp in place (below).
5 Bakeonthelowershelfoftheovenfor
45-50 minutes or until crisp and golden.
Dust with icing sugar and serve with
double cream or ice-cream, if desired.
Not suitable to freeze or microwave.Step 4Line the pie dish with the pastry and
fill with the cooled quince.
Brush pie with egg yolk, then sprinkle with
cinnamon sugar and top with decorations.
Step 6