The perfect family dessert for winter..
You will need:
250 grams Y.V.Fresh strawberries quartered
1 ½ cups Y.V.Fresh mixed raspberries and blackberries
¼ cup caster sugar
2 tablespoons cornflour
1 teaspoon finely grated lemon
1 ½ cups plain flour
2 tablespoons icing sugar
125g unsalted butter, chilled, chopped
1 egg yolk
1 tablespoon chilled water
1 egg lightly beaten
1 tablespoon raw sugar
Place half the strawberries and half of the berries in a saucepan over medium heat. Add caster sugar cornflour and grated lemon. Cook stirring for 4 to 5 minutes or until mixture has thickened and heated through. Stir in remaining strawberries and berries and set aside
To make the pastry: process the flour, sugar, and butter together until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until pastry just comes together, adding more water if necessary.
Turn pastry into a lightly floured surface. Knead gently until smooth. Shape into a 2cm thick disc. Wrap in baking paper and refrigerate for 20 - 30 minutes or until firm enough to roll out.
Preheat oven to 200 degrees celsius. Lightly grease a 3cm deep, 20cm base, loose bread round flat tin. Roll pastry between 2 sheets of baking paper until 4mm thick. Line tin with pastry. Trim the excess pastry and refrigerate tin and cover for 30 minutes.
Place tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 12 minutes. Remove paper and weights and bake for 10 minutes or until golden brown.
Roll reserved pastry between 2 sheets of baking paper to form a 24cm x 15cm rectangle. Using a knife, cut pastry lengthways into twelve 1.5cm - wide strips. Fill pastry case with berry mixture. Brush the edges with egg.
Arrange the pastry strips in a lattice pattern over the pie filling. Press the edged to seal. Trim excess and brush with eggs and sprinkle with raw sugar. Bake for 25 minutes or until golden. Set aside for 1 hour to cool. Serve with cream