Sunday, October 5, 2008
Shortcrust and puff pastries combine in a pretty casing for summer fruits and cream. Recipe serves 7.
1 sheet frozen ready-rolled shortcrust pastry, thawed
2 sheets frozen ready-rolled butter puff pastry, thawed
Beaten egg, to glaze
1 pint (600 ml) carton fresh cream
1/2 cup icing sugar, sifted
4 teaspoons orange flavored liqueur or 1 teaspoon vanilla flavoring essence
4 ounces (125 g) very small strawberries
4 ounces (125 g) fresh figs, quartered
4 ounces (125 g) redcurrants
4 ounces (125 g) blackberries or boysenberries
4 ounces (125 g) raspberries
4 ounces (125 g) blueberries
1 large kiwi fruit, peeled and sliced
1. Line a large baking tray with non-stick baking paper. Place the short crust pastry sheet on a lightly floured, cold, dry surface. Using a 3 inch (8 cm) pastry cutter and a sharp knife, cut the circle into a flower shape with 7 petals. Transfer the pastry shape to the baking tray. Prick all over with a fork.
2. Place one sheet of puff pastry on the floured surface; brush lightly with cold water and place the second sheet of puff pastry on top. Roll over lightly with a rolling pin to seal the two sheets together. Using the pastry cutter and sharp knife, cut into a similar flower shape, as in Step 1. Cut out the inside of the petals, leaving a 1/4 inch (6 mm) border of pastry around each one. Remove the cut-out pastry.
3. Brush the shortcrust pastry 'flower' with egg. Carefully lay the puff pastry on top and brush with egg. Chill for about 30 minutes.
4. Preheat the oven to 450 degrees F (220 degrees C). Bake the pastry 'flower' for 25 minutes, or until golden brown. Carefully transfer to a wire rack to cool completely.
5. For the filling, beat together the cream, icing sugar and liqueur or vanilla essence with an electric mixer until soft peaks form.
6. Put the pastry base onto a serving plate. Spoon the whipped cream mixture into the cut-out petals. Arrange a different type of fruit over the cream in each petal and serve within 2 hours.