Recipe: Pastry Basket with Mixed Fruit
1 Oct 2011
Serves 6 to 8
INGREDIENTS
1 tray of Cameron Highlands strawberries—cut into quarters
1 tray Blueberries
2 plums, pitted and cubed
2 sheets of frozen short crust pastry
Plain flour for rolling
2 tbsp sugar
Fresh cream or yogurt or mix both together
METHOD
Preheat the oven to 200°C. roll out the short crust pastry on a floured surface to the size of the bowl you want to line. i use 1½ sheets (need to join) to get a nice square deep pastry basket. Lightly grease bowl and line with the pastry pressing into corners and sides of bowl. to ensure pastry will not drop down the sides leave a little pastry over hanging the top edges. Cover with greaseproof paper and add two slices of bread–what we call baking blind. Bake in preheated oven for approximately 10 minutes or until golden. remove the bread and greaseproof paper after about six minutes. remove bowl from oven and allow to cool. Mix the fruits together in a bowl and sprinkle with sugar. When the pastry is cooled, line the base with either cream or yogurt and add the fruits on top. Garnish the top with a little cream or yogurt and fruits. a very elegant dessert and a real taste of summer.