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BERRY COSTATA

Kelly Lowdon

If you re short on time when having guests for dinner, but really really feel the need to make a dessert, then this is a really quick and easy dessert that is sure to please.  Just don't do what I did the first time and use buckwheat flour.  It didn't taste inedible, but it didn't taste really flash either.  Sorry Mr. Buckwheat but this dessert just isn't for you.  Also feel free to mix and match the fruit you use.  I have seen many free form tarts made with seasonal stone fruit, apples or pears.  My advice is keep it simple and use what's in season.  

INGREDIENTS

300 g mixed fresh or frozen berries

1 teaspoon ground cinnamon

30 g custard powder

2 tablespoons caster sugar

1 egg white

6 sugar cubes, crushed

Thick cream, to serve

Pastry

200 g (1 1/3 cup ) plain flours

150 g cold butter cubed

100 g sour cream

METHOD

To make the pastry, place the flour and butter in a food processor and process to combine. Add the sour cream and process until the mixture comes together to form a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 180°C.

Roll out the pastry onto a pizza tray lined with baking paper.

Combine the berries, cinnamon, custard powder and caster sugar in a medium bowl and pile into the centre of the pastry.   Fold the overhanging pastry over in a rough free form style in encase the filling.

Brush the edges with egg white and sprinkle with raw sugar. Bake for 30-35 minutes. Serve with cream.