Cookbook review by Tracey Zabar
Start with these sweet raspberry squares from this perfectly lovely baking cookbook. Then, move on to summer fruit jam tarts. Next on my list: tarte au citron and a lovely cherry pie.
Enter the Giveaway of: Summer Fruit Pastries and Zabar's Favorite Coffee Collection and two 79th Street mugs on Instagram (Beginning on Sunday, 8/20 - check back then!) You can also enter by emailing [email protected].
Recipe excerpted with permission from Summer Fruit Pastries: 60 Bright and Fresh Recipes for Tartlets, Eclairs, Roulades, Pies and More, Ryland Peters & Small 2023. Recipe by Bronte Aurell. Photograph by Peter Cassidy (c) Ryland Peter & Small
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Raspberry Squares
200 g / 2⁄3 cup good-quality raspberry jam/jelly
300 g / 2 1⁄2 cups icing / confectioners’ sugar
1–3 tablespoons hot water
sprinkles, to decorate
SWEET SHORTCRUST PASTRY DOUGH
200 g / 1 3⁄4 sticks butter, chilled and diced
350 g / 2 2⁄3 cups plain/all-purpose flour
125 g / 1 cup plus 1 tablespoon icing/ confectioners’ sugar
1 teaspoon pure vanilla extract OR seeds from 1⁄2 vanilla pod/bean
1 egg
2 baking sheets, greased and lined with baking parchment
MAKES 12–16
These delicious pastry squares packed full of juicy raspberry jam and topped with oozing icing and sprinkles make the prettiest adornment to any summer table.
First, make the pastry. Rub the cold butter into the flour until sandy in texture, then add the icing sugar and vanilla. Add the whole egg and mix until the dough holds together and becomes smooth, taking care not to over-mix. You can also make the dough in the food processor by pulsing the ingredients together briefly, if you wish. Wrap the dough in clingfilm/plastic wrap and chill for at least 30 minutes in the refrigerator before using.
Preheat the oven to 180°C (350°F) Gas 4.
Split the sweet shortcrust pastry dough into 2 equal portions and roll into 2 evenly sized squares, around 3 mm/1⁄8 in. thick. Each one should be around 30 x 30 cm/12 x 12 in. Ensure the shapes are the same size as you will be layering them later.
Put the pastry squares on the prepared baking sheets. Prick the surfaces with a fork to prevent air bubbles forming as they bake. Pop in the preheated oven to bake for about 10–12 minutes or until slightly golden. Remove from the oven and set aside to cool on a wire rack.
On one of the cooled pastry sheets, spread a generous, even layer of the raspberry jam/jelly. Very carefully, slide the other piece of pastry on top so that it sits exactly on top of the base. Handle delicately, as the pastry can break quite easily.
Mix the icing sugar with hot water to form a smooth paste. The amount of water you will need varies depending on your sugar. If the paste is too thick, add a few drops more water. Too thin, add a bit more icing sugar. Aim for the consistency of runny honey. Spread the icing on top of the pastry to evenly cover. Top with sprinkles and leave to dry.
Using a very sharp knife, cut the edges off the pastry to make straight sides. Cut into 12 large or 16 small equal pieces to serve.
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