A Perfect Pantry

Ingredients

Pastry base

• 150g Gluten Free plain flour
• 1 ½ tbsp. gluten free icing sugar
• 60g unsalted butter
• 1 egg yolk
• 1 – 2 tsp. milk
• ½ tsp. vanilla paste

 

Mulberry filling

• 1 small green apple, peeled and grated
• 2 cups mulberries, stalks removed
• ½ cup caster sugar
• 3 tbsp. gluten free cornflour
• Pinch cinnamon

 

Meringue top

• 3 egg whites
• ¾ cup caster sugar
• 1 tsp. cornflour
• Pinch cream of tartar
• ½ tsp. vanilla paste

 

Directions

To make the pastry

1. Place the gluten free flour, icing sugar and butter into the food processor and process until the butter is completely mixed into the flour. Add the egg, milk and vanilla and blend to become a ball. Lightly knead on a floured bench. Flatten to a disc, wrap in cling wrap and place in the fridge to rest for a minimum of 1 hour.
2. Roll the dough out to be 3mm thick and line a loose bottomed flan dish (25cm x 3cm) with the pastry. Rest for a further 20 minutes. Place a piece of baking paper on top of the pastry and cover with blind baking beads.
3. Pre-heat oven to 180°C and bake for 15 minutes with the blind baking beads. Remove the blind baking beads and cook for a further 12 minutes or until a light golden colour. Let cool.

 

To make the mulberry filling

4. Mix together the grated apple, mulberries, sugar and cinnamon in a pot and heat on a medium to high heat until the mixture is just about to boil. Mix the cornflour with 2 tbsp. water and add to the mixture, whilst briskly stirring. Once the mixture is thickened, take off the heat and let cool.

 

To make the meringue top

5. In a clean stainless steel bowl, place the egg whites, caster sugar. Whisk over a pot of boiling water until the sugar has dissolved. Take off the heat and place into the bowl of the bench mixer. Add the cornflour, vanilla paste and cream of tartar. Whisk until stiff peaks are formed and the meringue is glossy, about 5 minutes.

 

Slice assembly

6. Pre-heat the oven to 180°C.
7. Evenly spread the mulberry filling on top of the pastry base. Evenly spread the meringue on top of the mulberry filling and using a hot spoon, make some decorative peaks.
8. Bake for 8 minutes. Let cool.
9. Serve.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Hand Mixer