Bases of commercial puff pastry are given the textural treatment with a simple crumble. Paired with a tangy raspberry fool and the unexpected spice of pink peppercorns, they make for a surprisingly simple dessert.
- 375 gm sheet butter puff pastry (see note)
- 1⁄2 egg, lightly beaten
- 40 gm plain flour
- 60 gm caster sugar
- 30 gm butter, softened
- 40 gm (1⁄2 cup) flaked almonds
- Icing sugar, for dusting
- 1⁄2 tsp pink peppercorns, crushed
- Raspberries and basil leaves, to serve
- 125 gm (1 punnet) raspberries
- Juice of 1⁄2 lemon
- 40 gm (1⁄4 cup) pure icing sugar
- 400 gm crème fraîche
- Scraped seeds of 1 vanilla bean
- 1Preheat oven to 200°C and line a large oven tray with baking paper. Cut out 10cm rounds from pastry and place on prepared tray, dock with a fork and brush with egg.
- 2Place flour, 40gm of caster sugar, butter and a pinch of salt in a bowl and rub butter in to form coarse crumbs. Stir in almonds, then scatter mixture over pastry rounds. Bake, turning tray mpartway through cooking, until golden brown and crisp (15-18 minutes). Cool on a wire rack, then dust with icing sugar.
- 3For raspberry fool, crush raspberries in a small bowl with lemon juice and half the icing sugar. Whisk crème fraîche, vanilla and remaining icing sugar in a bowl to soft peaks, then fold in raspberry mixture to form a ripple effect.
- 4Combine pink peppercorns, remaining caster sugar and a pinch of salt in a bowl.
- 5Top galettes with raspberry fool, scatter with extra raspberries and pink peppercorn mixture and serve.
We like Carême butter puff pastry, which comes in pre-rolled 375gm sheets.