If you want to bake pies from scratch, but baulk at fiddling with pastry, meet your new favourite recipe. This Australian classic is a true tart, but you pipe batter into the tin to make the crust – no rolling required. And the results are beyond good – they are world class.Â
For more information about the Wildbrumby Schnapps Distillery, visit wildbrumby.com
Ingredients
Method
Preheat oven to 190 degrees C fan-forced (210 degrees C conventional). Combine 2 punnets raspberries in a medium saucepan with 75g of the sugar, marmalade and ¼ cup water. Cook over medium heat for 20 minutes, until thickened. Set aside to cool.Â
Put butter, remaining sugar and spices in the bowl of an electric mixer and beat with the paddle attachment on high speed for 5 minutes, until light. Beat in egg, yolk and 2 Tbsp of the schnapps, then fold in flour and hazelnut meal.Â
Put batter in a piping bag with a 1cm round nozzle and pipe three-quarters of the mixture into the base and side of a greased 24cm fluted tart tin, then spread raspberry mixture on top. Add extra plain flour to remaining batter (to thicken it slightly) and pipe crosshatch lines on top. Bake for 22-25 minutes, until golden. While hot, brush top of the tart with remaining schnapps. Cool on a wire rack.Â
Whip mascarpone, cream, icing sugar and vanilla into soft peaks, then dollop on tart. Top with remaining raspberries, pistachios and a dusting of icing sugar. Serve.
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