This time last year we went raspberry picking in Kinglake and came away determined it would be a Christmas tradition.
In February massive fires raged through Kinglake and many properties - and lives - were lost. We were relieved to discover that the raspberry farm was operating and drove up today to pick. It was the first time Fred had been up that way since the fires, which came within 2km of our house. The bush is regenerating, as it does, and in Kinglake there was a green fur on many of the trees and a wonderful understorey of ferns.
The cafe we went to last year, after the picking, is gone, but showing signs of rebuilding. As we drove past we noticed that some of the lovely gardens had survived, flourishing in all the spring and early summer rain we've been having.
It was a typical family outing, Fred got carsick (but not in technicolour luckily), I had an anxiety attack on the winding mountain road. looking down at the skeletons of burnt trees, Martin got cross with us all for doubting his safe driving, and a dog stole Una's sandwich when we arrived - and Una ran, screaming and crying, which only excited the dog more. Certainly memorable, in that way that outings are, which is to say they blend in together, and become a sort of composite memory.
We came away with just over a kilogram of raspberries for about $16. Excellent value. Some are in the freezer, waiting to be turned into a raspberry and lemongrass trifle. Some are in the fridge for snacking. And some are sitting cooling on top of the stove, nestling on an almond frangipane and folded in a buttery pastry, which signifies a rupture in mine and Martin's lowcarb eating plan.
But you know. It's raspberries.
Recipe for Raspberry Galette
This recipe is cobbled together from a few different sources. I actually made a smaller tart and used half the amount of pastry and frangipane, and plan to make a second tart tomorrow to take in for Fred's teachers' morning tea, so have put the rest of the pastry and frangipane in the fridge to assemble the pie tomorrow.
1.5 cups plain flour
1/2 cup icing sugar
1/4 cup (about 1 lemon's worth) lemon juice
Preheat oven to 180ºC.
Place flour and butter and icing sugar in bowl and process (or do what I did and rub in softened butter with your hands). Add the lemon juice gradually and keep processing or mixing with your hands until pastry comes together easily. I didn't need all the juice.
Roll the dough into a circle on a piece of baking paper and put in the fridge. Mine ended up quite thin because of our diet, but I think it would be great to be thick and generous with it too, it's a very buttery biscuity pastry, with a strong lemon flavour. Refrigerate for 10 minutes.
75g caster sugar
100g ground almonds
1 egg yolk
A tsp of vanilla essence (or you could use something else, like brandy or cointreau)
Cream butter and sugar, then add almonds and egg yolk and mix or process well.
Spread on centre of pastry.
Toss in icing sugar if desired. Then tumble them into the centre of the tart. Quantities depend on what you've got, but probably a punnet would be enough for a smallish tart. You could adapt this recipe for most fruits and you don't really need the frangipane, but, hey, I like it.
Fold the edges of the pie pastry towards the centre. It should look rustic. Some might say messy.
Bake in mod oven for 30-35 minutes.