This recipe first appeared in Woman’s Day.
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Ingredients
Filling
Method
1.Preheat oven to moderate, 180ºC. Lightly grease and line an oven tray.
2.In a food processor, pulse flour, sugar, polenta and salt. Add butter and zest, pulsing until mixture resembles breadcrumbs. Add a little bit of water at a time, pulsing until mixture forms a ball.
3.Knead gently on a lightly floured surface. Flatten into a disc. Wrap in cling film. Chill for 30 minutes.
4.For the filling: In a medium pot, heat verjuice, sugar and rosemary on low, stirring until sugar dissolves. Increase heat to high and boil, without stirring, for 10 minutes until reduced by two-thirds. Strain into a bowl. Whisk in butter, one cube at a time. In a small saucepan, combine flours and cinnamon. Gradually whisk in water until smooth. Simmer on medium, whisking in syrup, vanilla and salt for 3 minutes. Chill for 30 minutes. In a bowl, toss fruit with 1/3 cup syrup. Reserve remaining syrup.
5.On a lightly floured surface, roll pastry out to 30cm circle. Transfer to tray. In a jug, whisk egg yolk and water together. Brush over pastry. Dust with almond meal, then spoon filling into centre, leaving a 4cm border. Fold pastry up and over filling, pleating roughly.
6.Bake for 25-30 minutes until pastry is golden. In a small bowl, whisk egg white and extra sugar together. Brush over pastry edges. Bake for 25-30 minutes until brown and crisp. Serve in wedges drizzled with syrup and ice cream.
Note
- Pastry can be made several days in advance and kept wrapped in the fridge. Allow it to come to room temperature before rolling.