ingredients

pastry

• 340g flour (you can also substitute with spelt flour)
• 225g cold butter, cubed
• 120g crème fraiche

egg wash

• 1 egg yolk
• 1 tbsp milk

filling

• 500g raspberries
• zest of 1 lemon
• 40g caster sugar (or less if your berries are nice and sweet)
• 2 tbsp elderflower water (rose water is also great)
• raw sugar to scatter
• icing sugar to dust and edible flowers (optional)

Throw all the pastry ingredients in a bowl. Massage with your hands until a rough dough forms. It will feel quite sticky and there will be streaks of butter – this is a good thing. Cover in plastic wrap and allow to rest in the fridge for at least 20 minutes.

Preheat oven to 170ºC. Combine the filling ingredients in a bowl, tossing gently to coat, and place in the fridge until you are ready to go.

Working quickly, remove pastry from fridge, roll out into a circle, about 3mm thick and don’t worry about the edges, rough is almost the aim.

Transfer to a baking sheet lined with baking paper. Then place the raspberry filling in the centre of your pastry circle, you want about a 5cm border all the way around, then gently fold up the pastry edges to create a rough crust to encase the fruit.

Whisk together the egg yolk, milk and a pinch of salt. Brush pastry edges thoroughly with the egg wash and scatter with a generous amount of raw sugar. Bake until the edges look golden, about 40-50 minutes.

Serve with icing sugar, flowers (optional), cream or ice cream.

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Katrina Meynink is a food writer, cookbook author, and mum to two gorgeous girls. She has recently written a charming new children’s book, Lulu Le Baby Chef. The tale of a prodigious toddler chef’s search for the missing ingredient. Available in all good bookstores and online at thelittlecrumb.com.au