Rhubarb Strawberry Pie
Serves
12
Total Time
1hrs 40mins
Calories
393
A very pretty jewel colored dessert with fragrant vanilla bean pastry. It is simple and so delicious. A really pretty addition to any meal.
Your pastry will have a peppered look, which is a result of the vanil...
- Rhubarb650 gwashed, chopped
- Butter200 gcold, cubed
- Strawberries250 ghulled, halved
- Sugar100 g
- Vanilla bean1 ½
- Water1 tablespooncold
- Golden caster sugar50 g
- All purpose flour380 g
- Wateras neededcold
Ingredients
- 1. Add rhubarb, sugar, vanilla bean and water to the TM5 bowl
- 2. Cook - approx 12 min, 100°C, reverse gentle stir
- 3. Remove vanilla bean, dry and reserve for another use
- 4. Allow filling to cool completely
- 5. Add golden caster sugar and vanilla bean to the clean TM5 bowl
- 6. Mix with MC in place - approx 10 sec, speed 10
- 7. Then add butter and all purpose flour to the TM5 bowl
- 8. Mix with MC in place 10 sec/speed 6 until resembles bread crumbs and is starting to come together
- 9. Add water through hole in lid bit by bit
- 10. While you continue to mix on Interval speed
- 11. Remove pastry from bowl onto lightly floured baking mat
- 12. Divide into two, a bigger portion for the base
- 13. Roll out to line a deep pie dish (20-23cm diameter)
- 14. Place in freezer for 20 minutes
- 15. Pre-heat oven - 190°C
- 16. Fill pie dish with cooked rhubarb and stud with strawberries
- 17. Roll out top and crimp edges. Cut a small cross in the center of the pie to allow steam to escape
- 18. Bake until golden brown - 30 min, 190°C
- 19. Transfer onto cooling rack
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
