Apple and raspberry crostata
Reduced fat oil spread
1⅔ cup(s), (250g)
80 g, raspberry
2 medium, cut into thin wedge
1 cup(s), (15 raspberries)
- Preheat oven to 200°C or 180°C fan-forced. Process sugar, baking powder, buttery spread and 1½ cups (225g) flour in a food processor until combined. Add eggs and process until mixture forms a ball. Reserve one-quarter of dough.
- Roll remaining dough between 2 sheets of baking paper to make a 30cm circle (sprinkle dough with a little remaining flour to stop it from sticking). Place pastry (still on bottom layer of baking paper) on a baking tray.
- Spread pastry with raspberry spread, leaving a 2cm border. Arrange apple over spread.
- Using remaining flour, roll reserved dough into a ball. Cut ball into 8 equal portions. Roll portions into long strips and place over tart in a criss-cross pattern. Fold edge of pastry base over to create a rim. Top with raspberries. Bake for 25 minutes or until pastry is golden. Set aside to cool to room temperature. Serve.
Add it: 99% fat-free plain yoghurt to serve. Swap it: Raspberries for blueberries or blackberries.