Julie Le Clerc’s RASPBERRY CRUMBLE SLICE

The buttery shortbread base and crumble topping of this delicious slice simply melt in the mouth. Raspberry gives these squares a nice tang – you could also use lemon curd as a filling, or switch to other jam flavours, such as plum, apricot or strawberry, if you like.

> 300g plain flour

> 150g caster sugar

> 200g cold butter, cubed

> 300g raspberry jam

> 2 tbsp icing sugar

> 1 tbsp freeze dried raspberry powder

1. Preheat oven to 160°C fan bake and position an oven rack on the centre shelf of the oven. Line a 20cm square cake tin with baking paper.

2. Put the flour, sugar and butter in a large mixing bowl. Rub the butter into the flour with your fingertips until it looks like coarse breadcrumbs. Alternatively, this can be done in a food processor.

3. Spoon two thirds of the mixture into the cake tin. Press mixture down firmly using the base of a glass. Put remaining crumble mixture in the fridge.

4. Spread the jam evenly over the shortbread base. Now crumble the reserved mixture over the top.

5. Bake for 50-55 minutes until crumble topping is golden brown. Remove from the oven and leave to cool completely in the tin.

6. Mix together icing sugar and raspberry powder and dust over slice. Cut into squares or bars.

Peta Mathias

FIG & MASCARPONE FLAT TARTS

There are no amounts for this recipe. Use as much of the ingredients as you like, make the rounds any size you like and make as many as you need. Tip: less is more – don’t overload.

> Paneton puff pastry

> mascarpone

> dried or fresh figs marinated for about half an hour in Amaretto or Marsala or both

> Dark Valrhona chocolate buttons

> flaked almonds

> brown sugar

> pomegranate seeds

1. Cut out rounds of pastry about 15cm in diameter. Lay on a prepared baking tray.

2. Turn the oven up to 180°C.

3. Spread mascarpone over the pastry rounds, not quite to the edge.

4. Slice figs in slim wedges and arrange on top, cut side up.

5. Sprinkle chocolate over everything, then almond flakes and top the lot with sugar.

6. Bake in the oven for about 10-15 minutes, until pastry is golden.

7. Decorate with pomegranate seeds and eat immediately!