Cherry Plum Latticed Shortcake (Crostada)

For the pastry

125g butter

125g sugar

1 egg, lightly beaten

125g self raising flour

125g plain flour

Whisk butter and sugar together, add egg and mix well.

Add the combined flours and mix with a metal spoon to make a soft dough.

Wrap in cling wrap and place in the fridge for at least an hour. This makes the pastry firm enough to roll.

For the filling

Approximately 2½ cups stewed cherry plums, sweetened to taste

Cornflour paste: 4 teaspoons cornflour, mixed to a paste with approximately ¼ cup cold water.

A small amount of egg white, lightly whisked

Heat the stewed cherry plums until boiling, then thicken with the cornflour paste.  Cool.

The mixture should thicken to a custard type consistency, though not too thick.  You may need a little more cornflour paste but use with care – too much will mean losing that wonderful cherry plum “zing” and the mixture will by its very nature thicken as it cools.

Leave the filling to cool.

To assemble

Grease a slab to 18cm x 28cm maximum.

On a lightly floured board or bench, roll two thirds of the dough out to fit the base.

Place in the greased tin and brush with egg white.

Spoon in the cooled cherry plum mixture. 

Roll out the other piece of pastry and cut into 8mm strips.  Place in a lattice pattern over the fruit.

Bake at 190°C for 5 minutes, then turn oven down to 170°C and cook for a further 20 to 25 minutes, or until the lattice is golden brown. 

The crostada is best left to stand for at least 30 minutes, after which it can be cut into serves beautifully and is delicious served with cream and/or a home-made ice-cream.