Three-way crackling plate

Name: Three-way crackling plate
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 350 g Gooseberries; 350 g Apricots; 350 g Plums and prunes; 7-10 Tbsp some + 500 g butter; 7-10 Tbsp some + 750 g flour; 300 g demerara sugar; 7-10 Tbsp Salt; 3 packages Vanilla sugar; 150 g Fresh cream; 150 g lemon curd; 150 g red fruit spread (e.g. raspberry); 7-10 Tbsp Icing sugar

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

350 g Gooseberries
350 g Apricots
350 g Plums and prunes
7-10 Tbsp some + 500 g butter
7-10 Tbsp some + 750 g flour
300 g demerara sugar
7-10 Tbsp Salt
3 packages Vanilla sugar
150 g Fresh cream
150 g lemon curd
150 g red fruit spread (e.g. raspberry)
7-10 Tbsp Icing sugar

Directions

1
Wash and drain gooseberries, apricots and plums. Clean the gooseberries. Halve and pit the apricots and plums. Grease a baking tray and dust with flour. For the crumbles melt 500 g butter.
2
Mix 750 g flour, sugar, 1 pinch of salt and 1 vanilla sugar. Pour in more hot butter. Knead into crumbles with the dough hooks of the mixer. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
3
Scarcely 2⁄3 Spread the crumbled dough on the tray and press it down to a base. Mix crème fraîche and 2 vanilla sugars. Spread as strips on approx. 1⁄3 of the dough base. Spread the Lemon Curd and fruit spread on approx. 1⁄3 of the base as well.
4
Spread the gooseberries on vanilla-crème-fraîche, plums on lemon curd and the apricots on the fruit spread. Sprinkle the rest of the crumbles evenly on top.
5
Bake in a hot oven for about 50 minutes. Remove from the oven and let it cool down. Cut into about 24 pieces. Dust with icing sugar as desired.