LCBO Food & Drink Early Summer 2017

1 For the pastry, combine the flour, sugar and salt together in a large bowl. Add the butter pieces and refrigerate for 15 minutes. 2 With your fingertips or a pastry blender, work the butter into the flour until the mix- ture resembles coarsemeal. Some larger pieces of butter should still be visible. 3 Combine the ice water and lemon juice and drizzle over the flour mixture. Toss with a spatula until the liquid is incorporated, then squeeze with your hands just until the mixture clumps together but before it forms a solid dough. 4 Turn out onto the work surface and with the heel of your hand, or with a rolling pin, press the dough out to a rectangle that’s about 6 x 12 inches (15 x 30 cm). Fold in half and repeat 3 or 4 times until the dough comes together. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight. 5 Line a baking sheet with parchment paper and on a lightly floured surface, roll the dough thinly to a rectangle about 10 x 14 inches (25 cm x 35 cm). (The shape does not have to be precise since the pastry will be broken

into shards once it is baked). Prick the dough all over with a fork and refrigerate for about 1 hour. (The dough can be rolled, covered and refrigerated 1 day ahead.) 6 Place the oven rack in the middle position and preheat the oven to 400°F (200°C). Brush the dough lightly with egg wash and sprinkle the demerara sugar evenly overtop. 7 Bake for 15 to 20 minutes or just until the pastry turns light golden brown. Reduce the oven temperature to 350°F (180°C) and con- tinue baking 15 to 20 minutes longer, or until the pastry is evenly golden brown and crispy. Cool on a wire rack. The pastry should be baked the day of serving. 8 For the fruit filling, preheat the oven to 350°F (180°C). Combine the rhubarb, berries and stone fruit in a large bowl. Whisk together the sugar and cornstarch and, along with the lemon juice, mix into the fruit. Turn the mix- ture into a 9 x 13-inch (23 x 33-cm) baking dish and bake for 30 to 35 minutes, gently tossing occasionally, until the fruit is tender and the juices are clear and bubbling. (The fruit filling can be made up to a day ahead, refrigerated,

and then warmed in a microwave or in a 300°F (150°C) oven for 15 to 20 minutes. If you want to serve the dessert with ice cream, the fruit filling should be closer to room temperature.) 9 To serve, divide the fruit among small glass jars and top with shards of pastry. Dust with icing sugar if you like. Makes 12 small jars of pie WHAT TO SERVE  Tequila Rose Strawberry Cream LCBO 468561 $28.45 The sweet, smooth strawberry flavours of this cream liqueur offer a delicious accompaniment to the piquant rhubarb component in this dessert. Best served chilled on its own or over ice. Graham’s Late Bottled Vintage Port LCBO 191239 $17.25 This rich fortified wine offers enough sweetness and spicy red berry and plum flavours to complement the strawberry and rhubarb elements in the dessert. The wine’s concentration and weight easily contend with the sweetness and density.

T O N I G H T ? WH Y N O T

You don’t need an excuse or an occasion to come to The Keg. Whether you join us for after-work drinks or a spontaneous date night, we’ll always make you feel celebrated.

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