On the First day of Christmas, The Country Kitchen made for me… …Christmas Fruit and Pistachio Slices
Good Morning everyone, how is your weekend going? As promised in my last post on The Country Kitchens Twelve Bakes of Christmas, her is my first recipe for some Christmas foodie inspiration.
First up, because it’s Christmas (and who doesn’t like a little treat at Christmas?) I wanted to focus on something that was both undeniably delicious, as well as being innocent enough for those of us not wishing to have a visit from the over-indulgence fairy…
So what did I come up with while searching my store cupboard for inspiration? These gorgeously colourful ‘Christmas Fruit and Pistachio Slices’!
The combination of bright pistachio green and ruby red cranberries atop a golden pastry base practically screams “it’s Christmas!”, and I guarantee these will leave you feeling like you’ve just bitten into a piece of the festivities. These were so good, that upon my first bite into these unbelievably delicious bars, I actually sent a text to my Mother exclaiming my joy at this new recipe: “O.M.G. it tastes like Christmas just exploded in my mouth!”. Yep, that pretty much sums it up. And yes, that is an exact quote from the text message you can still find on my Mums phone…
So without further ado, here is The Country Kitchen’s recipe for your own personal slice of Christmas.
Christmas Fruit and Pistachio Slices
For the Sweet Pastry Crust: For the Topping:
40g Unsalted Butter 170g Granulated Sugar
25g Granulated Sugar x2 tbsp. Plain Flour
25g Light Brown Sugar ½ tsp. Baking Powder
80g Whole-wheat flour x1 Large Egg, plus one Egg White
40g Plain Flour Zest from one Lemon
A Pinch of Salt 60ml Orange and Pineapple Juice
80g each Dried Cranberries, Raisins and Sultanas
45g Unsalted Pistachios Directions
1) Preheat the oven to 180°C, or 160°C if fan assisted, and line a 10 x 6 inch baking tin with baking paper.
2) First, make the sweet pastry crust. Beat the butter and sugars until smooth, and then add both types of flour and the salt. Mix together well until dough forms, it should be slightly crumbly.
3) Press the dough into the lined baking tin, and bake for 10-12 minutes until just golden.
4) While the base is cooking, prepare the ingredients for the topping. Start by toasting the pistachios in a dry pan for 3-4 minutes, then roughly chop and set aside.
5) Coarsely chop the dried cranberries, or place in a food processor and pulse a few times if pressed for time. Place in a bowl with the raisins and sultanas.
6) In a large mixing bowl, combine the sugar, flour, baking powder and a pinch of salt. Add the egg, egg white, lemon zest, and fruit juice and stir everything together well with a metal spoon until smooth.
7) Scatter about three quarters of the cranberries, raisins and sultanas over the pastry crust, and pour the topping mixture on top.
8) Sprinkle over the remaining fruit and chopped pistachios, and bake for 40-45 minutes until golden and set. Allow to cool completely on a wire rack before cutting into slices.
Happy Baking and Merry Christmas!
The Country Kitchen x