recipe-a-week #12: crushed raspberry tart & bonne fête à moi!

Snowdrops are just plain delightful. They're green and white, my favourite colour combination, they're the first flowers of the season, and they multiply and do their thing without any intervention whatsoever. I love birthdays anyway, but I'm especially glad that mine is at this time of year. I'm 28 today, and have no list of things I want to achieve over the next 365 days. That's my gift to myself.
Speaking of birthdays, Ingrid came over yesterday, and we made my birthday non-cake! She also brought me a Donna Hay magazine, which I intend to have a proper date with tonight. And some yummy tea. The non-cake is Donna Hay's Crushed Raspberry Tart, from her fruit book, and here's the recipe:

375 g (13 1/4 oz) block store-bought puff pastry, thawed
1 egg white, lightly beaten
1 tbsp caster sugar (we used regular granulated)
2 cups raspberries
1 tbsp icing sugar

sour cream filling:
1 cup sour cream (I think it would work better with the really thick type)
1/4 cup single or pouring cream (half and half; we used whipping, mmm)
1/3 cup brown sugar

Preheat oven to 400. Roll out the pastry on a lightly floured surface to 1/8 inch and trim to a 20 cm (8 inch) square. Cut 8 strips measuring 1x20cm (1/2 x 8in) from the remaining pastry. Place the pastry square on a baking tray lined with non-stick baking paper. Brush with the egg white and place half the strips around the edge to form a border. Brush the borders with the egg white and place the remaining strips on top. Prick the base with a fork. Cover and refrigerate for 30 minutes. Sprinkle the pastry with caster sugar. Bake for 20 minutes or until golden. To make the sour cream filling, whisk the sour cream, cream, and brown sugar in a bowl until smooth. Combine half the raspberries with the icing sugar and crush lightly. Fold in the remaining raspberries. Spoon the sour cream filling over the pastry base and spoon raspberries on top.
One more thing: a great surprise on my birthday! My new Artisan mixer arrived this afternoon, when I wasn't expecting it until next week. Nice! I'm excited to try it out.

For those of you who are still reading, I'm hiding a little birthday giveaway in here. Leave a comment with your funniest birthday memory, and I'll pick my favourite tomorrow. The winner will be sent some of my fantastic handmade soap.

Happy Monday, and Happy Birthday to me!

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