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Ingredients

• 600 g caraway pastry dough
• 350 g unsalted butter, at room temperature
• 150 g icing sugar
• 4 egg yolks
• 50 ml cold water
• 500 g plain flour
• 3 tsp caraway seeds

• 85 g butter
• 300 g rhubarb, cut into 1cm pieces
• 80 g caster sugar
• 1/2 vanilla pod, split and scraped or 1 tsp vanilla extract
• 1/2 tsp pink peppercorns, crushed
• 2 tbsp lemon juice
• 200 g fresh raspberries
• 4 tbsp raspberry liqueur

• 75 g butter
• 75 g plain flour
• 35 g rolled oats
• 40 g demerara sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground caraway seeds

• curls clotted cream
• sprigs mint
• fresh raspberries

Description

For A Deliciously Unusual Dessert, Try Paul Young's Creative Recipe For Caraway Pastry Tartlets Filled With A Fruit Medley

UK TV