Easy and delicious especially when served with vanilla ice cream
FLAKY PASTRY
100 grButter, cut into cubes and frozen for 30 minutes
180 grPlain flour
1 tbspCastor sugar
1-2 tbsp Cream
RASPBERRY FILLING
500gmFrozen raspberries
5 tbspCastor sugar (add more if you like it very sweet)
1 tbsp Butter
1 tbspCorn flour
1-2 tbspSugar to sprinkle on top just before baking
Start by making the filling. Place frozen berries, sugar and butter in a pot and stir over low heat until the berries have released their natural juices and the liquid has reduced by 1/3. This will take about 2-3 minutes. Add the cornflour, stir well and cook for a further 2 minutes until it starts to thicken. Turn off the heat and allow to cool at room temperature, then you can refrigerate it for up to 3 days.
To make the pastry, put the frozen butter cubes, flour and sugar in the food processor and pulse until wet crumbs form. Add the water, starting with 1/2 a tablespoon, keep pulsing and continue adding more drops of water until a soft dough is created. Tip the dough onto a floured surface, press with your hands to smoothen it, then flatten it with your palms, wrap it in plastic film and rest in the fridge for a minimum of 30 minutes, up to 3 days.
Heat up your oven to 180 C (350 F).
Roll the rested pastry into a disk and roll the edges to make them slightly thicker to contain the raspberry mixture. Reserve some to cut into strips and create a lattice pattern to decorate the top with. Line the tin with the pastry disk, pour in the filling and place the strips on top in a crisscross pattern. Sprinkle the tart with some sugar and bake until golden and gorgeous.
Course Bakery, Crowd Pleasers, Dessert, Sociable
Cuisine Australasian, English, French
Skill LevelSimple
Servings:6-8
“Tom has been working with Visy and the Pratt family on private and corporate events, large and small, for 20 years. He understands our desired outcomes and makes things easy and cost effective, solves problems quickly, and delivers meaningful and memorable experiences for our clients and VIP guests. Whether it be a dinner with Nigella or a corporate suite at a Dame Edna Everage show, he consistently delivers for us. He knows how to speak the language of food and beverage when dealing with caterers, restaurants and other venues in a way that we don’t, which is invaluable in keeping expectations and the budget in mind.”
Lisa Sampson, Assistant to Anthony Pratt, Executive Chairman, Visy & Pratt Industries USA
“From the moment he stepped foot in Le Gavroche in 1980, Tom Rutherford was a fantastic chef. When he left in 1986, we were all immensely sorry to see him go but delighted by his new venture The Truffle Group Catering Company, through which he was responsible for some spectacularly successful catering events in Australia. His exemplary influence on the Australian food industry and the legacy which endures is without question. His contribution immense. I have no hesitation in recommending Tom for his superb dedication, conscientiousness, skill and creative flair. All these outstanding attributes have ensured Australia have in Tom someone who deserves recognition with a lifetime achievement award.”
Albert H Roux OBE, KFO, restaurateur and chef at Le Gavroche
“Tom Rutherford encompasses the heart and soul of Australia’s catering industry. When Tom created The Truffle Group in the late 1980s, he took once mundane catering to a new level and showed the industry what was possible with a little innovation, creativity and hard work. The events that Tom and his team have created over the years are second to none and for some of the biggest names in the business. I have known Tom for many years, during which time he has created events like no other, run companies seamlessly and exercised a true passion for the catering and hospitality industry. His contribution has been second to none. As a human being, Tom is not only generous in a charitable way but generous too with his time and sharing of knowledge. He is a natural educator and leader in his field.”
Neil Perry AM, Rockpool Dining Group director
“I have known Tom Rutherford for many years, I believe since the 1990s and have always been a fan of his innovation and fresh food. I consider him to be the pioneer of the catering industry, changing the way we eat at all manner of events. Tom raised the standard of food with extraordinary precision through The Truffle Group. His passion for excellent quality produce is inspiring and deserves recognition. Without his drive, our industry and food scene would look very different today.”
Tetsuya Wakadu, Tetsuya chef and restaurateur
“Tom Rutherford has taken catering, beverage and event food industry from party pies and sausage rolls to stylish, innovative, quality-driven delivery of produce and beverage into the most inhospitable event spaces on the planet. He is a man of intellect who understands the need for service and constant reinvention. Born and bred to be in the business of F&B, he has brought a sense of theatre to everything he has touched from his earliest beginnings. This is a man who constantly takes risks and has led the way for those that follow in how best to bring cachet to that part of our business that we are most judged by.”
Peter Rix, George P. Johnson director
The Langham, Sydney, the leading luxury five star hotel in Sydney had a restaurant and bar which where not operating at optimum financial capacity. As General Manager of the hotel I appointed Tom to project manage the overhaul ofthe 150 seat restaurant and the 60 seat bar. Tom deljvered market strategy, concept and branding and a detailed and impressive business plan. The financial templates and models behind Tom's creative plans were articulate, detailed yet simply for the daily operations to be successful. His attention to detail, creative thought, ability to work across all levels of the business, financial prowess and genuine passion were the core success factors to his F&B plan. Moving forward with 5 star hotel opdnings I would continue to use Tom as an experienced, creative and financially sawy consultant.
Sonia Lefevre, CEO, Lustro HotelGroup
“We have a had a taste of Tom, and we wanted more. In fact we already have engaged him for our next incentive trip and other events in the coming year to reinforce our commitment to members, suppliers and staff. Tom was a pivotal feature in our recent incentive trip to Budapest and Russia, his involvement tied together the entertainment program, 12 days of lunches and dinners expertly chosen, with an ever increasing culinary narrative showcasing the best regional cuisine and beverages available, most importantly within our budget for maximum effect, choices were culturally and dietary sensitive for all participants. If you haven't experienced Tom Rutherford’s style of hospitality, you should. It is refreshing, inclusive, detailed and without doubt, memorable. Tom has a way of making everyone feel comfortable, while serving up delicious dishes with surprise and intrigue. His ability to work with multiple venues, restaurants and hotels in several currencies is extraordinary. Tom plays host, MC and F&B guy to tie the entire program together, I consider him our secret weapon.”
Tony Green, GM Sales & Marketing
