Ingredients
Garibaldi slice
Method
Garibaldi slice
1.Grease a26cm x 32cm Swiss roll pan. Blend or process fruit until chopped.
2.Sift flour into a bowl, rub in butter and stir in sugar. Add yolks and enough water to mix to a soft dough. Turn dough onto lightly floured surface, knead lightly until smooth; cover and refrigerate for 30 minutes.
3.Divide pastry in half; roll one portion between sheets of greaseproof paper that are large enough to fit the base of the prepared pan. Spread with fruit; cover with remaining pastry and press all over with your hand to join the slice.
4.Trim the edges and score into rectangles through top layer of pastry; brush with a little water, sprinkle with a little extra sugar and prick with a fork.
5.Bake in a moderately hot oven for 10 minutes; reduce heat to moderate and bake for a further 30 minutes or until browned. Cut slice while hot and cool in pan.
This recipe can be made a week ahead. Store in an airtight container. This recipe is suitable for freezing but not for microwaving.
Note
