Sum­mer fruit tart

Ex­tra-vir­gin olive oil is as de­li­cious in desserts as it is in savoury dishes. Sat­isfy your sweet tooth with our dairy-free treats.

Healthy Food Guide (Australia) - - FRONT PAGE -

Straw­berry, amaretti & nec­tarine tart

Serves 8 Cost per serve $1.00 Hands on time 15 min, plus chill­ing time Cook­ing time 35 min dairy free

25g amaretti bis­cuits, crushed 1 ta­ble­spoon al­mond meal 1 x 250g pun­net straw­ber­ries, hulled, halved 2 nec­tarines, stones removed, cut into thin wedges 1 ta­ble­spoon straw­berry jam, warmed

Olive oil pas­try

1 cup plain flour ¹⁄³ cup whole­meal flour 2½ ta­ble­spoons ic­ing sugar ¼ cup mild ex­tra-vir­gin olive oil 1 egg, lightly beaten 1 Pre­heat the oven to 160ºC. Line a large bak­ing tray with bak­ing pa­per. 2 Make olive oil pas­try: Place the flours and ic­ing sugar in a food pro­ces­sor and pulse to com­bine. Add the olive oil and process un­til the mix­ture re­sem­bles fine bread­crumbs. Grad­u­ally add 2–3 ta­ble­spoons of chilled wa­ter un­til mix­ture just comes to­gether. Form the pas­try into a disc. Wrap in plas­tic wrap and re­frig­er­ate for at least 30 min­utes. 3 Place the pas­try disc on a large piece of bak­ing pa­per and roll disc out to a large cir­cle about 30–35cm in di­am­e­ter. Trans­fer the pa­per and rolled pas­try to pre­pared bak­ing tray. 4 Com­bine crushed amaretti and al­mond meal. Sprin­kle evenly over the pas­try base, leav­ing a 2cm bor­der. Top the pas­try with halved straw­ber­ries and nec­tarine slices. Fold pas­try edges over to form a bor­der. 5 Brush edges of the pas­try with the beaten egg. Bake the tart for 30–35 min­utes, or un­til the pas­try is golden and crisp. Brush the top of the tart with 1 ta­ble­spoon of warm straw­berry jam. Serve.

Or­ange al­mond syrup cake

Serves 10 Cost per serve $0.70 Hands-on time 25 min Cook­ing time 35 min dairy free

2 eggs, sep­a­rated ½ cup honey Zest of 2 or­anges ½ cup fresh or­ange juice ¹⁄³ cup mild ex­tra-vir­gin olive oil 1 cup plain flour 2 tea­spoons bak­ing pow­der ½ tea­spoon ground cin­na­mon ½ cup al­mond meal 1 ta­ble­spoon nat­u­ral flaked al­monds, toasted


Zest and juice of 2 or­anges 2 ta­ble­spoons honey

1 Pre­heat the oven to 150ºC. Lightly spray a 20cm round cake tin with oil. Line base and sides with bak­ing pa­per. Com­bine the egg yolks, honey, or­ange zest, juice and olive oil in a large bowl; whisk un­til well com­bined.

2 Sift the flour, bak­ing pow­der and cin­na­mon to­gether. Gen­tly fold flour mix­ture and al­mond meal into the egg mix­ture.

3 Beat egg whites in a sep­a­rate clean bowl un­til stiff peaks form. Gen­tly fold the egg whites, in batches, into cake bat­ter un­til just com­bined. Pour the cake bat­ter into pre­pared tin. Bake for 30–35 min­utes, or un­til golden and a skewer in­serted into the cen­tre comes out clean.

4 Mean­while, make the syrup: Com­bine all in­gre­di­ents in a small saucepan and bring to the boil over a medium heat, stir­ring to dis­solve the honey. Re­duce heat and sim­mer un­til re­duced by half.

5 Trans­fer cake to a wire rack and brush the top of cake with warm syrup. Scat­ter with al­monds. Serve warm or at room tem­per­a­ture.

Lime madeleines

Makes 24 Cost per serve $0.30 Hands-on time 25 min Cook­ing time 10 min

dairy free

¼ cup mild ex­tra-vir­gin

olive oil 2 tea­spoons lime zest 2 eggs ¼ cup caster sugar 2 ta­ble­spoons lime juice ² ⁄³ cup plain flour 1 tea­spoon bak­ing pow­der Ic­ing sugar, for dust­ing

1 Pre­heat oven to 160ºC. lightly spray a 12–hole madeleine tin with oil. Com­bine olive oil and zest in a small bowl. Set aside for 15 min­utes to in­fuse. 2 Beat eggs and sugar in a large bowl us­ing electric beat­ers un­til thick and pale. add the in­fused oil and the lime juice; beat un­til mix­ture is just com­bined. 3 Sift the flour and bak­ing pow­der to­gether. Gen­tly fold flour mix­ture into egg mix­ture, in 3 batches, un­til just com­bined. Place mix­ture in fridge for 10 min­utes. 4 Spoon mix­ture into pre­pared tin. Bake for 10–15 min­utes, or un­til golden and firm to touch. trans­fer from the tin to a wire rack. Set aside to cool. dust with ic­ing sugar, to serve. Cook’s tip you can make these madeleines in round-bot­tomed patty cake tins. the recipe will then make 16.

Or­ange al­mond syrup cake

Lime madeleines

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