THE SWEET LIFE

Former Masterchef con­tes­tant Lil­iana Bat­tle draws on her Ital­ian her­itage and Aus­tralian up­bring­ing in her new cook­book full of tempt­ing treats. From cel­e­bra­tion cakes to sweet morsels, there’s one for ev­ery oc­ca­sion

Super Food Ideas - - SWEETS EASTER TREATS -

»» Lil­iana says: You can use good qual­ity store-bought shortcrust pas­try. How­ever, mak­ing your own is sim­ple. Home­made al­ways tastes that lit­tle bit more sat­is­fy­ing, too. This pas­try can be used for most tarts. It’s sim­ple and beau­ti­fully crisp. The key to mak­ing pas­try dough is to keep all in­gre­di­ents as cold as pos­si­ble. I even store my flour in the fridge. Also, the dough should not be over-worked, it just needs to come to­gether. The less you han­dle it, the bet­ter it will turn out. »» Lil­iana says: This gor­geous pie looks pretty as a pic­ture. The al­mond fill­ing is ab­so­lutely de­li­cious and you could top the pie with berries, stone­fruit, pears, figs or even tinned pre­serves in­stead of the ap­ples, if you like. But I love how the ap­ple slices placed dec­o­ra­tively on this tart make it look like a gi­ant rose.

BA­SIC SHORTCRUST PAS­TRY

MAKES THIS RECIPE MAKES ENOUGH PAS­TRY TO LINE 1 X 23CM ROUND

OR SQUARE TART/PIE TIN, 1 X 12CM X 35CM REC­TAN­GU­LAR PAN

OR 6 X 10CM ROUND TART PANS. PREP 10 MIN­UTES (PLUS 30 MIN­UTES RE­FRIG­ER­A­TION)

300g plain flour 60g ic­ing sugar Finely grated rind of ½ lemon Pinch of salt 175g cold but­ter, diced 1 egg ½ tea­spoon vanilla ex­tract

1 Place the flour, ic­ing sugar, lemon rind and salt in a food pro­ces­sor and pulse to com­bine. Add the but­ter and pulse un­til the mix­ture re­sem­bles bread­crumbs. (This will only take sec­onds.) 2 Add the egg and vanilla, and pulse again just un­til the mix­ture clings to­gether to form a dough (see notes). Re­move from the bowl and press the pas­try into a disk. Wrap tightly with plas­tic wrap and re­frig­er­ate for 30 min­utes (see notes). NUTRI­TION: (to­tal) 11,015.1kj; 149.6g fat; 95g sat fat; 39.9g pro­tein; 279g carbs; 11.7g fi­bre; 507mg chol; 1583mg sodium.

AP­PLE AND AL­MOND ROSE TART

SERVES 10 PREP 45 MIN­UTES (PLUS RE­FRIG­ER­A­TION AND COOL­ING) COOK 1 HOUR

100g but­ter, at room tem­per­a­ture, diced 100g ic­ing sugar, plus ex­tra for dust­ing ½ tea­spoon ground cin­na­mon 2 egg yolks 1 ta­ble­spoon honey 100g al­mond meal 2 ta­ble­spoons plain flour 1 quan­tity Ba­sic Shortcrust Pas­try (see recipe, left) 3 to 4 ap­ples ½ lemon ¼ cup apri­cot jam

1 Us­ing an elec­tric mixer, beat the but­ter, ic­ing sugar and cin­na­mon un­til smooth and creamy. Add the egg yolks, honey, al­mond meal and flour, and mix un­til well com­bined. Set aside. 2 Pre­heat oven to 200°C/180°C fan-forced. 3 Roll out pas­try be­tween 2 sheets of bak­ing pa­per to fit a 23cm round tart tin. Peel 1 sheet of bak­ing pa­per off and flip the pas­try into the tart tin. Re­move the sec­ond sheet and use your fin­gers to press the pas­try in. Trim ex­cess pas­try and prick the base all over with a fork. Place in the re­frig­er­a­tor for 30 min­utes or the freezer for 10 min­utes to chill. 4 Line the pas­try with bak­ing pa­per and ce­ramic weights, un­cooked rice or dried beans and blind bake for 15 min­utes. Re­move the pa­per and weights, and bake for a fur­ther 5 to 7 min­utes or un­til light golden. Set aside to cool. 5 Mean­while, cut the ap­ples in half and re­move the cores. Slice as thinly as you can, us­ing a man­dolin if you like. Squeeze lemon juice over the ap­ples and toss to coat. Spread the al­mond fill­ing into the tart. Ar­range the ap­ple slices to re­sem­ble petals on the al­mond fill­ing. Bake for 30 to 35 min­utes, or un­til the al­mond fill­ing is set, and the ap­ples and pas­try are golden. 6 Heat the jam briefly in a mi­crowave or in a small saucepan over low heat and gen­tly brush all over the ap­ples while still hot. Set aside to cool com­pletely be­fore re­mov­ing from the tin. Serve dusted with ex­tra ic­ing sugar. NUTRI­TION: (per serve) 2134kj; 29g fat; 15.1g sat fat; 6.9g pro­tein; 54.8g carbs; 3g fi­bre; 95mg chol; 236mg sodium.

Cook’s notes:

+ FOR THE BA­SIC SHORTCRUST PAS­TRY: + If the dough seems dry and is not com­ing to­gether, you can add 1 to 2 ta­ble­spoons of cold wa­ter. + You can store pas­try dough wrapped tightly in plas­tic wrap in the fridge for up to 5 days, or freeze for up to 3 months and de­frost in the fridge be­fore us­ing. Al­ter­na­tively, you can roll out the pas­try and line the tart tin then freeze the tart tin, tightly cov­ered in plas­tic wrap, for up to 3 months.

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