APPLE & PEAR FREE-FORM TART

SERVES 8 PREP 30 MINS + CHILLING COOK 50 MINS PER SERVE 2070kj COST $$$

1 ½ cups plain flour 2 tbsp caster sugar, plus 2 tbsp extra 1 tbsp fine polenta ¼ tsp sea salt flakes 125g cold butter, cubed 2 tsp grated lemon zest 2 tsp iced water, plus ¼ cup extra 1 egg, separated ¼ cup almond meal FILLING 1 ½ cups verjuice ¾ cup caster sugar 2 tbsp chopped rosemary leaves 50g butter, cubed 1 ½ tbsp plain flour 1 tbsp cornflour ½ tsp ground cinnamon ¼ cup water 1 tsp vanilla extract ½ tsp sea salt flakes 500g apples, peeled, wedges 500g pears, peeled, wedges

1 Preheat oven to moderate, 180°C. Lightly grease and line an oven tray. 2 In a food processor, pulse flour, sugar, polenta and salt until combined. Add butter and zest, pulse until mixture resembles breadcrumbs. Add iced water, pulsing until mixture forms a ball. 3 Knead gently on a lightly floured surface. Flatten into a disc. Wrap in plastic wrap. Chill 30 minutes. 4 FILLING In a medium saucepan, heat verjuice, sugar and rosemary on low, stirring until sugar dissolves. Increase heat to high and boil, without stirring, 10 minutes until reduced by two-thirds. Strain into a bowl. Whisk in butter one cube at a time. In a saucepan, combine flours and cinnamon. Gradually whisk in water. Simmer on medium heat, whisking in syrup, vanilla and salt, 3 minutes. Chill 30 minutes. In a bowl, toss fruit with ⅓ cup syrup mixture. Reserve remaining mixture. 5 On a lightly floured surface, roll pastry out to a 30cm circle. Transfer to a tray. In a jug, whisk egg yolk and extra water together. Brush over pastry. Dust with almond meal, then spoon filling into centre, leaving a 4cm border. Fold pastry up and over filling, pleating roughly. 6 Bake 25-30 minutes. In a bowl, whisk egg white and extra caster sugar together. Brush over pastry edges. Bake a further 25-30 minutes. Serve sliced, drizzled with remaining syrup, and ice-cream if liked.