NZ Gardener - Garden Diary 2018 - - Seasonal Recipes - Angus Mclean/cui­sine

INGREDIENTS • 1 x 350g-500g packet pre-rolled, made-with-but­ter puff pas­try • 200g but­ter, at room tem­per­a­ture • 200g caster sugar, plus ex­tra to sprin­kle • 3 large egg • 200g ground al­monds • 80g flour • 6 ta­mar­il­los • 2 ta­ble­spoons honey, plus ex­tra if de­sired • 1 tea­spoon ground gin­ger, plus ex­tra if de­sired • 150g mas­car­pone

METHOD Spray 6 in­di­vid­ual 11cm tart moulds with oil. Cut 6 cir­cles from the pas­try sheets to line each mould. Re­frig­er­ate.

Pre­heat the oven to 160°C. Beat the but­ter and sugar un­til in­cor­po­rated and slowly add the eggs, one at a time, while beat­ing. Fold in the ground al­monds and flour. This is the fill­ing.

Im­merse the ta­mar­il­los in boil­ing wa­ter for 10 sec­onds then plunge into cold wa­ter. Peel and cut into 5mm slices. Re­move the tart moulds from the fridge and half fill each with the fill­ing. Ar­range the ta­mar­illo slices on top and sprin­kle with caster sugar.

Put the tarts on a bak­ing tray and bake for 30 min­utes un­til the base of each tart is golden (check by gen­tly lift­ing each out of its mould).

While the tarts are bak­ing, whisk the honey and gin­ger into the mas­car­pone. Taste and add more honey or gin­ger if de­sired. Serve the tarts warm, topped with a dol­lop of mas­car­pone. Serves 6

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