Monthly Archives: May 2016

Feijoa, Coconut and Almond Tart

FullSizeRender-12Ingredients:
1 roll or Paneton sweet pastry
90g butter
1/2 cup sugar
2 eggs
1 cup almond meal
1tsp vanilla bean extract
zest of one lemon
1/2 cup shredded coconut
10 feijoa’s (depending on size, you may need more or less to fill baking tin)
 Process:
Preheat oven 180′.  Press sweet pastry in to well buttered tin and blind bake this for 10 minutes or until pastry is just starting to become golden around the edges.
Reduce oven to 160′
Cream butter and sugar until they are light and fluffy.  Add lemon zest, vanilla  and mix to combine.  Beat in one egg at a time, until well mixed.
Peel and halve feijoas (if they are very large cut them to fit baking tin height).
Spoon almond mix into pastry case.  Place feijoa’s into the almond mix evenly, cut side up.  Sprinkle coconut over feijoa’s.
Bake for 30-40 minutes until golden brown and almond mix has cooked through.
Allow to cool before cutting and serve with a dollop of cream.

Red wine poached pear and almond tart recipe

FullSizeRender-11Ingredients:

1 roll or Paneton sweet pastry
90g butter
1/2 cup sugar
2 eggs
1 cup almond meal
1tsp vanilla bean extract
zest of one lemon
1/2 cup sliced almonds
3-4 Pear’s (depending on size, you may need more or less to fill baking tin)
1 cup red wine
1/2 cup sugar
You need 1-2 cups or water, to ensure pears are covered while poaching.
 Process:
Place red wine, sugar and 1 cup of water in a large sauce pan, simmer until sugar has dissolved.  While liquid mix is simmering peel, halve and core pears.  Add to simmer pot and poach until pears are tender, approximately 10-15 minutes.  Be careful not to over cook.  Remove pears onto kitchen towel to dry.  With remaining liquid, increase heat and reduce to create a syrup.  You will use this to decorate tart or to drizzle over when serving.
Preheat oven 180′.  Press sweet pastry in to well buttered tin and blind bake this for 10 minutes or until pastry is just starting to become golden around the edges.
Reduce oven to 160′
Cream butter and sugar until they are light and fluffy.  Add lemon zest, vanilla  and mix to combine.  Beat in one egg at a time, until well mixed.
Spoon almond mix into pastry case.  Place pear’s into the almond mix evenly, cut side down.  Sprinkle sliced almonds around edge of tart.
Bake for 30-40 minutes until golden brown and almond mix has cooked through.
Allow to cool before cutting and serve with a dollop of cream and a drizzle of red wine syrup.

Pear Galette with Muesli topping

 

Screen Shot 2016-08-22 at 12.14.34 pm1/3 of a roll of Paneton flaky pastry (adjust size to suite quantity feeding)

2-5 pears cored and thinnly sliced

6 Tbsp ground almond

1 tsp soft brown sugar

4 Tbsp muesli (ours has a high ratio of coconut, seeds, almond and cranberries, but use what ever you have on hand)

Icing sugar to finish

Egg wash for pastry edge

 

Process:

Cut pastry to size, we used 1/3  of a sheet of flaky and this was enough to share with 4 people.  Score a 1-2cm boarder around the edge of your pastry rectangle.

Spread almond meal and brown sugar across base.

Arrange sliced pears, overlapping one-another.

Brush egg wash around edge of pastry.

Bake for 15-20mins or until pastry is golden brown.

Allow to slightly cool, sprinkle muesli topping over pears and dust with icing sugar.

Serve with whipped cream or ice cream.

Fruit Pop tarts made with Paneton “Ready To Use” flaky pastry

 

Ingredients:

1 roll of Paneton flaky pastry

Fruit of choice (we used a mix of blueberries, raspberries aFullSizeRender-23nd mango)

Jam to match fruit (we used plum jam with blueberries, strawberry jam with raspberries, apricot jam with mango)

Basic icing mix (1/2 cup icing sugar, 1-2Tbsp water and mix to combine)

Egg wash

 

Process:

Cut pastry into rectangle sections which can be folded in half (depends on how large or small you would like the tarts to be)

Dollop 1-2 tsp of jam on one side of pastry rectangle.

Place fruit on jam.

Egg wash edges and fold over and crimp to seal using a fork.

Egg wash top of tart and bake for 15-20mins or until golden at 180′

 

Note:  you can replace fruit filling with nutella and chocolate chunks and drizzle with melted dark chocolate instead of icing.