Monthly Archives: May 2016
Feijoa, Coconut and Almond Tart
Ingredients:Red wine poached pear and almond tart recipe
Ingredients:
Pear Galette with Muesli topping
1/3 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 a
nd 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.
