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This sounds like something I would instantly order if I came across it in a cafe… I’ve not ever tried pine nuts paired with feijoas but the humble feijoa is so versatile a flavour that I can imagine it would work beautifully.

The original recipe comes from Bevan and Monique Smith of Riverstone Kitchen in North Otago (supreme winner of the Cuisine NZ Restaurant of the Year 2010).  Along with recipes for seared tuna with feijoa salsa and feijoa sorbet, it appeared in an article that appeared last year in the Otago Daily Times.


Serves 9


  • 250g plain flour
  • 180g unsalted butter, cut into cubes
  • 5 tablespoons cold water
  • 3/4 cup caster sugar
  • 12 feijoas, peeled and left whole
  • 2 tablespoons cornflour
  • 2 teaspoons good-quality vanilla essence
  • 3 tablespoons pine nuts, lightly toasted

To make dough:

  1. Place flour, two tablespoons caster sugar and butter into a food processor and briefly pulse for 30 seconds.
  2. Add cold water and pulse again several times to bring the dough together.
  3. Roll out on a lightly floured surface to roughly 30cm in diameter.
  4. Place rolled-out dough on to a baking paper-lined baking tray.


  1. Mix feijoas together in a small bowl with the remaining sugar, cornflour and vanilla essence.
  2. Arrange feijoas in the centre of the tart base, spreading the fruit about 20cm in diameter and scatter with pine nuts.
  3. Fold remaining uncovered pastry in about 5cm towards the centre of the tart.
  4. Brush pastry edges with water and sprinkle generously with a little extra caster sugar.
  5. Place tart into a preheated 180°C oven and bake for 45 minutes or until golden brown.
  6. Remove from oven and allow to cool for 15 minutes before serving.

Serve with whipped cream or vanilla ice cream.