This recipe comes from the Australian television show The Cook and The Chef, which featured Maggie Beer (legendary Australian culinary icon hailing from the Barossa) and Simon Bryant (formerly Executive Chef at the Adelaide Hilton) challenging each other in a friendly gustatory duel. I missed this particular episode but was delighted to see that feijoa had caught the attention of these esteemed foodies. Would love to have heard their comments on the flavour and texture of feijoa and how to get the best out of this remarkable fruit. This tart was made by Maggie, while Simon created these feijoa & apple muffins.
Makes 3-4 tarts (small spring form tins) depending on the size of the feijoa.
- 1 quantity sour cream pastry (see below)
- 4 medium sized feijoas
- 1 cup sugar
- 4 cups water
- a piece of lemon zest removed using a peeler
- 1/2 cup pear schnapps, (or juice of pear with a little alcohol)
- nut brown butter topping
- 2 eggs
- 125g unsalted butter
- 1/2 cup sugar
- 1 tablespoon plain flour
- 1/2 cup flaked almonds
- Make the sour cream pastry according to directions to the point where the pastry is chilled.
- To make the poaching syrup, dissolve the sugar in the water, add the lemon zest and schnapps, bring to the boil, and then reduce to a simmer. Peel the feijoas and place them in the poaching liquid. Poach until tender (about 10 – 15 minutes). Leave to cool in the poaching liquid.
- Meanwhile make the brown butter topping, by beating the eggs and sugar together until pale, add the flour and mix well to combine. Heat the butter in a saucepan until nut brown, allow to cool and then add to the yolk and sugar mixture. Mix well and set aside until needed.
- Spray small spring form tins and then line with sour cream pastry – leaving at least a 2 cm border of pastry hanging over the top.
- Remove the feijoas from the poaching liquid and cut into large chunks. Divide the feijoa between the tins, pour over the nut brown butter topping, and fold the overhanging pastry back into the tart. Wash with egg wash and sprinkle with flaked almonds.
- Place in the freezer for 10 minutes (or the fridge for an hour) and then bake in an oven previously heated to 200ºC for 40 – 45 minutes until the pastry is golden.
- Remove and leave to cool slightly before removing from the tin.
- 125 g plain flour
- 100 g unsalted and chilled butter
- 60 ml sour cream (approx)*
- Chop all the butter into small cubes. Weigh flour and put into mixer. Blend flour and butter until it resembles a large breadcrumb consistency.
- Add sour cream gradually (see note below).
- Turn onto a floured bench and pull together with your hands into a rectangle shape. Wrap in plastic wrap and chill for at least 20 minutes before rolling out and lining your tin.
- Blind bake at 200ºC for 12 minutes. Remove the foil and weights and bake for a further 5 minutes.
*NOTE: Check consistency before adding all of the sour cream and do not add all if it is not needed. When lining the tin, have the pastry come up high as the pastry will shrink.