Mmm. Thin pastry with a sweet, buttery and fruity filling. Simple. Delicious. This recipe comes from the New Zealand Herald. Although the page doesn’t expressly credit Paul Jobin, his photo accompanies the recipe and I have assumed that this recipe is his. Jobin was previously the Executive Chef at The Lodge at Kauri Cliffs, Matauri Bay in New Zealand’s Bay of Islands (sigh).
FEIJOA TARTE FINE
- 1 block sweet short pastry
- 1/4 cup icing sugar, sifted
- 125g unsalted butter, softened
- 125g caster sugar
- 2 eggs, beaten
- 30g plain flour
- 125g ground almonds
- 4 feijoas, peeled and cooked whole in lemon sugar syrup
- Line the bench with cling-film and dust with flour.
- Roll the pastry out to 4mm thick, dust icing sugar over and fold in from each end to meet in the middle and fold again. Roll to 2mm thick, use a saucer to cut out discs, prick and place on a baking sheet lined with baking paper, bake at 170°C until light and golden.
- In a mixing bowl, beat together the unsalted butter and sugar until light and pale.
- Whisk in the eggs, one at a time.
- Sieve in the flour and almonds together, folding into the butter mixture.
- Spread the paste over the discs of pastry; place the tarts back into the oven for seven minutes or until golden.
- Take from the oven, top with sliced feijoas, dust with icing sugar and place back into the oven at 185°C for a further four to five minutes.
- Take out, place on to a plate, top with buffalo yoghurt and a drizzle of liquid honey.