Plum, rhubarb and cherry frangipane tart

 

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I may be getting ahead of myself here as it’s only the very end of winter here in Melbourne….but we had a rare sliver of sunshine Sunday morning! It was all so very exciting that I had a bought of inspiration. Out came some home bottled cherries. a can of plums and a fresh bunch of rhubarb; it was tart time.

My parents have quite a collection of fruit trees out the back and my father has a strange (but very handy) habit of bottling all manner of fresh fruit whenever they are in season. Given this, there is always a spare bottle of peaches, plums or cherries for whenever my soul is in need of crumbles or pies. This weekend felt like something a little more special and I’ve never given a frangipane tart a go; it must have been fate.

This is an adaptation of a BBC good food recipe and worked a treat with my little changes. I felt like a soulful mix of fruits that would be just as beautiful warm or cold so I pimped up the traditional fresh cherry frangipane tart to work with my bottled plums, cherries and rhubarb.

For the pastry

  • 200g plain flour
  • 25ml semolina
  • 100g unsalted butter, diced
  • 1 tbsp caster sugar
  • 1 egg, beaten

For the filling

  • 140g golden caster sugar
  • 140g ground almonds
  • 140g butter, melted
  • 1 egg, plus 1 egg yolk

For the topping 

  • 1 cup bottled cherries
  • 1 cup plums (fresh or bottled works fine)
  • 1 bunch rhubarb
  • 3 tbsp sugar
    1. To make the pastry, pop the flour, semolina and butter into the food processor until it resembles fine breadcrumbs.Add the sugar, followed by the beaten egg and just enough water (about 2 tbsp) to form a dough. Shape into a disc, wrap in cling film and leave to rest in the fridge for 20 mins.IMG_5127IMG_5131
    2. Meanwhile, to make the filling, place the sugar, ground almonds, butter, egg and egg yolk in a bowl and mix to make a creamy paste. Chill for at least 20 mins.
    3. Heat oven to 190C. Roll the pastry out onto a floured surface and use to line a 23cm loose-bottomed tart tin. If you are feeling creative, retain the remaining pastry to some pretty detailing for the top of the tart. Fill with grease paper and baking beans/uncooked rice and blind bake for 20-25 mins, removing the grease paper and rice after 15 mins, until golden.

      Spread the almond paste onto the base of the pastry and bake for 25 mins until golden and crisp. When the tart comes out of the oven, be super careful of the almond layer; it is easily crushed by wayward thumbs as I may have learnt the hard way….

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    4. Heat the cherries, plums and rhubarb with sugar over a low heat until lightly stewed.Be wary of over stewing the fruit as you want to retain the shape of the fruit for a beautiful filling. Spoon  your fruit topping onto your almond base.
      Use your remaining pastry to tart up your tart however you please; my tart was some simple plaited pastry around the edge (more to hide my wonky edging!) and a latticed heart.

      If you want to re-create the latticed heart, just work up a large square of pastry using the same lattice technique you would use for a pie top, then use a heart shaped cookie cutter to create your heart. Carefully place your details on top of your fruit topping and bake for a further 10 minutes.

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    5. Leave to cool before removing from the tin. Cut into wedges to serve, adding a spoonful of ice cream or fresh berries if you like.

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      Enjoy!

 

 

Keep on Scrollin! Cinnamon, dark choc and golden syrup scrolls

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Last weekend was all about endurance for me. Myself and three other brave women took on the Oxfam Trail Walker- 100km in 36 hours; walking from Friday morning all the way through to Saturday evening,  even braving a 7 degree Friday night in the depth of the hills. It was exhausting, agonizing, limit- testing, amazing, fun, powerful; so many things. But it was certainly not relaxing.

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92km’s in and had been walking for 32 hours. Still smiling though!

So this week is all about comfort for me. Catching up with girlfriends, spending some time at home….and food for the soul. At the peak of our freezing cold night of hiking all I was thinking of was warm, freshly baked goods…(well, and my bed; good god, how I wanted my bed)…and nothing is more comforting than freshly baked breads.

Scrolls to be exact; Hot, sticky, risen in the sun scrolls. These are perfect to be shared and the easiest recipe to tweak to any particular cravings. This week I’m thinking cinnamon, dark choc, sultana and golden syrup. Rich and warm.

But in the summer or spring these could be a peach jam and dried apricot mixture.  A hot jam doughnut inspired berry jam and sugar. So versatile depending on what you have in the pantry and what tickles your fancy on the day. The dough is taken from the awesome Raspberry Scroll recipe on Sally’s Baking Addiction; see here for this beauty of a recipe too; http://sallysbakingaddiction.com/2012/12/16/raspberry-swirl-sweet-rolls/

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DOUGH

  • 1 cup (240ml) milk
  • 2/3 cup (135g) granulated sugar
  • 1 and 1/2 tablespoons active dry yeast (2 standard size packets)
  • 1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs
  • 1/2 teaspoon salt
  • 4 and 1/2 cups (562g) all-purpose flour, plus more for dusting/rolling

FILLING

  • 150g softened butter
  • 150g brown sugar
  • 2 tablespoons cinnamon (or to taste; this will give you a HUGE cinnamon kick so start liberally)
  • 300g dark chocolate, chopped
  • 2 tablespoons of golden syrupDIRECTIONS
    1. Make The Dough: In a small saucepan, warm the milk over low heat until lukewarm. Pour the warm milk into the bowl of a stand electric mixer (ideally with a dough hook, but I’m not that fancy; standard works just fine). With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt.On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 8-10 minutes longer.IMG_2667[1]
    2. Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours.
    3. Butter/grease/spray with non-stick spray the bottom of a 9×13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12×18 inch rectangle. Personally, I’m not so great at the accuracy for this; if you are pedantic you can use a ruler and scribe but I’m more of an eye-ball kind of girl.
    4. Combine your softened butter and cinnamon and spread thickly over the entire dough rectangle. Make sure you take it all the way to the edges!
    5. Take your chopped dark chocolate and spread evenly across the dough. Drizzle the golden syrup across the top

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    6. Starting from the furthest edge from you, roll up the edges to create an 18 inch log. Slice this into 12 equal slices and lay out across your baking tray. Cover the rolls and place back into your warm area for another 2 hours to rise.

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    7. After the rolls have risen, preheat the oven to 180 degrees. If you are feeling a little generous, drizzle over a little more golden syrup. Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden and the golden syrup is bubbling. Transfer the pan to a rack to cool for about 15 minutes.
    8. Drizzle with additional golden syrup if you want a super sticky top; brush the top with a glaze of 2 tablespoons icing sugar and 4 tablespoons of boiling water.

      Brushing this across the scrolls will give you a beautiful glossy finish!Enjoy and happy baking, 

Snoz xx