Feijoa & Apple Tart
This is a lovely rustic tart that makes the most of feijoa season. Adding a little bit of vinegar to the pastry makes it easier to handle and ensures a tender result.
Recipe Video
Ingredients
- Pastry
- 2 cups flour
- 1/4 cup icing sugar
- 125 g cold butter
- 1 tbsp DYC Apple Cider Vinegar
- 1/4 cup iced water
- Filling
- 1/4 cup custard powder
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 3 medium apples peeled and cored
- 6 large feijoa peeled
- 1 egg yolk
- Icing sugar for dusting
- Serve with
- Freshly whipped cream or ice cream
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1
Make the pastry: Sift flour and icing sugar into a bowl. Rub in the cold butter until the mixture resembles coarse breadcrumbs (or use a food processor).
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2
Mix the vinegar with iced water and gradually add to the flour mixture, stirring until the dough just comes together. Add a little more iced water if needed.
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3
Shape into a disc, wrap in plastic, and chill for 30 minutes.
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4
Prepare the filling: In a large bowl, combine custard powder, brown sugar, cinnamon, ginger, and allspice.
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5
Peel and core the apples, then cut into wedges. Peel the feijoa and slice into wedges. Add both to the spice mixture and toss to coat.
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6
Roll pastry between two sheets of baking paper to a 32cm circle. Place on an oven tray and remove the top sheet.
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7
Place the fruit filling into the centre, leaving a 6cm border. Fold the pastry edges over the fruit.
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8
Beat the egg yolk and brush over the folded edges.
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9
Bake at 190?C for 30-35 minutes until golden and the fruit is tender. If the fruit starts to brown too much, cover loosely with foil.
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10
Dust with icing sugar before serving. Delicious warm with whipped cream or ice cream.
