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.Pastry
2 cups flour
1/4 cup icing sugar
125g 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
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).
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.
3
Shape into a disc, wrap in plastic, and chill for 30 minutes.
4
Prepare the filling: In a large bowl, combine custard powder, brown sugar, cinnamon, ginger, and allspice.
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.
6
Roll pastry between two sheets of baking paper to a 32cm circle. Place on an oven tray and remove the top sheet.
7
Place the fruit filling into the centre, leaving a 6cm border. Fold the pastry edges over the fruit.
8
Beat the egg yolk and brush over the folded edges.
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.
10
Dust with icing sugar before serving. Delicious warm with whipped cream or ice cream.
