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.
Ingredients
Pastry
- 2 cups flour
- ¼ cup icing sugar
- 125 g cold butter diced
- 1 tbsp DYC Apple Cider Vinegar
- ¼ cup iced water
Feijoa and apple filling
- ¼ cup custard powder
- ¼ cup brown sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground allspice
- 3 medium apples peeled and cored
- 6 large feijoas peeled
- 1 egg yolk
- icing sugar for dusting
- whipped cream or ice cream to serve with
Instructions
- 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).
- 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.
- Shape into a disc, wrap in plastic, and chill for 30 minutes.
- Prepare the filling: In a large bowl, combine custard powder, brown sugar, cinnamon, ginger, and allspice.
- Peel and core the apples, then cut into wedges. Peel the feijoas and slice into wedges. Add both to the spice mixture and toss to coat.
- Make the tart: Roll pastry between two sheets of baking paper to a 32cm circle. Place on an oven tray and remove the top sheet. Place the fruit filling into the centre, leaving a 6cm border. Fold the pastry edges over the fruit. Beat the egg yolk and brush over the folded edges.
- 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.
- Dust with icing sugar before serving. Delicious warm with whipped cream or ice cream.
Tried this recipe?Let us know how it was!
