Sunday, January 29, 2012

Nectarine Coconut Tart (can also be made with ripe pears or peaches)


I saw this recipe in an in-store recipe handout.  I tried it and it IS delicious!  I made it parve - using kosher margarine.

If you have a favourite tart or pie crust recipe, it can be used.  Otherwise, use frozen (parve) shortcrust or try the following pastry recipe:


 Crust
  • 1 1/2 cups Plain Flour
  • pinch salt 
  • 1/4 cup (125g Cold Margarine, Shortening or Butter, chopped 
  •  Water - see instructions in 'method'
 Filling
  • 2  Eggs
  • 1/2 cup Sugar
  • 1 tsp Vanilla Essence/Extract
  • 1/2 cup Self-raising Flour
  • 1 cup Shredded/Desiccated Coconut
  • 2 Nectarines (or use ripe pears if Nectarines are not in season)
  • 1/2 cup Apricot Jam
  •  
 Method: 


Crust
  1. Place flour in a large bowl. Add shortening/margarine or butter and use your fingertips to rub it in until mixture resembles coarse crumbs - Do Not overwork this part - that way you will have a flaky crust. Add 2-3 tbsp water and mix with a knife or fork until mixture starts to cling together.
  2. Gather dough into a ball and turn out onto a sheet of non-stick baking paper. Roll out to fit a 22cm (base measurement) round loose-bottom flan/tart pan. Chill for 20 mins.
  3. Preheat oven to 180°C or 160°C fan (350ºF). Line pastry in tart pan with a sheet of non-stick baking paper and fill with dried rice or beans. Bake for 15 mins, then remove baking paper and dried rice or beans, and cook for a further 15 mins, or until dry and lightly golden. Cool. 
Filling:
  1. To make filling, whisk eggs, sugar and vanilla essence/extract until combined. Fold in flour and coconut. Spread in the tart shell. Cut nectarines (or pears) into thick wedges and press into the filling. Bake for 30 mins, or until set and golden brown. Cool to room temperature.
  2. Warm apricot jam and press through a sieve. Brush over surface of the tart and slice to serve.


    K (P) unless you use butter in the pastry

    Enjoy!

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