Youarelookingfora darkambercolour.
Removefromtheheatandcarefullyadd
thebutter.Themixturewillbubbleup
vigorously.Slowlypourin thecreamand
addthesourcream,andcontinuetowhisk
untilcompletelyincorporated.Adda pinch
ofsaltflakesandthevanillabeanpaste.
Thismixturecanbestoredin a jar in the
fridgeforupto1 month.
Preheatovento200°C.
Meanwhile,forthemacadamia
frangipane,placemacadamiasandicing
sugarin a foodprocessorandwhizuntil
finelycrushed.Transfertoa bowl,addegg
whiteand^1 / 4 tspsaltflakesandmixuntil
justcombined.Setasideuntilneeded.
Spreadmacadamiafrangipaneonthe
pastry,leavinga 5cmedge,thenarrange
thepineappleslicesoverthetopwith
slicesoverlapping.Brushthetopofthe
fruitwiththemeltedbutterandsprinkle
withcastersugar.Foldtheedgeofthe
pastryoverthefruit.Lightlybeattheegg
andbrushthecrustwithaneggwash.
Baketartfor50-60minutesuntilevenly
golden.Allowtocoolthenservewitha
drizzleofcaramelsauce and dollop of
whipped cream.TOMATO,ANCHOVY &
GRUYERETART
SERVES 81 quantitypastry(recipeonp 66)
2 tbsextravirgin olive oil, plus extra
todrizzle
2 onions,thinlysliced
6 thymesprigs
1 tbsplainflour
8 good-qualityanchovyfillets in oil,
(optional),chopped
400griperomatomatoesor2 large
heirloom tomatoes, sliced thinly
1 egg
2 tbs creme fraiche2 tbsmilk
70gGruyere,grated
2 tbsfinelygratedparmesan
Salad leaves, to serveRolloutpastryona lightlyflouredwork
surfaceto3mm-thickroundandplaceon
a bakingtraylinedwith baking paper.
Chilluntilneeded.
Heatoilin a largenon-stickfrypanover
medium-lowheat.Addonionand^1 / 2 tsp
saltflakesandthyme.Cook,stirring,for
15-20minutesuntilsoftandtranslucent
butnotcoloured.Setasidetocool(you
canmaketheonionsupto2 days ahead
andstorein thefridge).
Sprinkle2 tspplainflouroverthepastry
baseandtopwiththeonion,leavinga 5cm
edge.Scatteroverthechoppedanchovy
fillets,if using.Placethetomatoin aneven
layeroverthetopandsprinklewith1 tsp
saltflakesanddrizzlewithextraoliveoil.
Foldtheedgeofthepastryoverthe
tomato.Lightlybeattheegg and brush the
crustwitheggwash.
Preheatovento200°C.
Baketartfor 30 minutestopartiallycook
thepastry,thenremovefromtheoven.
Whiskcremefraicheandmilktogetherin
abowlanddrizzlemixtureoverthe
tomato.SprinklewiththegratedGruyere
andparmesanthenreturntotheovenand
bakefora further 20 minutesoruntilthe
cheesehasmeltedandtheedgeofthe
tartis deepgolden.Coolslightlybefore
slicing. Serve with a green salad.ZUCCHINIBLOSSOM, HONEY &
’NDUJATART
SERVES 81 quantitypastry(recipeonp 66)
2 tbsextravirginoliveoil
2 onions,thinlysliced
3 thyme sprigs, leaves picked1 tbsplain flour
1 egg
80ggoat’scurd
75g‘nduja(spreadablespicysalami–
substitutefinelychoppedsalami)
10-12zucchiniflowers,stamen
removed,stemthinlyslicedinto
rounds(substitute2 largezucchinis,
slicedthinlyona mandoline)
2 tbspure(thin)cream
1 tbswarmrunnyhoney
2 tbs toasted pine nuts (optional)Rolloutpastryona lightlyflouredwork
surfaceto3mm-thickroundandplaceon
a bakingtraylinedwith baking paper.
Chilluntilneeded.
Heatoilin a largenon-stickpanover
mediumheat.Addonionanda pinchof
saltflakesandthymeleaves.Reduceheat
tolowandcook,stirringregularly,for
15-20minutesuntilonionis completely
softandtranslucent but not coloured. Set
asidetocool.
Preheatovento200°C.
Sprinkleflouroverthepastryandtop
withtheonionmixture,leavinga 3cm
edge.Foldtheedgeofthepastryoverthe
onion.Lightlybeattheeggand brush
thecrustwitheggwash.
Bakefor 25 minutesthenremove
fromtheovenandcarefullytoponion
mixturewithspoonfulsofgoat’scurd
and‘ndujaasevenlyaspossible.Arrange
thezucchiniflowersandstemsoverthe
topthendrizzlewithcreamand add a
pinchofsaltflakes.Return
totheoventocontinuetobakefora
further20-25minutesuntilthecrustis
goldenbrown. Remove the tart from
theoven.
Drizzlehoneyoverthezucchini
flowers.Allowtocoolbeforeserving.
Scatterover toasted pine nuts, if using,
to serve.“Thisrecipewillfillyourhomewiththeintoxicatingvanillaaromaofroasting
figs, andtheflavourissimplydivine.Servewithunsweetenedwhipped cream
or creme fraiche as the figs will carry enough sweetness.”GUEST CHEF.