The Australian Women\'s Weekly - June 2018

JUNE 2018 | The Australian Women’s Weekly 169

Little Queen of Tarts
MAKES 24 PREP AND COOK TIME 1 HOUR
(+ REFRIGERATION TIME)

1 ⅓ cups (200g) plain flour
1 tablespoon caster sugar
100g butter, chopped
2 tablespoons raspberry jam, warmed
ALMOND FILLING
4 egg yolks
½ cup (110g) caster sugar
1 ½ cup (180g) almond meal
1 teaspoon vanilla extract
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
ITALIAN MERINGUE
2 cups (440g) caster sugar
⅔ cup (160ml) water
4 egg whites
pinch cream of tartar

1 Grease 12 holes of a patty pan
(1½ tablespoon capacity).
2 Process flour, sugar and butter until
combined. Add 1 tablespoon of chilled
water; process until the pastry comes
together. Divide pastry into 2 discs; wrap
in plastic and refrigerate for 30 minutes.
3 ALMOND FILLING Meanwhile,
combine all ingredients in a small bowl.

SMOKED SALMON AND HERB

PINWHEELS

MAKES 24 PREP TIME10 MINUTES

½cup (120g) sour cream

1 tablespoon finely chopped chives

1 tablespoon finely chopped dill

2 teaspoons finely grated lemon rind

4 rye mountain bread wraps

200g sliced smoked salmon

1 cup watercress sprigs

1 Combine sour cream, herbs and rind in a

small bowl; season. Place mountain bread

on a board; spread with cream mixture.

Top with salmon and watercress. Roll up

to enclose filling. Cut each roll into 6 slices.

Not suitable to freeze.

4 Roll pastry out thinly. Using a 6.5cm

cutter, cut out rounds of pastry; line pan

holes with pastry. Fill pastry cases with

Almond Filling; smooth tops.

5 Preheat oven to 180°C (160°C fan-

forced). Bake tarts for 25 minutes or

until golden brown. Brush the jam over

the warm filling.

6 ITALIAN MERINGUE Combine sugar

and water in a small saucepan over a

medium heat; stir, without boiling, until

sugar dissolves. Brush down side of pan

with a wet pastry brush to dissolve any

sugar crystals. Bring syrup to the boil;

boil, without stirring, until syrup reaches

122°C (hard ball). Whisk egg whites

with cream of tartar in a small bowl

with an electric mixer until soft peaks

form. With motor running, pour syrup

into meringue gradually in a thin stream.

Beat at medium speed until cooled to

room temperature and meringue is thick

and glossy.

7 Place Italian Meringue into a piping

bag fitted with a small fluted tube.

Pipe meringue onto tarts. Lightly brown

meringue with a kitchen blow torch.

Garden party ribbon

sandwiches

Or, place in 240°C (220°C fan-forced)

oven for a few minutes until lightly

browned. Cool.

Tarts suitable to freeze at the end of step

5. Jam suitable to microwave.

Garden party ribbon

sandwiches

Place Italian Meringue into a piping

bag. Pipe meringue onto tarts.