PRUNE & NUT CROSTATA
SERVES 6-8
400g pitted prunes400g pitted prunes
2 Earl Grey teabags2 Earl Grey teabags
(^11) // 22 cup (175g) honey cup (175g) honey
(^11) // 22 cup (80g) chopped almonds cup (80g) chopped almonds
(^11) // 44 cup (30g) each chopped hazelnuts cup (30g) each chopped hazelnuts
and chopped pecansand chopped pecans
400g gluten-free shortcrust pastry 400g gluten-free shortcrust pastry
(we used Carême Gluten-Free (we used Carême Gluten-Free
Shortcrust Pastry Blocks), thawedShortcrust Pastry Blocks), thawed
100g unsalted butter, softened100g unsalted butter, softened
1 vanilla bean, split, seeds scraped1 vanilla bean, split, seeds scraped
(^22) // 33 cup (100g) rapadura sugar cup (100g) rapadura sugar
1 egg and 1 eggwhite1 egg and 1 eggwhite
120g almond meal120g almond meal
15g cornflour15g cornflour
Thick Greek-style yoghurt, to serveThick Greek-style yoghurt, to serve
Combine prunes, teabags and 2 cups Combine prunes, teabags and 2 cups
(500ml) boiling water in a bowl. Set aside (500ml) boiling water in a bowl. Set aside
for 1 hour to soften. Drain, reserving for 1 hour to soften. Drain, reserving
soaking liquid. Place half the prunes in a soaking liquid. Place half the prunes in a
food processor with 1 tbs reserved liquid food processor with 1 tbs reserved liquid
and whiz to a puree. Fold puree through and whiz to a puree. Fold puree through
remaining whole prunes and set aside.remaining whole prunes and set aside.
Preheat the oven to 180°C. Grease Preheat the oven to 180°C. Grease
a 12 x 36cm loose-based fluted tart pan a 12 x 36cm loose-based fluted tart pan
and line a baking tray with baking paper.and line a baking tray with baking paper.
To make the syrup, place remaining To make the syrup, place remaining
reserved liquid in a saucepan and heat reserved liquid in a saucepan and heat
over high heat. Add over high heat. Add^11 // 44 cup (90g) honey cup (90g) honey
and cook, stirring occasionally, for 12-15 and cook, stirring occasionally, for 12-15
minutes or until reduced by half. Cool.minutes or until reduced by half. Cool.
To make the crunchy nuts, toss nuts, To make the crunchy nuts, toss nuts,
remaining 85g honey and remaining 85g honey and^11 // 22 tsp salt tsp salt
flakes on prepared tray and bake for flakes on prepared tray and bake for
8 minutes or until golden. Set aside.8 minutes or until golden. Set aside.
Roll out pastry between 2 sheets of Roll out pastry between 2 sheets of
baking paper to a 5mm-thick rectangle. baking paper to a 5mm-thick rectangle.
Chill for 10 minutes. Use to line prepared Chill for 10 minutes. Use to line prepared
pan, leaving 3mm overhanging. Chill for pan, leaving 3mm overhanging. Chill for
30 minutes. Line with baking paper and fill 30 minutes. Line with baking paper and fill
with pastry weights. Bake for 15 minutes, with pastry weights. Bake for 15 minutes,
then remove weights and paper, and then remove weights and paper, and
bake for a further 15-20 minutes or until bake for a further 15-20 minutes or until
golden. Cool. Reduce oven to 160°C.golden. Cool. Reduce oven to 160°C.
Meanwhile, to make the frangipane, Meanwhile, to make the frangipane,
place butter, vanilla seeds and sugar in place butter, vanilla seeds and sugar in
a stand mixer fitted with the paddle a stand mixer fitted with the paddle
attachment and beat until thick and pale. attachment and beat until thick and pale.
Add egg and eggwhite, and beat until Add egg and eggwhite, and beat until
well combined. Fold through almond well combined. Fold through almond
meal and cornflour. Spread frangipane meal and cornflour. Spread frangipane
into tart case and spoon prune mixture into tart case and spoon prune mixture
down the centre. Bake for 30-35 minutes down the centre. Bake for 30-35 minutes
or until a skewer inserted in the centre or until a skewer inserted in the centre
comes out with a few crumbs.comes out with a few crumbs.
Break crunchy nuts into pieces and Break crunchy nuts into pieces and
scatter over tart. Drizzle scatter over tart. Drizzle
with syrup. Serve with syrup. Serve
warm with warm with
yoghurt.yoghurt.
delicious.com.au/recipesdelicious.com.au/recipes
For more easy gluten-free For more easy gluten-free
mains and desserts.mains and desserts.
HIGH FIBRE
BALANCING ACT.