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Rhubarb and apple tarts

<p>These individual tarts are heavenly, and go perfectly with cream, or are just as good by themselves. Try them and see.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 6 tarts</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>500g shortcrust pastry (store-bought or your favourite recipe)</li> <li>1 tablespoon plain flour</li> <li>¼ cup caster sugar</li> <li>2 apples, peeled and sliced</li> <li>300g rhubarb cut into 2cm pieces</li> <li>2 teaspoons ground cinnamon</li> <li>¼ teaspoon ground cardamom</li> <li>1 egg, beaten</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat your oven to 200°C and put a large baking tray on the middle rack to warm up.</li> <li>Roll out your pastry and cut out six circles approximately 15cm and put them in the fridge to stay chilled.</li> <li>Toss the apples and rhubarb slices with the flour, caster sugar, cinnamon and cardamom.</li> <li>Lay a large piece of baking paper on the counter and place the chilled pastry on top. Fill the centre of each pastry with the apple and rhubarb mixture.</li> <li>Fold the edges of the pastry up and over the sides of the filling, pressing it together.</li> <li>Brush the pastry with a little of the beaten egg and sprinkle a little extra caster sugar on top.</li> <li>Slide the tarts onto the hot tray and cook for 35 minutes or until the pastry is golden and crisp.</li> </ol> <p><em>Images: Shutterstock</em></p>

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Bacon and egg tarts

<p>Ready to eat in half an hour, this delicious recipe for bacon and egg tarts is the perfect with morning or afternoon tea will become a family favourite!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>8 rashers bacon</li> <li>4 eggs</li> <li>20g butter</li> <li>1 onion, finely chopped</li> <li>½ cup cream</li> <li>Salt and pepper</li> <li>2 sheets puff pastry</li> <li>100g mozzarella cheese, cubed</li> </ul> <p><em>To serve</em></p> <ul> <li>Tomato relish</li> <li>Rocket salad</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Pre-heat oven to 210°C.</li> <li>Trim the bacon of rind and cut each rasher into two pieces.</li> <li>Melt butter in a small pan and sauté the onion over a medium heat for three minutes. Remove and cool.</li> <li>Break the eggs into a small bowl and add the cream. Using a fork to gently blend together but do not beat. Season with salt and pepper.</li> <li>Cut each sheet of puff pastry into four equal squares and place into greased muffin pans.</li> <li>Arrange the two pieces of bacon in each pastry case, place a few squares of mozzarella into pastry case. Pour the egg mixture slowly into each pastry case.</li> <li>Bake the tarts in the pre-heated oven and bake for 12 - 15 minutes until pastry is puffed and golden. Allow to cool for five minutes in the tin prior to removing tarts.</li> <li>Serve hot with tomato relish and fresh garden salad leaves.</li> </ol> <p><em>Image: Getty</em></p>

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Tasty Tartlet Tuesday

<p dir="ltr">These scrumptious little tarts will satisfy your craving for chocolate and baked goods. Warning: you might become the family favourite after debuting this delectable creation. </p> <p dir="ltr">Tasty Tartlets with NUTELLA® and Raspberries</p> <p dir="ltr"><strong>Difficulty:</strong> ⅔</p> <p dir="ltr"><strong>Time:</strong> 1hr</p> <p dir="ltr"><strong>Serves:</strong> 6</p> <p dir="ltr"><strong>Ingredients for the bases:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 cups plain flour</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tsp baking powder</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">125g butter, softened and cut into pieces</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">½ cup sugar</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 egg yolk</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 egg</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Zest of 1 lemon</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Pinch of salt</p> </li> </ul> <p> </p> <p dir="ltr">To serve: </p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">90g Nutella® (15g/portion)</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Fresh raspberries or strawberries</p> </li> </ul> <p dir="ltr"><strong>Method: </strong></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Put the flour and baking powder into a pile on the pastry board. Add the softened butter in pieces in the middle. Mix quickly to make a pile of ‘crumbs’, then add the sugar, yolk and egg, lemon zest and a pinch of salt to the crumbs. Mix everything together quickly, forming a ball. Wrap it in a cloth or plastic wrap and put it in the fridge to rest for 30 minutes. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat the oven to 180℃. To create your tartlet shapes, use a rolling pin to roll out the dough to a thickness of 5mm and cut out circles slightly larger than the individual tins that you’re going to use. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Put the dough into the greased tins. To prevent the tartlets from swelling up too much, prick the dough a few times with the prongs of a fork. Bake in the oven for 8-10 minutes. Afterwards, remove the tartlets from the cases and let them cool. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Fill each little tartlet with a tablespoon of Nutella® and serve with a smattering of colourful fresh raspberries or strawberries</p> </li> </ol> <p dir="ltr"><strong>Chef’s Tip:</strong></p> <p> </p> <p dir="ltr">While not essential, you can use pastry weights to hold the bases down while cooking. </p> <p><em><span style="font-size: 12pt; font-family: Arial; color: #000000; background-color: transparent; font-weight: 400; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Image: Supplied </span></em></p>

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Enjoy a tasty pear tarte tatin

<div class="article-body"> <p>Here’s another French classic that has made it onto our favourites list. A traditional tarte tatin is made with apples, but I’ve gone for pears here, although poached quinces would work wonderfully too. You could, of course, use apples – my favourites are granny smiths. </p> <p><strong>Serves: </strong>4</p> <p><strong>Ingredients</strong></p> <p><strong>Baked pears</strong></p> <ul> <li>4 small pears</li> <li>110g (½ cup) caster sugar</li> <li>20g unsalted butter</li> <li>1 vanilla bean, halved lengthways and seeds scraped</li> <li>2 tablespoons brandy</li> <li>100g caster sugar</li> <li>100ml brandy</li> <li>1 vanilla bean, halved lengthways and seeds scraped</li> <li>50g unsalted butter, cubed</li> <li>1 sheet ready-rolled puff pastry</li> <li>Cream or ice-cream, to serve</li> </ul> <p><strong>Directions</strong></p> <ol> <li>To make the baked pears, preheat the oven to 160°C. Butter an ovenproof dish that will fit the pears snugly.</li> <li>Peel, quarter and core the pears. Arrange the pears in the dish. Sprinkle the sugar over the pears, then dot with a little butter and some of the vanilla seeds. Pour in the brandy and cover with baking paper and foil. Bake for 1½–2 hours, or until the pears are soft and light golden brown. Remove and set aside.</li> <li>Increase the oven to 190°C. You will need an ovenproof frying pan to cook the tart. Put the pan over medium heat and add the sugar, brandy, vanilla seeds and bean. Let the sugar dissolve and cook until the mixture forms a light caramel.</li> <li>Add the baked pears, arranging them neatly in the pan, and cook for about 5 minutes, shaking the pan gently to make sure the pears aren’t catching on the base. Dot with the cubed butter, then lay the pastry over the top. Using a wooden spoon, tuck the pastry edge down around the pears, taking care not to touch the caramel, as it is very hot.</li> <li>Bake for 25–30 minutes, or until the pastry is golden and the caramel is bubbling up around the edge. Remove from the oven.</li> <li>Get a serving plate that is larger than your pan and put the plate on top of the pan. Using oven gloves to protect your hands, invert the pan onto the plate. Allow the caramel to cool slightly before serving with cream or ice-cream.</li> </ol> <p><em>Image and recipe from </em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a><em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a> (Murdoch Books RRP $39.99). Photography: © Armelle Habib 2017.</em></p> <p>Republished with permission of <a href="https://www.wyza.com.au/recipes/pear-tarte-tatin.aspx">Wyza.com.au</a>.</p> </div>

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Whip up some puff pastry pear tarts

<p>Almond frangipane is a classic French preparation that can be made in moments. It provides a delicious base for raw or poached fruit and is spread over uncooked pastry to make simple tarts. It can be made in advance and stored in an airtight container in the refrigerator, then softened at room temperature or in the microwave in less than a minute.</p> <p>This recipe uses ground almonds, but it can be made with ground hazelnuts or walnuts. A fun variation is to leave the poached fruit halves whole and to cut pastry shapes to echo the shape of the fruit being used, thus making individual pear tarts or even peach or plum tarts. Each pastry shape must be chilled well before baking to prevent shrinking.</p> <p><strong>Serves:</strong> 6</p> <p><strong>Ingredients</strong></p> <div class="article-body"> <ul> <li>1 roll ready-made all-butter puff pastry (such as Carême), thawed overnight in the refrigerator or at room temperature for 1 hour, then rolled into a 25cm-square sheet</li> <li>1 free-range egg yolk</li> <li>3–6 (depending on size) whole poached pears (see page 29), halved</li> <li>2 tablespoons reduced poaching syrup double cream or ice cream, to serve</li> </ul> <p><strong>Almond frangipane</strong></p> <ul> <li>80g unsalted butter, softened</li> <li>80g caster sugar</li> <li>80g ground almonds</li> <li>2 teaspoons plain flour</li> <li>1 free-range egg yolk</li> </ul> <p><strong>Directions</strong></p> <ol> <li>To make the almond frangipane, cream butter and sugar in a food processor until light and creamy. Add the ground almonds and flour and pulse briefly. Add egg yolk and mix just until you have a smooth cream. Scrape into a bowl until needed.</li> <li>Lift pastry sheet onto a baking paper-lined baking tray. Lightly mix the other egg yolk with a fork and brush it all over pastry with a pastry brush, ensuring that no egg drips over the edges (this will impede rising). If making a rectangular tart, score a 1 cm border around edges and prick centre with a fork. Chill in the refrigerator for 20 minutes.</li> <li>Spread chilled pastry with a 5mm thick layer of frangipane inside the scored border. (If using drained fruit halves for individual tarts, place a spoonful of frangipane on the pastry where the hollow of the fruit will cover it.)</li> <li>Preheat oven to 210°C. Cut fruit into thick wedges, then lightly press into frangipane, arranging them in closely packed and slightly overlapping rows. (For individual tarts, place halves over spoonfuls of frangipane.) Brush fruit with a little reserved syrup. Chill in refrigerator for 15 minutes.</li> <li>Bake for 20 minutes, then reduce heat to 170°C and cook for another 20 minutes. (Bake individual tarts for 15 minutes at 210°C and 15 minutes at 170°C.) Carefully paint fruit once again with reserved syrup.</li> <li>Bake for another 5 minutes; pastry should be the colour of toast so that it is really crisp and crunchy. Cool tart/s on a cake cooling rack before slicing with a serrated knife, if necessary (use a sawing action rather than pressing through the pastry). Serve with double cream or ice cream.</li> </ol> <p><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fkitchen-garden-companion-cooking-stephanie-alexander%2Fprod9781921384349.html" target="_blank"><em>Recipe and image from<span> </span></em><span>Kitchen Garden Companion - Cooking</span><em> by Stephanie Alexander, Penguin Books, RRP $49.99.</em></a><br /><br /><em>Photography: © Simon Griffiths, Mark Chew.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/puff-pastry-pear-tarts.aspx">Wyza.com.au</a>.</em></p> </div>

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Delicious kale, prosciutto and blue cheese tart

<p>Serves 8</p> <p> So many food trends come and go. Right now kale is having its moment in the culinary limelight, it is so versatile and nutritious. Try serving a wedge of this tart with a bitter leaf salad, which helps to cut through the richness.</p> <p><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fthe-edible-city-indira-naidoo%2Fprod9781921383816.html">Recipe from The Edible City by Indira Naidoo, published by Penguin Books, RRP $45.00.</a></p> <p><strong>Ingredients</strong></p> <ul> <li>1 pre-rolled butter puff pastry sheet, thawed</li> <li>2 tablespoons thyme leaves</li> <li>1 egg, beaten</li> <li>1 large bunch kale, finely chopped</li> <li>1 tablespoon olive oil</li> <li>1 onion, thinly sliced</li> <li>1 teaspoon brown mustard seeds</li> <li>Salt and freshly ground black pepper</li> <li>Small handful chopped flat-leaf parsley</li> <li>180 g blue cheese, chopped</li> <li>2 eggs (extra)</li> <li>4 egg yolks</li> <li>200 ml pouring cream</li> <li>200 g sour cream</li> <li>200 g prosciutto (about 4 strips)</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat the oven to 180°C fan-forced (200°C conventional).</p> <p>2. Sprinkle the pastry sheet with the thyme leaves. Roll it out to fit a pie dish 27 cm in diameter and 5 cm deep. Prick the base all over with a fork. Line with baking paper and fill with baking beans or rice, then blind-bake for 10–12 minutes or until lightly golden.</p> <p>3. Remove from the oven and remove the paper and baking beans. Brush the base with the beaten egg, return to the oven and bake for 6 minutes until golden and crisp.</p> <p>4. Reduce the oven temperature to 150°C.</p> <p>5. Place the kale in a large heavy-based saucepan over medium heat. Place a lid on top and allow to soften and wilt for 15–20 minutes.<br /><br />6. Heat the olive oil in a frying pan over medium heat and add the onion. Fry for 4–5 minutes until soft. Add the kale and mustard seeds and cook for a further minute. Season with salt and pepper to taste. Spread the kale mix over the tart case, then sprinkle over the parsley and scatter over the blue cheese.</p> <p>7. In a bowl, whisk the eggs, yolks, cream and sour cream. Season with salt and pepper to taste, then pour into the tart case. Place the prosciutto strips on top.</p> <p>8. Bake for 40–50 minutes or until light golden and just set with a slight wobble. Leave to stand for 10 minutes, then serve.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/kale-prosciutto-and-blue-cheese-tart.aspx">Wyza.com.au.</a></em></p>

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Enjoy a savoury onion and goat cheese tart

<p><span style="font-weight: 400;">This puff pastry tart is perfect for when you want a savoury treat. Read more:</span></p> <p><span style="font-weight: 400;"><strong>Serves:</strong> 4  </span></p> <p><strong>Ingredients:</strong></p> <ul> <li><span style="font-weight: 400;">1 sheet of defrosted frozen puff pastry</span></li> <li><span style="font-weight: 400;">4 red onions sliced</span></li> <li><span style="font-weight: 400;">2 tsp fresh thyme leaves </span></li> <li><span style="font-weight: 400;">200g crumbly goats cheese </span></li> <li><span style="font-weight: 400;">1 egg </span></li> <li><span style="font-weight: 400;">50g butter </span></li> </ul> <p><strong>Method:</strong></p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Add butter to a medium saucepan over low heat. Once melted add sliced onions and cook gently for 45 minutes. Stir occasionally until soft and caramelised and set aside to cool.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Preheat oven to 200</span><span style="font-weight: 400;">°C. Line a flat baking tray with baking paper and lay puff pastry on top. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">With a knife score a line 2cm inside the edge to create a border around the pastry (do not cut through the pastry). With a fork prick the pastry all over inside the border. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Inside the border, spread caramelised onions and distribute half the goats cheese in chunks.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">In a small bowl beat the egg and brush around the border of the pastry. Bake in the oven for 30 mins or until the pastry is golden brown.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;"> Remove from the oven, top with remaining goats cheese and sprinkle with fresh thyme leaves.</span></li> </ol> <p><em><span style="font-weight: 400;">Recipe courtesy of Australian Onions.</span></em></p>

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Enjoy the taste of summer with a tropical granola breakfast tart

<p><span style="font-weight: 400;">Juicy, delicious and bursting with nutritional goodness, these breakfast tarts are the perfect way to wake up.</span></p> <p><span style="font-weight: 400;"><strong>Serves:</strong> 4</span></p> <p><strong>Cooking time: </strong>20 minutes</p> <p><span style="font-weight: 400;"><strong>Ingredients</strong>:</span></p> <p><strong>Tarts</strong></p> <ul> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">3 Cups rolled oats</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">1 Cup sunflower seeds</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">1 Tsp vanilla paste</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">¼ Cup honey</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">½ Tsp cinnamon</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">4 Tbsp melted coconut oil</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">1 egg white</span></li> </ul> <p><strong>Topping</strong></p> <ul> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">   </span><span style="font-weight: 400;">1 Tub coconut yoghurt</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">    </span><span style="font-weight: 400;">Fruits for topping – Ruby Rise Red Papaya sliced, mango cubed, blueberries</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">   </span><span style="font-weight: 400;">Shaved coconut</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">   </span><span style="font-weight: 400;">1 Tbsp honey</span></li> </ul> <p><span style="font-weight: 400;"><strong>Method</strong>:</span></p> <ol> <li><span style="font-weight: 400;">Preheat the oven to 120 degrees.</span></li> <li><span style="font-weight: 400;">Lightly spray 4 small tart tins with vegetable oil.</span></li> <li><span style="font-weight: 400;">In a medium bowl combine oats, cinnamon, sunflower seeds, vanilla, honey, egg white and coconut oil. Mix well. Divide the mixture between tins. Press the mixture at the bottom of the pans and press evenly at the bottom and sides of pan – be sure to leave ditch/well for the yoghurt.</span></li> <li><span style="font-weight: 400;">Bake for 20 minutes or until light and golden brown.</span></li> <li><span style="font-weight: 400;">Allow to cool in the tins for 10 mins, then move to a cooling rack (keep in tins).</span></li> <li><span style="font-weight: 400;">When completely cool, gently remove.</span></li> <li><span style="font-weight: 400;">Place a few spoonfuls of yoghurt into the granola tarts, then top with the fruit and toasted coconut. Drizzle with honey.</span></li> </ol> <p><em><span style="font-weight: 400;">Recipe and photo courtesy of Ruby Ryse Papaya.</span></em></p>

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French classic: Pear tarte tatin

<p>Here’s another French classic that has made it onto our favourites list. A traditional tarte tatin is made with apples, but I’ve gone for pears here, although poached quinces would work wonderfully too. You could also use granny smith apples. </p> <p><strong>Ingredients:</strong></p> <p><strong>Baked pears</strong><br />4 small pears<br />110g (½ cup) caster sugar<br />20g unsalted butter<br />1 vanilla bean, halved lengthways and seeds scraped<span> </span><br />2 tablespoons brandy</p> <p>100g caster sugar<br />100ml brandy<br />1 vanilla bean, halved lengthways and seeds scraped<span> </span><br />50g unsalted butter, cubed<span> </span><br />1 sheet ready-rolled puff pastry<br />Cream or ice-cream, to serve</p> <p><strong>Directions:</strong></p> <p>1. To make the baked pears, preheat the oven to 160°C. Butter an ovenproof dish that will fit the pears snugly.</p> <p>2. Peel, quarter and core the pears. Arrange the pears in the dish. Sprinkle the sugar over the pears, then dot with a little butter and some of the vanilla seeds. Pour in the brandy and cover with baking paper and foil. Bake for 1½–2 hours, or until the pears are soft and light golden brown. Remove and set aside.</p> <p>3. Increase the oven to 190°C. You will need an ovenproof frying pan to cook the tart. Put the pan over medium heat and add the sugar, brandy, vanilla seeds and bean. Let the sugar dissolve and cook until the mixture forms a light caramel.</p> <p>4. Add the baked pears, arranging them neatly in the pan, and cook for about 5 minutes, shaking the pan gently to make sure the pears aren’t catching on the base. Dot with the cubed butter, then lay the pastry over the top. Using a wooden spoon, tuck the pastry edge down around the pears, taking care not to touch the caramel, as it is very hot.</p> <p>5. Bake for 25–30 minutes, or until the pastry is golden and the caramel is bubbling up around the edge. Remove from the oven.</p> <p>6. Get a serving plate that is larger than your pan and put the plate on top of the pan. Using oven gloves to protect your hands, invert the pan onto the plate. Allow the caramel to cool slightly before serving with cream or ice-cream.</p> <p>Image and recipe from <em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a></em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a>. Photography: © Armelle Habib 2017.</p> <p><em>Written by Stuart McKenzie. Republished with permission of </em><a href="https://www.wyza.com.au/recipes/pear-tarte-tatin.aspx"><em>Wyza.com.au</em></a><em>. </em></p>

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Chocolate tart

<p>This chocolate tart is rich and sweet and will make a decadent dessert for your next special occasion.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>500g shortcrust pastry (store-bought or your favourite recipe)</li> <li>150g milk chocolate, melted</li> <li>4 eggs</li> <li>50g plain flour</li> <li>75g butter, melted</li> <li>100g caster sugar</li> <li>Icing sugar (for dusting)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Line a 25cm tart tin with the pastry (rolled to about a quarter of cm) and leave in the fridge for 30 minutes to chill. Preheat the oven to 180°C.</li> <li>When the pastry has been chilled, blind bake it for 15 minutes. Then remove the beads/paper and bake for another five minutes.</li> <li>Mix the melted chocolate with the eggs, butter, sugar and flour. Pour this mixture into the tart and bake for eight to 10 minutes, or until just set.</li> <li>Dust with a little icing sugar and serve with a little cream or your favourite berries.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/mini-lemon-tarts/">Love tarts? Try these lemon tarts</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/apple-sponge-cake/">This apple sponge cake is perfect for afternoon tea</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/apple-fritters/">Apple fritters, anyone?</a></strong></em></span></p>

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Leek and gouda tart

<p>Black Estate had been making award-winning organic and biodynamic wines of the Waipara Hills for a number of years before opening their restaurant and tasting room. Theirs are hillside vineyards, on clay limestone soil, and their very stylish but minimal restaurant and tasting froom gets one of the best views of the vines. When the sun is out, the deck is the place to be.</p> <p> </p> <p><strong> <span style="text-decoration: underline;">Serves:</span></strong> 12 as an entree or 8 as a lunch</p> <p> </p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Shortcut pastry:</em></p> <ul> <li>250g standard flour, plus extra for dusting</li> <li>10g sugar</li> <li>1 free-range organic egg</li> <li>5g salt</li> <li>160g butter, diced and slightly softened</li> <li>1 Tbsp milk</li> </ul> <p><em>Leek base:</em></p> <ul> <li>3 large or 6 medium leeks</li> <li>oil, for cooking</li> <li>1 heaped Tbsp butter</li> <li>2 Tbsp standard flour</li> </ul> <p><em>Leek filling:</em></p> <ul> <li>450g cooked-down leek base, no warmer than room temperature</li> <li>4 large free-range organic eggs</li> <li>250g cream</li> <li>approx 70g grated Karikaas vintage gouda</li> </ul> <p> </p> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Start the pastry 1–2 days before you want to bake the tart. Place flour on the work surface and make a well in the centre. Put sugar, egg, salt and diced butter into the well and rub in with the fingertips of one hand, drawing the flour into the well with the other hand.</p> <p>2. When everything is almost completely mixed, add milk and knead pastry 2–3 times with the heel of your hand to make it smooth, but do not overwork it. Flatten pastry into a tight disc. Wrap in plastic wrap and refrigerate overnight (or for 8–10 hours) to rest.</p> <p>3. Remove pastry from the refrigerator and leave it on the bench for 5 minutes. Flour the bench, place the pastry disc on the flour and sprinkle with a little more flour. Using a rolling pin, hit the pastry a few times to make it supple, turning it as you go — this helps you roll it out while still keeping the dough cold. Roll the pastry into a round approximately 3mm thick and 34–36cm across. (You need the pastry to be around 6cm wider all round than the 28–30cm tin you will be using.)</p> <p>4. Spray the tin with cooking oil. Roll the pastry up on the rolling pin and gently unroll it over the tin. You want it as slack as possible to allow for shrinkage. Mould pastry into tin loosely and gently, then run the rolling pin over the top of the tin to cut off excess pastry. Finish moulding it with your fingertips until it's nicely fitted into the tin. Prick the pastry case all over with a fork. Cover and refrigerate overnight (or for 8–10 hours) to rest.</p> <p>5. For the leek base, cut the white end off each leek (discard the green), cut lengthways and give the end a wash to get the dirt out. Shake off excess water; you don't want leeks to stew when cooking them. Thinly slice the leeks.</p> <p>6. Heat a pot over medium-low heat until hot and add some oil, then add chopped leeks and cook them until they start to soften, stirring regularly.</p> <p>7. Add butter, a good pinch of salt and a little ground black pepper. Cook leeks down for 15–20 minutes, or until soft in the mouth and not stringy, and the juices have evaporated. Add flour and cook, stirring, for a couple of minutes. This stops any more juice leaching out. Set aside to cool to room temperature.</p> <p>8. While the leeks are cooking, preheat oven to 180degC. Line the chilled pastry case with baking paper, and add rice on top to hold the pastry down.</p> <p>9. Bake for about 20 minutes, then remove rice and baking paper and continue to bake until pastry is light golden and crunchy with no transparent parts, about 5–6 minutes.</p> <p>10. Weigh out 450g of cooled leek base into a bowl, and mix in eggs and cream. Season with plenty of flaky salt and freshly ground black pepper.</p> <p>11. Pour into baked pastry case and smooth out. Top with grated gouda and bake for 20 minutes, until golden, just set and not puffed up.</p> <p>12. Slice when cold and reheat slices at 200deg C for about 6 minutes.</p> <p><img width="128" height="158" src="https://oversixtydev.blob.core.windows.net/media/7815935/1_128x158.jpg" alt="1 (95)" style="float: right;"/></p> <p><strong>* Recipe reproduced with permission from <em>New Zealand Restaurant Cookbook</em> by Delaney Mes; recipe © Black Estate. Photography © Liz Clarkson, 2017. Published by Penguin NZ; RRP $50.00. Out now.</strong></p> <p><em>Written by Delaney Mes. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p>

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Potato, brie and caramelised onion tart

<p>I make this tart when I want something with a bit of wow factor that’s not too difficult. The caramelised onions make it particularly gorgeous. This tart is lovely accompanied by a leafy salad with a vinegary dressing.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the pastry</em></p> <ul> <li>225 g plain (all-purpose) flour</li> <li>100 g unsalted butter, cold, diced</li> <li>½ teaspoon sea salt</li> <li>2 tablespoons cold water</li> </ul> <p><em>For the filling</em></p> <ul> <li>1 tablespoon olive oil</li> <li>30 g unsalted butter</li> <li>2 medium red onions, halved and sliced</li> <li>2 medium potatoes, about 350 g, sliced into 5 mm slices</li> <li>½ teaspoon salt for the cooking water</li> <li>25 g grated parmesan cheese</li> <li>170 ml thick (heavy) cream</li> <li>3 large eggs, at room temperature</li> <li>½ teaspoon sea salt</li> <li>¼ teaspoon freshly ground black pepper</li> <li>100 g brie, cut into 5 mm slices</li> <li>1 teaspoon fresh thyme leaves, plus extra to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat the oven to 200°C and place a baking tray in the oven. You need a 23 cm round flan (tart) pan with fluted sides and removable base.</li> <li>To make the pastry, combine the flour, butter and sea salt in a food processor and pulse until the texture of fine breadcrumbs. Add the water and pulse until the dough starts to clump together. On a lightly floured work surface, knead the pastry until smooth, about 1 minute. Form the pastry into a disc with your hands and cover in plastic wrap. Refrigerate for 20 minutes.</li> <li>To make the filling, heat the olive oil and butter in a medium frying pan over medium heat. Add the sliced onions and fry, stirring occasionally, until you start to see touches of gold on the onions, about 4 minutes. Reduce the heat to medium–low and cook, stirring occasionally, until the onions are very soft and golden brown, about 20 minutes.</li> <li>Put the potatoes and salt in a small saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until tender, about 6–8 minutes, testing with the point of a sharp knife. Drain the potatoes and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated.</li> <li>Meanwhile, on a lightly floured work surface, roll out the pastry into a circle about 3 mm thick. Line the flan pan with the pastry, taking care when pressing into the fluted sides. Trim the overhang, leaving a 5 mm lip around the edge of the pan to allow for shrinkage. Place the pan on the baking tray. Prick the pastry with a fork in a few places and chill in the refrigerator for 15 minutes.</li> <li>To blind bake the pastry, cover it with a sheet of baking paper and fill with pie weights or uncooked rice. Bake for 15 minutes. Remove the weights and the baking paper and return the pastry to the oven until the pastry looks dry and lightly golden, about 10 minutes. Sprinkle the pastry with the parmesan cheese and set aside for 5 minutes.</li> <li>Reduce the oven heat to 170°C.</li> <li>In a medium mixing bowl, whisk the cream, eggs, sea salt and pepper together until smooth.</li> <li>To assemble the tart for baking, spread the onions over the parmesan in the pastry case. Layer the potato slices on top of the onions, followed by the brie. Sprinkle with the thyme leaves. Gently pour the egg mixture over the top.</li> <li>Bake the tart until it is puffed and golden, about 40–45 minutes. Sprinkle with thyme and allow to cool for a few minutes before removing from the pan and slicing.</li> </ol> <p><strong>Tip:</strong> use new potatoes.</p> <p><img width="176" height="166" src="https://oversixtydev.blob.core.windows.net/media/37183/potato-cookbook_176x166.jpg" alt="Potato Cookbook" style="float: right;"/></p> <p><em>This is an edited extract from </em>The Potato Cookbook<em> by Dale Whybrow published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Image credit: Ben Cole.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p>

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Gluten-free mini caramel tarts

<p>These mini caramel tarts are not only delicious but will also help you out if you need to serve up a yummy dessert for different diets. Dairy-free, gluten-free and vegan this treat will be a crowd pleaser for everyone.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 12 mini tarts</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Base</em></p> <ul> <li>40 g raw sunflower kernels</li> <li>60 g raw almonds</li> <li>200 g gluten-free plain flour</li> <li>½ teaspoon psyllium husk powder</li> <li>1 teaspoon ground cinnamon</li> <li>125 g coconut oil, solid</li> <li>55 g coconut sugar</li> <li>½ teaspoon vanilla extract</li> <li>85 g coconut yoghurt</li> </ul> <p><em>Caramel</em></p> <ul> <li>240 g coconut sugar</li> <li>520 g tinned coconut cream</li> <li>60 g coconut oil</li> <li>1 tablespoon cornflour</li> <li>30 ml plant-based milk</li> <li>1 teaspoon ground sea salt</li> <li>2 teaspoons vanilla extract</li> </ul> <p><em>Topping</em></p> <ul> <li>80 g vegan milk chocolate melted</li> </ul> <p><strong><span style="text-decoration: underline;">Notes: </span></strong></p> <ul> <li>You can replace the cornflour with arrowroot starch if you’re avoiding corn.</li> <li>You can also replace the coconut yoghurt in this recipe with Greek yoghurt if dairy isn’t your enemy.</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Pulse the sunflower kernels and almonds in a food processor until finely chopped. Add the flour, psyllium husk powder, cinnamon, cold coconut oil and coconut sugar. Process until the mixture resembles fine breadcrumbs.</p> <p>2. Add the vanilla and coconut yoghurt. Process until the mixture starts to come together to form a smooth dough. Turn the mixture out onto a large piece of plastic wrap, shape into a disc and cover with plastic wrap. Refrigerate for 1 hour to rest.</p> <p>3. For the caramel, mix the coconut sugar, coconut cream, coconut oil, cornflour, milk and salt in a medium saucepan over a low heat. Whisk until the sugar has dissolved. Bring the mixture to a simmer and cook for 10–15 minutes, stirring frequently, until thickened.</p> <p>4. Remove from the heat, then add the vanilla, mixing well. Set aside to cool for 15 minutes.</p> <p>5. Preheat the oven to 180°C (160°C fan forced/350°F). Lightly brush a 12-hole standard muffin tin with coconut oil.</p> <p>6. Divide the dough into 12 equal portions, then evenly press into the muffin holes, covering the base and sides.</p> <p> </p> <p>7. Fill each tart base with two teaspoons of the caramel and smooth the surface. Bake for 20–30 minutes or until the tart cases are golden and set.</p> <p>8. Remove from the oven and set aside to cool in the tin for 30 minutes. Drizzle each tart with melted chocolate and refrigerate for 2 hours. Remove from the muffin tin and serve. Will keep in an airtight container in the fridge for up to 3 days.</p> <p><img width="125" height="174" src="https://oversixtydev.blob.core.windows.net/media/36015/the-healthy-convert-cvr_125x174.jpg" alt="The Healthy Convert CVR" style="float: right;"/></p> <p> </p> <p><em>This is an edited extract from The Healthy Convert by Nicole Maree published by Hardie Grant Books RRP $24.99 and is available in stores nationally.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a></span></em></strong></p>

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Fruity frangipane tart

<p>Our delicious modern take on a traditional frangipane tart combines sweet stone fruits – we love plum, but you can use any stone fruit – and thyme for garnish. Experiment with fruit and herb combinations that make your tastebuds sing.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 5</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>Fresh fruit, sliced, to serve</li> <li>Baby herbs, to garnish</li> </ul> <p><em>For the flax meal tart shell</em></p> <ul> <li>150 g desiccated coconut</li> <li>50 g flax (linseed) meal</li> <li>4 tablespoons coconut sugar</li> <li>2 pinches of Himalayan pink salt</li> <li>8 medjool dates, pitted and roughly chopped</li> <li>Coconut oil, for greasing</li> </ul> <p><em>For the frangipane mix</em></p> <ul> <li>150 g cashews, soaked</li> <li>75 g coconut sugar</li> <li>75 ml coconut water</li> <li>Pinch of Himalayan pink salt</li> <li>Pinch of ground cinnamon</li> <li>2 vanilla beans, split lengthways and seeds scraped</li> <li>105 g very fine desiccated coconut</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p><em>For the flax meal tart shell</em></p> <ol> <li>Blend the coconut, flax (linseed) meal, sugar and salt in a food processor until fine.</li> <li>Add the dates to the dry ingredients one at a time, blitzing after each addition until the mixture comes together.</li> <li>Grease the tart tins with coconut oil, and place baking paper on the base. Distribute the mixture evenly into the tart tins.</li> <li>Press the mixture down firmly to compact it (you will notice the oils releasing through the mixture – this is a great thing!).</li> <li>Place the tart shells in the freezer for 15 minutes to firm up a little, then turn them out and place them on a mesh dehydrator tray.</li> <li>Dehydrate at 40°C for 8–12 hours, or until the tart shells have firmed up.</li> </ol> <p><em>For the frangipane mix</em></p> <ol> <li>Blend all the ingredients except desiccated coconut in a high‑speed blender until very smooth.</li> <li>Pour the mixture into a bowl and fold the desiccated coconut through.</li> <li>Pour equal portions of the frangipane mix into the tart shells, then dehydrate overnight.</li> <li>Top the tart with fresh fruit and pretty baby herbs.</li> </ol> <p><img width="152" height="151" src="https://oversixtydev.blob.core.windows.net/media/34124/pana-chocolate-cvr_152x151.jpg" alt="Pana Chocolate CVR (2)" style="float: right;"/></p> <p>This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally. Photographer: © Armelle Habib.</p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/mini-apple-pies/"><span style="text-decoration: underline;"><em><strong>Mini apple pies</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/06/layered-chocolate-cream-pavlova/"><span style="text-decoration: underline;"><em><strong>Layered chocolate cream pavlova</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/mini-banoffee-pies/"><span style="text-decoration: underline;"><em><strong>Mini banoffee pies</strong></em></span></a></p>

Food & Wine

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Date and lemon tart

<p>This Middle Eastern inspired date and lemon tart dessert is a delicious way to finish any meal and will really impress guests at your next dinner party.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>6-8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>¼ cup caster sugar</li> <li>125g butter</li> <li>Finely grated zest of 1 lemon</li> <li>1 ½ teaspoons ground cinnamon</li> <li>1 egg</li> <li>1 ¼ cups flour</li> <li>4 eggs, beaten</li> <li>150g caster sugar</li> <li>¾ cup lemon juice</li> <li>½ cup cream</li> <li>12 fresh dates, stoned and halved</li> <li>Icing sugar to serve</li> <li>Clotted cream to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>For the pastry process sugar, butter, zest and cinnamon in a food processor until well mixed.</li> <li>Add the egg and process until smooth.</li> <li>Add the flour and process until the mixture just forms a ball, then remove from the processor, form into a flat disc and wrap in plastic wrap.</li> <li>Refrigerate until firm enough to roll out.</li> <li>Roll the pastry out on a well-floured surface; use it to line a 28cm-diameter, loose-bottomed tart tin. This is very short pastry – if you have trouble getting it into the tin, just pick it up in pieces with a fish slice and patch it into the tin, pressing the pastry in so it lines the tin evenly. Put the tin into the fridge until the pastry is cold and hard.</li> <li>Preheat the oven to 175°C. Line the tin with foil or ovenproof paper and fill with baking beans or weights. Bake blind for 15-20 minutes until the pastry is well cooked.</li> <li>Remove the lining paper and weights and then add the filling.</li> <li>For the filling, turn the oven down to 150°C.</li> <li>Put eggs, sugar, juice and cream into a bowl and stir until sugar dissolves (it does).</li> <li>Place dates cut side down in concentric circles in the bottom of the cooked pastry case.</li> <li>Carefully pour in the filling mixture.</li> <li>Place in the oven and bake for 45 minutes or until the filling is completely set.</li> <li>Remove tart from the oven, cool and chill.</li> <li>Serve dusted with a thick drift of icing sugar and clotted cream if desired.</li> </ol> <p>Doesn’t this recipe sound incredible! Have you tried a similar dish, and if so how did you find it? Let us know in the comments below, we’d love to hear from you.</p> <p><em>Written by Ray McVinnie. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/02/citron-tart/"><span style="text-decoration: underline;"><em><strong>Citron tart</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/french-apple-tart/"><span style="text-decoration: underline;"><em><strong>French apple tart</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/neenish-tarts/"><span style="text-decoration: underline;"><strong><em>Neenish tarts</em></strong></span></a></p>

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