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2 cups flour
¼ cup icing sugar
125g chilly butter
1 Tbsp apple cider vinegar
¼ cup iced water
Filling
¼ cup custard powder
¼ cup brown sugar
1 tsp cinnamon
½ tsp floor ginger
½ tsp floor allspice
3 medium apples, peeled and cored
6 giant feijoas, peeled
1 egg yolk
Icing sugar for dusting
Method
- Make the pastry: Sift flour and icing sugar right into a bowl. Rub within the chilly butter till the combination resembles coarse breadcrumbs (or use a meals processor).
- Mix the vinegar with iced water and progressively add to the flour combination, stirring till the dough simply comes collectively. Add a bit extra iced water if wanted.
- Shape right into a disc, wrap in plastic, and chill for half-hour.
- Preheat the oven to 190C.
- Prepare the filling: In a big bowl, mix custard powder, brown sugar, cinnamon, ginger, and allspice.
- Peel and core the apples, then minimize into wedges. Peel the feijoa and slice it into wedges. Add each to the spice combination and toss to coat.
- Roll pastry between two sheets of baking paper to a 32cm circle. Place on an oven tray and take away the highest sheet.
- Place the fruit filling into the centre, leaving a 6cm border. Fold the pastry edges over the fruit.
- Beat the egg yolk and brush it over the folded edges.
- Bake at 190C for 30–35 minutes till golden, and the fruit is tender. If the fruit begins to brown an excessive amount of, cowl loosely with foil.
- Dust with icing sugar earlier than serving. Delicious heat with whipped cream or ice cream.
– fresh.co.nz
This web page was created programmatically, to learn the article in its authentic location you’ll be able to go to the hyperlink bellow:
https://www.nzherald.co.nz/lifestyle/feijoa-and-apple-tart-recipe/WHTNEGF5WVAIRKYT2GUUXNQ4G4/
and if you wish to take away this text from our web site please contact us
