This recipe accompanies my entry into the Sydney Markets Fresh Awards 2019.
When thinking about what to write I thought about what inspires me in my cooking, and without a doubt the first thing that came to mind was seasonal eating...and from there it went to baking...and from there a trip to my local greengrocer took care of the rest!
I can't tell you how much I love these tarts - the saltiness and walnuts in the crust, the smooth ricotta filling and then the sliced autumnal beauties that grace the top make up this super pretty dessert.
I hope you enjoy this recipe and as always, don't forget to tag me in any of your socials so I can see your creations!
H xx
Makes: 5 x 11.5cm tarts
Prep time: 25 minutes, plus a little cooling time
Cooking time: 45 minutes
Ingredients:
For the pastry:
- 1 ¼ cups plain (all-purpose) flour
- ½ cup walnuts, whizzed to the texture of fine crumbs
- ½ cup white sugar
- 1 teaspoon vanilla bean paste
- ½ teaspoon sea salt flakes
- 125g unsalted butter, melted and cooled
For the filling:
- ½ cup crème fraiche
- ¼ cup ricotta
- 2 tablespoons honey, floral variety
- 1 teaspoon pure vanilla extract
- 1 egg, lightly beaten
- 2 tablespoons plain (all-purpose) flour
- 3 tablespoons walnuts, whizzed to the texture of fine crumbs
- ½ teaspoon bicarbonate of soda
- Autumn fruit such as fuyu persimmon, figs, beurre bosc pears, halved (if necessary) and sliced 3mm thick
1 tablespoon icing sugar mixture, to serve
1 tablespoon dark chocolate, finely grated, to serve
Instructions:
- Preheat the oven to 170C.
- Place the flour, walnut, sugar, vanilla and salt in a large bowl and slowly add the melted butter. Stir with a spoon until the mixture comes together and then use your hands to form a pliable dough. Press the dough evenly over the bottom and sides of the fluted tins, making sure to press firmly into the fluted sides and also making sure not to have too thick an edge where the sides meet the bottom of the tin.
- Use a fork to randomly prick the bottom of the tins before placing on a baking tray and popping in the oven to bake for 12-15 minutes 20-22 minutes or until the crusts have turned a golden brown. Allow to cool completely on a wire rack.
- Once the crusts have cooled, make the filling. Whisk together the crème fraiche, ricotta, honey, vanilla and egg until they are lovely and smooth. Add the walnut crumbs and then sift over the flour and baking soda. Lightly fold until they are well combined and then divide between the tart crusts. Smooth with the back of the spoon and arrange the fruit slices on top. Pop in the oven to bake for 20-22 minutes or until the filling has set and the fruit is tender.
- Just before serving, dust the icing sugar over the edges of the tarts and garnish with the grated chocolate. You can serve it warm or at room temperature with or without whipped cream or ice cream.
