Blood Orange & Strawberry Tarte Tatin
This rustic, free-form tart is the perfect canvas for the sweet, sour and fragrant combination fruits.
Ingredients:
PASTRY
1 cup plain flour + extra to roll
½ cup almond meal
Pinch salt
2 tbsp caster sugar
Zest 1 blood orange
100g unsalted butter, chilled, diced
¼ cup natural yoghurt
FILLING
1/3 cup desiccated coconut
1 punnet strawberry, sliced 5mm thick
4 blood orange, peeled, sliced 1cm thick rounds
2 tbsp raw, granulated sugar
1 egg yolk
¼ cup crushed pistachios
Thick cream, yoghurt or ice-cream to serve
SERVES: 10 PREP: 35 minutes + overnight rest for pastry and COOK Time: 25 minutes
Method
For the pastry, combine the flour, almond meal, salt, sugar, blood orange zest in a bowl and add the diced butter. Rub this through the flour to resemble rough breadcrumbs, add the yoghurt, and quickly work it all together to form a smooth dough. Don’t overwork it.
Flatten the pastry into a 2cm thick circle, wrap in baking paper and rest in the fridge for at least 2 hours or overnight.
Bring the pastry to room temp 30 minutes before rolling, to make it easier to roll.
Roll the pastry, on a lightly floured bench, into a rustic 5mm thick, 30cm round and place onto a piece of baking paper. Transfer this to the fridge to rest for 20 minutes.
Preheat the oven to 210C.
Spoon the coconut over the pastry, leaving a 3cm border. Lay the strawberry slices over the coconut in a single layer then the blood orange slices over them.
Fold the edges up and over the sides of the fruit. This is a rustic recipe so no pressure to make it perfect!
Whisk the egg yolk with 1 tbsp of water and brush the edges of the pastry with this mixture.
Sprinkle the raw sugar over the pastry edge and over the fruit then bake the tarte on a baking sheet in the preheated oven for 30-35 minutes, until the pastry is crisp and golden.
Serve the tarte tatin on the baking paper, on a board, cut into wedges, scattering the pistachios over and with your favourite cream, yoghurt or ice-cream.
Recipe by: A Better Choice
