Feijoa Frangipane Tart
My fridge is still full of feijoas which I brought home last weekend from a friends garden even after eating 8 a day! My vitamin c levels are so high at the moment that no virus would dare to come near me. I will be away in Sydney for work next week so I thought I better get baking since P is not very partial feijoas and they would not survive another week and I hate to throw anything away.
For those who are not familiar with this fruit, feijoa taste a little bit like a guava or some say a cross between a guava and a pineapple.
- 225g sweet short crust pastry
- 125 butter
- 125g castor sugar
- 125g ground almonds
- 1 tbsp plain flour
- 2 eggs
- 6-8 feijoas or 12 if you wish to add fresh slices after baking
- Prepare 6 individual loose bottom tart tins or one large tin by greasing them and then dusting them with flour.
- Pre heat oven to 170°C
- On a floured surface roll out pastry thinly to fit tart tin
- Make the frangipane filling by creaming the butter & sugar together until light and fluffy.
- Gradually beat in the eggs one at a time.
- Fold in the ground almonds and spread the frangipane mixture over the tart base.
- Peel and slice the feijoas and arrange over the frangipane mixture.
- Sprinkle some castor sugar over the feijoas.
- Bake for 35-40 minutes or until the frangipane is golden and risen slightly and is like sponge to touch. Smaller tarts will only require 25-35 minutes.
- Serve warm with whipped cream or ice cream