This is a lovely rustic tart that makes the most of feijoa season.
Feijoas and apples are a great combination in recipes. The sweet, mild flavour of apples balances the tart, aromatic tang of feijoas. Adding a little bit of vinegar to the pastry makes it easier to handle and ensures a tender result.
Feijoa and apple tart
Serves 6-8
Pastry
2 cups flour
¼ cup icing sugar
125g cold butter
1 Tbsp apple cider vinegar
¼ cup iced water
Filling
¼ cup custard powder
¼ cup brown sugar
1 tsp cinnamon
½ tsp ground ginger
½ tsp ground allspice
3 medium apples, peeled and cored
6 large feijoas, peeled
1 egg yolk
Icing sugar for dusting
Method
- Make the pastry: Sift flour and icing sugar into a bowl. Rub in the cold butter until the mixture resembles coarse breadcrumbs (or use a food processor).
- Mix the vinegar with iced water and gradually add to the flour mixture, stirring until the dough just comes together. Add a little more iced water if needed.
- Shape into a disc, wrap in plastic, and chill for 30 minutes.
- Preheat the oven to 190C.
- Prepare the filling: In a large bowl, combine custard powder, brown sugar, cinnamon, ginger, and allspice.
- Peel and core the apples, then cut into wedges. Peel the feijoa and slice it into wedges. Add both to the spice mixture and toss to coat.
- Roll pastry between two sheets of baking paper to a 32cm circle. Place on an oven tray and remove the top 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 until golden, and the fruit is tender. If the fruit starts to brown too much, cover loosely with foil.
- Dust with icing sugar before serving. Delicious warm with whipped cream or ice cream.