A classic tart with seasonal flair
Inspired by the abundant Mulberries adorning the trees of The Zin House at this time of year, Pastry Chef Janine Sta Ana is showcasing their true beauty in harmony with a tried-and-true Frangipane Tart. Served as a decadent morning or afternoon treat, or warmed slightly with ice cream for a moreish dessert – this is the perfect seasonal bake to make the most of your rich spring produce.
Ingredients
Pastry:
- 100g Butter
- 1⁄3 Cup Sugar
- 1 Large Egg
- 2 Cups Flour
- ¼ Cup Almond Flour
- ¼ tsp Baking Powder
- 2 ½ tsp Wattle Seeds
Filling:
- 500g Butter
- 2 ½ Cup Sugar
- 5 ¼ Cup Almond Flour
- 50g Corn Flour
- 7 Eggs
- 1 Cup Mulberries
Notes from Janine
This recipe can very simply become Gluten Free by just switching out the regular flour for your favourite GF one.
You can also switch out the mulberries for any of the season berries or fruit you have on hand.
Method
To make the crust
- Cream together butter and sugar with an electric mixer until lighter in colour.
- Gradually add eggs while mixing, then combine well.
- In a separate bowl, combine all your dry ingredients, before gradually incorporating into the wet mixture.
- Once all brought together, wrap the crust in clingfilm and set aside to rest in a cool place for 20 minutes. If you’re making this in a hot, summer-y kitchen, you may need to pop it in the fridge.
- After your crust has had its rest, roll it out to a consistent 5mm in thickness, before placing in a pre-greased 10in tart pan.
To make the filling
- All the same steps as the crust – lovely and simple! Cream together butter and sugar before gradually adding the eggs; combine all the dry ingredients in a separate bowl and slowly add the wet and dry together to combine.
To bring it all together
- Pre-heat your oven to 170°C
- Pour your filling into your crust, before topping with mulberries – you can do this as ordered or rustic as you like.
- Bake for 30 to 40 minutes, until centre is set to the touch or a skewer comes out clean.
- Allow to cool completely before dusting with icing sugar and slicing.
