I am enjoying the cooler nights in Sydney and Vivid is on at the moment. Always a fun time to go out at night and watch the colourful light displays all over the city. For those of you who have not experienced Vivid it is a series of light shows all over Sydney. The Harbour Bridge is lit up and the Opera House Sails display a moving light show, just to mention a couple of the events. It is lovely to go out and see so many people enjoying the show.
On Saturday we’re driving to Melbourne for a few days of food delights, then back to Sydney via Griffith. This should give me plenty of things to photograph and cook. While in Melbourne, I’m staying at The Grande Hotel.
I will tell you more about the hotel in my next post, and I will be able to offer my readers a discount if you choose to stay there. One of my favourite places to eat in Melbourne is Movida.
I baked this tart to drop into Movida next door. There’s a lovely girl there that I often talk to on twitter and when I’m in town I try and drop something in for her to sample. I do hope she enjoys this tart. This recipe came from The Telegraph I have made a made a few changes from the original
For the filling:
235g blanched almonds
finely grated zest of 1 orange
finely grated zest of 1 lemon
10ml of vanilla essence
75g caster sugar
2 large eggs, lightly beaten
150g marmalade (pale and thin cut)
To make the pastry put the flour, butter and icing sugar into a bowl and rub together with fingers until the mixture resembles breadcrumbs, add the egg yolk and stir briefly. If the pastry doesn’t come together into a ball, add ½-1 tbsp very cold water and kneed together for two seconds. Wrap in clingfilm and put into the fridge for at least an hour.
Roll out the chilled pastry on to a lightly floured surface and use it to line a 24cm (9½in) loose-bottomed tin. Put this into the coldest part of the fridge, or even the freezer, and leave until cold and completely firm.
Preheat the oven to 190C Take the case out of the fridge, prick the base with a fork and fill with greaseproof paper and baking beans. Bake for 15 minutes. Take the case out of the oven, remove the beans and paper and then bake the tart for a further five minutes. Leave to cool.
To make the filling, grind a quarter of the nuts in the food processor until you have a chunky mixture. Put in a bowl, then grind the remaining nuts in the food processor until they are just a bit rougher than bought ground almonds. Add these to the bowl with the citrus zests and vanilla. Leave to sit for a good half hour.
Beat together the butter and sugar until light and fluffy. Gradually add the eggs, beating well after each addition, then stir in the almond mixture.
Spread the marmalade on the bottom of the tart case and spoon the almond mixture on top, smoothing it right to the edges of the case. Return it to the oven and cook for 35 minutes. The filling should be just set. Take out of the oven and leave to cool before removing the metal ring and the base. Slide the tart on to a plate and serve.