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GSABO - S2- Ep3 - Recipes

Patriotic Fruit Tart

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Pastry:

  • 320g flour
  • 215g butter, unsalted, cubed
  • 75g icing sugar
  • 3 egg yolks
  • 1/2 tsp vanilla essence
  • 1/4 tsp salt
  • 2-3 tbsp water, cold

Pastry filling:

  • 500ml mik
  • 2 vanilla pods, seeds removed
  • 4 egg yolks
  • 120g castor sugar
  • 50g flour
  • 1 tsp rose water

Topping:

  • 50g pineapple, sliced
  • 5 kiwi fruits, sliced
  • 150g blueberries, fresh
  • 150g raspberries, fresh
  • 80g grapes, black

Glaze:

  • 120g apricot jam
  • 1 tbsp water

Preparation method

Pastry:

  • Preheat oven to 180 C
  • Sift together the flour, icing sugar and salt
  • Add the cubed butter to the sifted flour mixture and rub to form large pea-sized crumbs
  • Add water and yolks to the flour and mix until it forms a dough
  • Refrigerate for 1 hour
  • Place the dough on a lightly floured surface and roll out into a 1/2cm thick circle
  • Place the rolled dough into a tart pan, removing any excess dough, prick base with fork
  • Line the inside with foil and fill with pie weights
  • Blind bake for 10 minutes and remove from oven
  • Reduce the heat to 170 C and remove the weights and foil
  • Brush the pastry case with beaten egg white
  • Bake without weights for 5-6 minutes until lightly brown
  • Cool completely

Pastry filling:

  • Warm the milk, vanilla seeds and vanilla pods in a large saucepan
  • In a medium bowl, mix together the eggs, sugar and flour until pale
  • Gradually add the warm milk and whisk together
  • Return the mix to the pan and gently cook on low heat until thick, then stir in the rose water
  • Pour into a clean bowl and cover with a layer of cling wrap, to prevent a skin from forming
  • Place in the fridge to chill completely

Topping:

  • Spread the filling evenly into the cooled pastry
  • Assemble the fruit onto the filling to form the shape of the South African flag
  • Black grapes for black part, pineapple for yellow, kiwi for green, blueberries for blue and raspberries for red

Glaze:

  • Heat the jam and water over medium heat, until melted
  • Strain though a fine strainer
  • Once assembled, brush over the fruit with the apricot glaze