FEIJOA BAKEWELL TART
Serves 8
Pastry
170g flour
2 Tbsp sugar
75g butter, cubed
1 egg
Filling
125g butter
¾ cup sugar
125g ground almonds
2 Tbsp flour
½ tsp baking powder
1 egg
½ tsp almond essence
1 tsp lemon zest
2 cups feijoas, peeled and roughly chopped
¼ cup sliced almonds
- Heat the oven to 170C.
- Place the flour, sugar and butter in a food processor and blitz until it resembles fine breadcrumbs. Add the egg and continue to mix until a dough forms. On a lightly floured bench roll dough to fit a 22cm tin. Line with baking paper and bake blind for 15 minutes until cooked.
- For the filling, melt the butter in a pot. Remove from heat. Add sugar, almonds, flour, baking powder, egg, essence and zest, combining well.
- Spread the feijoas evenly on the base of the pastry case. Gently spoon over the almond filling. Sprinkle with sliced almonds.
- Bake for 50 minutes until lightly browned and set. Remove and cool in the tin before serving.
- Slice and serve with lightly whipped cream.
