The Art of Pastry Making from best-ever Pastry cookbook
"There's a lot of truth in the old adage - as easy as pie. Making pastry isn't difficult if you follow a few simple rules and master the basic techniques. Any good pastry cook knows that practice really does make perfect. You don't need fancy equipment: a bowl, a set of scales or measuring cups and a rolling pin are all you need to begin with, plus one or two pie plates or dishes in sizes to suit your style of cooking. As you become more proficient and discover how satisfying and creative making pastry can be, you may want to expand your range of utensils, but remember, when it comes to good pastry making, cool, competent hands are the cook's most valuable assets."
It is well worth taking your time arranging the kiwi fruit topping in neat rows for this exotic and impressive-looking tart.
For the filling:
- 2 Tbsp ground, blanched almonds
- 1/2 cup superfine sugar
- 2 cups ricotta cheese
- 1 cup greek yogurt
- 1 egg
- 1 egg yolk
- 1 tablespoon corn flour
- 1 pinch salt
- 1 Tbsp rum
- 1 Tbsp lemon juice (for the glaze)
- 1/4 cup honey (for the glaze)
- 5 kiwi fruits (for the top)
- 1 cup almond meal
- 1 1/2 cups plain flour
- 1/3 cup sugar
- 1 1/4 sticks salted butter, cold in pieces
- 1 egg
- 2 teaspoons grated lemon zest
Place almond meal, flour and sugar in a bowl and mix. Add the butter and work it into the flower with your fingers. The result should be grainy. Add egg and lemon zest and fast work the doughy together. If it seems dry, just add a few tablespoons iced water. Wrap in plastic and let it rest in the fridge for at least 1 hour. On a lightly floured surface, roll out the dough to a thin crust and transfer to a 9 inch pie pan. Crimp edges. Use a fork to prick the bottom with.
Bake at 375F for about 10 minutes.
Reduce the heat to 350F.
With an electric mixer, beat the ricotta until creamy. Add the yogurt, egg, yolk, sugar, corn flour, salt and rum. Beat to combine. Stir in the ground almonds until well blended.
Pour into the shell and bake until golden, about 1 hour. Let cool, then chill, loosely covered for 2-3 hours. Unmold and place on a serving plate.
Combine the honey and the lemon juice for the glaze, set aside.
Peel the kiwis. Halve them lengthwise, then cut horizontally into 1/4 inch slices. Arrange slices in rows across the top of the tart. Just before serving brush with honey glaze.