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"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Almond and pine nut tart


At La Colombe d'Or, this simple tart is served with a glass of the famous sweet wine Muscat de Beaumes de Venise. A light syrup made with the same wine adds a luxurious touch.

You'll need

130 gm caster sugar 100 gm butter, softened Finely grated rind of 1 orange and 1 lemon 130 gm lightly beaten egg (about 2) 130 gm almond meal 30 ml dark rum 80 gm pine nuts For dusting: icing sugar To serve: crème fraîche or double cream   Sweet pastry 250 gm plain flour 175 gm chilled butter, coarsely chopped 65 gm caster sugar 65 gm almond meal 1 egg   Beaumes de Venise syrup 220 gm caster sugar 100 ml Muscat de Beaumes de Venise Scraped seeds of ½ vanilla bean Juice of ½ orange

Method

  • 01
  • For sweet pastry, combine flour, butter and a pinch of salt in a bowl and rub in butter with fingertips until mixture resembles fine crumbs. Add sugar and almond meal, rub in to combine well, then mix in egg. Turn out onto a lightly floured surface and knead lightly, then form into a disc, wrap in plastic wrap and refrigerate to rest (1-2 hours).
  • 02
  • Meanwhile, beat sugar, butter and citrus rinds in an electric mixer until light and fluffy (2-3 minutes), scrape down sides of bowl, then beat in egg. Stir in almond meal and rum and set aside until required.
  • 03
  • Preheat oven to 160C. Roll out pastry on a lightly floured surface to a 3mm-thick rectangle and line an 11cm x 35cm rectangular tart tin, pressing pastry into corners. Trim edges and refrigerate to rest (1 hour).
  • 04
  • Spoon almond mixture into tart case, smooth top, scatter with pine nuts and dust heavily with icing sugar. Bake until golden and cooked through (45 minutes to 1 hour) then set aside to cool to room temperature.
  • 05
  • For Beaumes de Venise syrup, simmer ingredients and 60ml water in a saucepan over medium-high heat until reduced to a light syrup (3-4 minutes), then set aside to cool.
  • 06
  • Serve slices of tart, dusted with icing sugar, with Beaumes de Venise syrup and a dollop of crème fraîche or double cream.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2013

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