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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

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Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

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Seabourn Encore luxury cruise ship

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Berry recipes

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AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Almond, prune and rum tart


"You could of course use any sweet pastry for this recipe, but I'm particularly fond of this very delicate and only just sweet enough pâte sucrée recipe by Damien Pignolet," says Brigitte Hafner. "It's a little bit of work and not as robust as a pasta frolla, but as it cooks it creates layers of flaky delicate pastry that make the perfect contrast to the rich almond filling. I like to grind blanched almonds instead of using almond meal, because the mixture's moister."

You'll need

280 gm pitted prunes 1 cinnamon quill 60 ml Havana Club dark rum To serve: double cream   Sweet pastry 30 gm pure icing sugar, sieved 1 egg yolk, mixed with enough water to make up to 60ml 240 gm plain flour 200 gm cold butter, cut into small, even cubes   Frangipane 125 gm almonds 125 gm butter, softened 125 gm caster sugar 2 eggs Finely grated rind of ½ lemon

Method

  • 01
  • Place prunes in a saucepan, add cinnamon quill and enough boiling water to cover, cover with a lid and set aside to steep (15 minutes). Drain, add rum and set aside to steep (1 hour).
  • 02
  • Meanwhile, for sweet pastry, mix icing sugar and egg yolk mixture in a small bowl until smooth. Pulse flour, butter and a pinch of salt in a food processor until mixture is blended but butter remains in lumps. Turn out onto a work surface and bring together with your hands. Make a well in the centre and pour in the egg mixture. Lightly fold mixture with your hands until it comes together, then with the heel of your hand push and smear the mixture away from you (this will break down the butter but not overwork the flour). When most of the butter is broken down, bring dough together and knead very gently (do not overwork the dough; you should get a slightly marbled effect with the flour and butter, which will give the pastry layers and a light, crumbly texture). Wrap in plastic wrap and refrigerate to rest (30 minutes). Knead pastry gently, then roll out and line a 28cm tart tin. Prick all over with a fork and freeze for 10 minutes or until you are ready to bake. Sweet pastry will keep frozen for a week.
  • 03
  • Preheat oven to 175C. Blind-bake the tart shell until set (12-15 minutes), remove paper and weights and bake until golden brown (10-15 minutes), then set aside on a wire rack to cool.
  • 04
  • Meanwhile, for frangipane, process almonds in a food processor until finely ground. Beat butter and sugar in an electric mixer until pale, then add eggs, one at a time and beating well after each addition, until well incorporated. Fold in lemon rind and ground almonds and set aside.
  • 05
  • Drain prunes (discard liquid), arrange them evenly inside tart shell, spoon frangipane over and press evenly around prunes. Bake until the top is golden brown (40-45 minutes). Set aside to cool, then cut into wedges and serve with double cream.

Hot tip Make a double batch of pastry and keep one in the freezer already rolled and lined in the tin. You'll be miles ahead the next time you want to bake a tart.


At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Drink Suggestion

Old Armagnac.

Featured in

Jul 2013

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