The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic 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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 - 12 people

Drink Suggestion

Old Armagnac.

Featured in

Jul 2013

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×