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Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

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Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

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Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

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We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Pear tarte Tatin


You'll need

90 gm unsalted butter, coarsely chopped 90 gm caster sugar ½ tsp mixed spice 1 vanilla bean, halved lengthways 4 cloves 2 small Packham pears, peeled, halved and cores removed with a melon baller 150 gm puff pastry   Vanilla Anglaise 4 egg yolks 110 gm (½ cup) caster sugar 250 ml (1 cup) milk 100 ml double cream 1 vanilla bean, split and seeds scraped

Method

  • 01
  • For vanilla Anglaise, whisk egg yolks and sugar in a bowl until thick and pale. Heat milk, cream and vanilla beans and seeds in a small heavy-based saucepan over medium heat until it just comes to the boil. Gradually add milk to yolk mixture, whisking to combine, then return to a clean saucepan. Cook over medium heat, stirring continuously, for 5 minutes or until custard coats the back of a wooden spoon. Strain through a fine sieve into a bowl sitting over ice, stirring occasionally, until cool. Makes about 2 cups. Anglaise will keep refrigerated in an airtight container for up to 4 days.
  • 02
  • Preheat oven to 190C. Evenly scatter butter over the base of a shallow 15cm frying pan (with an oven-proof handle), then scatter sugar and mixed spice. Cross vanilla bean halves, then arrange pears on top, cut-side up, placing a clove in each pear half.
  • 03
  • On a lightly floured surface, roll out pastry to 5mm thick and cut out a 15cm-diameter circle or a circle large enough to cover pears completely, then cover pears with pastry, tucking around pears. Place pan over medium heat, and as butter starts to melt spoon liquid over pastry. Cook for 5 minutes or until butter and sugar caramelises and is golden. Place pan in oven for 20 minutes or until pastry is golden. Remove from oven and spoon caramel over pastry. Place a serving plate on top of pan, invert plate and pan and turn tart out onto the plate – be careful as caramel will be very hot. Serve immediately with anglaise to the side.

"The pear tarte Tatin at Melbourne's Bistro Vue is such a treat, especially on a cold night. And it's the perfect size to share. Would you ask Shannon Bennett for his recipe?"
Maddilyn Deleon, Glenmore Park, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

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