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Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Summer fruit trifle


You'll need

400 gm strawberries, quartered 400 gm each raspberries and blueberries To serve: crushed honeycomb confectionery (see note)   Thyme and brandy custard 600 ml milk 6 thyme sprigs 6 egg yolks 100 gm caster sugar 10 ml brandy   Walnut sponge cake 100 gm (2/3 cup) plain flour 2 tsp ground cinnamon 1 tsp bicarbonate of soda 150 gm liquid glucose 100 gm butter, coarsely chopped 125 ml (½ cup) milk 2 eggs 100 gm brown sugar 100 gm finely chopped walnuts

Method

  • 01
  • For thyme and brandy custard, bring milk and thyme to just below the simmer in a saucepan over medium heat, set aside to infuse (30 minutes). Whisk yolks and sugar in a heatproof bowl until thick and pale (4-5 minutes), then, whisking continuously, strain milk mixture over yolk mixture (discard thyme). Stir continuously over a saucepan of simmering water until mixture coats the back of a spoon thickly (8-10 minutes). Remove from heat, add brandy, cover with plastic wrap and refrigerate until chilled.
  • 02
  • Meanwhile, for walnut sponge cake, preheat oven to 170C. Sieve flour, cinnamon and bicarbonate of soda into a bowl and set aside. Stir glucose and butter in a saucepan over low heat to combine, add milk and remove from heat. Fold into flour mixture to combine and set aside. Whisk eggs and sugar in an electric mixer until pale and fluffy (3-4 minutes), fold in flour mixture, then walnuts. Spoon into a buttered 15cm x 20cm cake tin lined with baking paper and bake until a skewer withdraws clean (15-17 minutes). Cool in tin for 10 minutes, then turn onto a wire rack and cool completely. Tear coarsely into pieces and set aside.
  • 03
  • Combine berries in a bowl, then divide half the berries among eight 300ml glass jars or serving glasses. Scatter over a layer of sponge, spoon over custard then repeat with remaining sponge and custard, finishing with a layer of berries. Refrigerate until required, scatter with honeycomb confectionery and serve.
Note Honeycomb confectionery is available from select confectionery shops.

This recipe is from the December 2011 issue of Australian Gourmet Traveller.

“I’d like to make the summer fruit trifle from Hobart’s Ethos Eat Drink this Christmas. Would you please publish the recipe?”
Kerry Ng, via email

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 8 people
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At A Glance

  • Serves 8 people

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