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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld 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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Pecan sticky buns


You'll need

300 gm caster sugar 150 gm softened butter 300 ml pouring cream 150 gm pecan halves 50 gm brown sugar 70 gm finely ground almonds Finely grated rind of 1 orange   Dough 700 gm (2 2/3 cups) baker’s flour (see note) 27 gm (about 4 sachets) dried yeast 75 gm caster sugar 375 gm butter, coarsely chopped 6 egg yolks

Method

  • 01
  • For dough, process flour, yeast, sugar and 1½ tsp fine sea salt in a food processor to combine. Add 75gm butter, pulse to combine, add yolks and 400ml water and pulse to form a smooth dough. Place in a bowl, cover with plastic wrap, refrigerate overnight. Meanwhile, beat remaining butter between two sheets of baking paper with a rolling pin to soften, roll into a 15cm square, ensuring edges are even, cover with plastic wrap, refrigerate overnight.
  • 02
  • Roll out dough on a lightly floured surface to a 30cm square, stretching corners out slightly. Lay butter square in centre of dough at a 45-degree angle. Fold corners of dough over butter to enclose, pinch to seal, then roll out to a 25cm x 45cm rectangle. With a short side facing you, fold bottom third up, fold top third down to cover, wrap in plastic wrap, refrigerate to rest (1 hour). Starting with a short side facing you and with opening to your right, repeat rolling, folding and resting twice.
  • 03
  • Meanwhile, scatter caster sugar evenly over the base of a frying pan and shake pan over medium heat until sugar is melted and caramelised (7-10 minutes). Add 100gm butter (be careful as hot caramel will spit), shake pan to combine, slowly add cream. Stir to combine, cool to room temperature, then spoon 1 tbsp into each of 16 buttered 12cm-diameter pie tins (reserve remaining caramel for brushing), scatter with pecan halves, set aside.
  • 04
  • Beat brown sugar, almonds, orange rind and remaining butter in a small bowl, set aside.
  • 05
  • Roll out pastry on a lightly floured surface to a 30cm x 35cm rectangle, spread almond mixture evenly over pastry. Roll to form a long cylinder and cut into 16 slices. Place pastry in tins, cover with a tea towel and set aside until increased in size by half (20-30 minutes).
  • 06
  • Meanwhile, preheat oven to 200C. Place pie tins on an oven tray and bake until puffed and golden (15-20 minutes). Cool slightly, then turn out onto a tray lined with baking paper, brush with caramel, cool to room temperature and serve. Pecan sticky buns are best eaten the day they’re made but will keep for 2 days in an airtight container.
Note Baker’s flour is available from some supermarkets. If unavailable, substitute plain flour.

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

“I’d love to know how Alistair Wise and Teena Kearney create the pecan sticky buns at their Hobart pâtisserie Sweet Envy. Would they mind sharing the recipe?”
Jessie Hart, Hobart, Tas

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 16 people
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At A Glance

  • Serves 16 people

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