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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...

Quince tart


Quince don't always need to be cooked to a deep, dark burgundy. Here they're cooked just until they have a beautiful blush, giving them a lighter taste.

You'll need

130 gm pure icing sugar, sifted 130 gm almond meal 30 gm plain flour, sifted 130 gm butter, softened, plus extra for greasing 2 eggs 25 ml brandy For drizzling: thickened or pouring cream   Poached quince 3 quince, quartered, peel reserved 600 gm white sugar 1 vanilla bean, split and seeds scraped 1 cinnamon quill   Shortcrust pastry 300 gm plain flour 220 gm cold butter, coarsely chopped 2 egg yolks

Method

  • 01
  • For poached quince, combine ingredients and 1½ litres water in a saucepan (make sure quince are covered). Bring to a simmer, stir to dissolve sugar, then cook over low heat until blush (4 hours). Cool, refrigerate until chilled (1-2 hours), then strain liquid into a saucepan. Cut quince into wedges and refrigerate until required. Cook liquid over medium-high heat until syrupy (1 hour). Makes 350ml. Syrup will keep for 1 week.
  • 02
  • Meanwhile, for shortcrust pastry, process flour, butter and a pinch of salt in a food processor until fine crumbs form. Add egg yolks and process until mixture comes together. Turn dough onto lightly floured work surface and form into a smooth log. Wrap in plastic wrap, refrigerate for 45 minutes to rest.
  • 03
  • Roll out pastry on a lightly floured surface to a 20cm x 40cm rectangle then line a buttered 13cm x 35cm fluted tart tin. Trim edges and refrigerate until chilled (1-2 hours).
  • 04
  • Meanwhile, preheat oven to 180C. Combine icing sugar, almond meal and flour in the bowl of an electric mixer fitted with a paddle. Add butter and mix until just incorporated. Gradually add eggs, one at a time, beating after each addition until incorporated, then stir through brandy. Cover with plastic wrap and refrigerate for 30 minutes to rest.
  • 05
  • Blind bake tart (15-20 minutes), remove paper and weights and bake until golden and crisp (3-5 minutes). Cool in tart tin on a wire rack.
  • 06
  • Spoon almond mixture into prepared case, level with a moistened spatula and bake until golden and puffed (10-15 minutes). Serve warm or at room temperature, topped with sliced quince and drizzled with quince syrup and cream.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jul 2009

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