The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.

Quince and cranberry compote and ricotta tart


You'll need

750 gm firm ricotta, drained 100 gm caster sugar 2 eggs 60 ml Sherry Scraped seeds of 1 vanilla bean For dusting: pure icing sugar   Pâte sablée 200 gm softened butter 30 gm pure icing sugar, sieved 1 egg yolk 240 gm plain flour   Quince and cranberry compote 2 quinces, peeled, cored and coarsely chopped 300 gm caster sugar 3 pieces thinly peeled lemon rind Juice and seeds of 1 lemon 120 gm (1 cup) dried cranberries, soaked in warm water for 30 minutes, drained

Method

  • 01
  • For pâte sablée, beat butter and icing sugar in an electric mixer until pale, then add egg yolk and mix until smooth. Add flour and a pinch of salt and mix until just combined. Turn out onto a work surface, bring dough together and knead gently (don’t overwork). Wrap dough in plastic wrap and refrigerate to rest (30 minutes). Knead pastry gently, then roll out to 4mm thick and place in a 22cm-diameter, 4.5cm-deep metal ring mould that has been buttered and dusted with flour and placed on an oven tray lined with baking paper. Refrigerate until required.
  • 02
  • For quince jam, combine ingredients, except cranberries, and 250ml water in a saucepan over medium-high heat and stir until sugar dissolves, then simmer until quince is tender (10 minutes). Reduce heat to low and stir occasionally until mixture has a jam-like texture (1 hour), adding cranberries in last 10 minutes of cooking. Set aside until cool.
  • 03
  • Beat ricotta and sugar in an electric mixer until smooth, add eggs, Sherry and vanilla, beat to just combine, then pass through a coarse sieve. Spoon into tart case, level top with a wet spatula, then bake until golden and just set (40-50 minutes). Set aside to cool completely (1 hour), then remove ring and serve topped with compote.

At A Glance

  • Serves 8 - 10 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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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 8 - 10 people

Featured in

Jun 2014

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.

×