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Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

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"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic 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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"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Rhubarb and apple tarte Tatin with Calvados ice-cream


"I love the tarte Tatin with a twist at The Pot Food & Wine in Adelaide. Would you kindly share the recipe?"
Maryanne Cavendish, Adelaide, SA

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.

You'll need

400 gm caster sugar 20 gm (4cm piece) ginger, thickly sliced 2 cinnamon quills 5 Granny Smith apples, cut into 16 wedges each 4 thin rhubarb stalks, cut into 6cm batons 2 sheets butter puff pastry (375gm each; see note), rolled to 3mm thick   Calvados ice-cream 500 ml (2 cups) pouring cream 1 vanilla bean, split, seeds scraped 4 egg yolks 125 gm caster sugar 25 ml Calvados (see note)   Caramel 300 gm caster sugar 100 gm butter, coarsely chopped

Method

  • 01
  • For Calvados ice-cream, bring cream, vanilla bean and seeds to just below the boil in a saucepan over medium heat, remove from heat and set aside to infuse (30 minutes). Return to heat and bring to just below the boil. Meanwhile, whisk yolks and sugar in a heatproof bowl until pale (1-2 minutes), then, whisking continuously, add hot cream mixture in a thin steady stream until incorporated. Transfer to a clean saucepan and stir continuously over low heat until mixture coats a wooden spoon thickly (5-7 minutes). Transfer to a bowl, stir occasionally until cool, then refrigerate until cold. Remove vanilla bean, stir in Calvados, then freeze in an ice-cream machine. Transfer to a container and freeze until required. Makes 750ml.
  • 02
  • For caramel, stir sugar and 50ml water in a small saucepan over medium heat to dissolve sugar, bring to the boil and cook until dark caramel (5-6 minutes). Add butter (be careful as hot caramel will spit), stir to combine, then pour onto an oiled baking tray. Set aside to cool, break into coarse pieces and process in a food processor to fine crumbs. Set aside.
  • 03
  • Stir sugar, ginger, cinnamon and 400ml water in a saucepan over medium heat to dissolve sugar, then simmer until reduced by one-third (8-10 minutes). Remove from heat, cool slightly, then add apple and rhubarb and set aside to cool.
  • 04
  • Preheat oven to 190C. Divide caramel among eight buttered 12cm-diameter round shallow baking dishes. Drain rhubarb and apple (discard liquid), then arrange over caramel. Cut 13cm-diameter rounds from pastry and place over fruit, tucking in edges, then place dishes on an oven tray and bake until pastry is golden, puffed and cooked through (10-12 minutes). Cool slightly (1-2 minutes), then carefully invert onto serving plates and serve hot with Calvados ice-cream.

Note We use Carême puff pastry, which comes in pre-rolled 375gm sheets. If it's unavailable, substitute another good-quality butter puff pastry. The Pot Food & Wine uses Comte Louis de Lauriston Calvados, available from Spirits of France.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2012

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