Prep time: 25 minutes
Cook time: 40-50 minutes plus cooking time
What you need:
5 white pepper corns
3 bay leaves
3 cardamom pods
6-8 threads saffron
1 vanilla bean, split
2 strips of lemon rind
300g of Angus Park dried apple
400g ANGUS PARK, dried apricots
30g glace ginger
1 block of Careme brand Gluten free vanilla bean short crust pastry
1 egg, lightly beaten
2-3 Tbsp gluten free flour
100g almond flakes
Vanilla almond custard
1L Sanitarium almond milk
1 vanilla bean, split and seeds scraped into the mix or 2 tsp vanilla extract
150g castor sugar
6 egg yolks
4Tbsp corn flour
Step 1: Preheat the oven on 200C fan forced
Step 2: Gather the white pepper corns, bay leaves, cloves, and cardamom pods in muslin cloth. Tie the ends together.
Step 3:In and a medium saucepan add the water, honey, saffron, vanilla bean, cinnamon stick and lemon rind. Add the spices in muslin.
Step 4: Bring to simmer then add the dried fruit and simmer for 10 -15 minutes until the liquid has reduced to a syrup and the fruit has plumped up.
Step 5: Turn off the heat and allow to cool for 10 minutes. Strain the liquid into a small saucepan and simmer over medium heat to reduce to glaze to use on the Galette once it is cooked.
Step 6: Defrost the pastry as directed on packet. Cut into 4 pieces and roll out each quarter of pastry with a rolling pin between 2 sheets of baking paper both sides lightly dusted with gluten free flour.
Step 7: Spoon a small pile of spiced poached fruit in the centre, then fold the edges, pinching together to create a free form tart.
Step 8: Brush the pastry with the egg wash, gently press the flaked almonds around the edges and transfer to a lined baking tray.
Step 9: Bake in the oven for 12-15 minutes until the pastry is cooked and golden. Remove from oven and cool completely. The pastry will firm up but be gentle, gluten free pastry can be fragile.
Step 10: Glaze the arm pastry with the reduced syrup.
Step 11: To make the custard add the almond milk, vanilla seeds and pod to a large saucepan over low to medium heat and heat to a gentle simmer.
Step 12: In a large bowl, whisk the sugar, eggs and corn flour together
Step 13: When the milk is barely bubbling, pour about 300ml into the bowl with the eggs a bit at a time, whisking gently and constantly. Then pour the egg milk mix back into the saucepan of warm milk and continue stirring to thicken. This will take about 5 -7 minutes.
Step 14: Pour custard on the bottom on lipped plate or shallow wide bowl.
Step 15: Using wide spatula, carefully transfer the tart from the baking tray to the bowl.
Step 16: Drizzle with a little more glaze and take to the table.
To use the gluten free pastry successfully, apply the following tips,
Keep it cold
Have some gluten free flour on hand
Use baking paper
This fruit salad compote can be enjoyed warm or chilled, chunky or finely diced, dressed up or down. Serve with a myriad of ingredients from the simple frozen or pot set yoghurt or along side a panna cotta. Bake in a puff pastry crust or wrap in filo parcels and baked like an exotic turn over. Or serve with ice cream