(serves 8-10)

Serve with vanilla flavoured cream, runny custard or vanilla ice cream.

INGREDIENTS

METHOD

• Lightly grease with butter or baking spray a 25cm-27cm round, loose-bottomed tart tin. The tin we used has 3.5cm depth.

• Onto a lightly floured bench roll pastry to a 32cm circle 2mm thick. Carefully place pastry into tin by rolling it loosely over the rolling pin, picking up and rolling it over the tin.  Press pastry into tin without stretching it, being careful to exclude any air and allow edges of pastry to overhang edges of   Do not be alarmed if pastry breaks when lifting.  Simply press broken edges together.

• Place in refrigerator to rest for 30 minutes.

• Preheat oven to 180°C.

• To partially blind bake pastry: Cover pastry with aluminium foil and fill cavity with baking beans or raw ric  Place in oven and bake for 12-15 minutes or until pastry sides are almost cooked and base is set.

• Remove aluminium foil and baking beans or ric Trim overhang of pastry to level with rim of tart tin.

• Reduce oven temperature to 170°C.

• Lightly brush base with egg whit

• Spoon Fig and Apricot Filling onto base and spread to make an even layer.

• Cover with Orange Frangipane and smooth top.

• Place into preheated oven and bake for 30 minutes or until pastry base is golden brown and frangipane is cooked through.

• Remove from oven and cool. Serve at room temperature

• Alternatively cool, cover with plastic wrap and leave at room temperature for up to two days.

• To serve lightly dust with icing sugar. If you wish use a paper doily as a template to create a pattern.

Lemon Almond Pastry

(makes 440g)

Make extra to freeze for another time.

INGREDIENTS

METHOD

• Into a food processor fitted with metal blade place flour, sugar, ground almonds, lemon zest and salt.

• Sprinkle butter over flour and process until mixture resembles breadcrumbs.

• Place egg, rum and milk into a jug and whisk together. With processor running pour egg mixture through feed tube until pastry just begins to form a ball (you may not need all the liquid).

• Remove pastry from processor and press into a disc shap

• Wrap in plastic wrap and chill in refrigerator for 30 minutes or until ready to us Alternatively refrigerate for up to 5 days or freeze for up to 3 months.

Fig and Apricot Filling

(makes 620g)

Use dried apricots from Central Otago if possible. They are softer and more luscious than imported varieties.

INGREDIENTS

METHOD

• Place figs into a medium-size bowl, cover with hot water and soak for 30 minutes. Drain well, discard water and place figs into the bowl of a food processor fitted with a metal blad  Add apricots and raisins and process to a chunky paste.

• Transfer fruit to a large bowl and add marmalade, cinnamon and lemon zest. Stir well to combin

• Use immediately or refrigerate in a covered container until ready to use or for up to 1 month.

Orange Frangipane

(makes 735g)

INGREDIENTS

METHOD

• Into the bowl of an electric mixer fitted with a paddle beater place butter and sugar and beat until well creamed and soft.

• Add eggs, one at a time, beating between additions. Continue to mix until mixture is soft and creamy.  Remove bowl from mixer.  Add vanilla, almonds, flour and zest and mix until combined.