Preparation time
1h 35min
Total time
1h 35min
Portion
8
portion(s)
Level
easy
Ingredients
Sweet shortcrust pastry
- 50 g white sugar
- 100 g unsalted butter, cut into pieces
- 180 g plain flour, plus extra for dusting
- 1 egg yolk
- 1 pinch salt
Filling
- 120 g blanched almonds
- 300 g feijoas, (approx. 3-4 feijoas), peeled and cut into quarters (see Tips)
- 120 g unsalted butter
- 80 g caster sugar
- 2 tbsp plain flour
- 0.5 tsp baking powder
- 0.25 tsp natural almond extract
- 1 pinch salt
- 1 egg
- 1-2 tbsp flaked almonds
- icing sugar, for dusting
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place sugar into mixing bowl and mill 15 sec/speed 10.
- Add butter, flour, egg yolk and salt and mix 25-30 sec/speed 5, until crumbly.
- Transfer pastry onto a silicone bread mat or a lightly floured work surface and gently shape into a flat disc. Wrap in plastic wrap and place into refrigerator for a minimum of 30 minutes, until pastry is firm enough to roll. Clean and dry mixing bowl.
- Remove pastry from refrigerator and place between 2 sheets of baking paper. Roll out thinly (5 mm thickness) until large enough to cover a pie dish (24 cm) base and sides. Remove top layer of baking paper and transfer pastry into pie dish, pastry side down. Remove remaining baking paper and press pastry into dish, trimming any excess. Prick base all over with a fork and transfer into refrigerator until ready to use.
- Preheat oven to 170°C.
- Place almonds into mixing bowl and mill 8 sec/speed 8. Transfer into a bowl and set aside.
- Place feijoas into mixing bowl and chop 5 sec/speed 4. Transfer into a separate bowl and set aside.
- Place butter and sugar into mixing bowl and mix 1 min/speed 3.
- Scrape down sides of mixing bowl with spatula and mix for a further 1 min/speed 3.
- Scrape down sides of mixing bowl with spatula and mix 2 min/speed 4.
- Add flour, baking powder, almond extract, salt, egg and reserved chopped almonds and mix 5 sec/speed 3.
- Scrape down sides of mixing bowl with spatula and mix 10 sec/speed 3.
- Spread reserved feijoas evenly over base of reserved pastry case. Spoon filling over feijoas and use spatula to spread out gently to cover. Sprinkle with flaked almonds and bake for 35-38 minutes (170°C), until filling is set and golden brown. Dust with icing sugar before serving (see Tips).
Sweet shortcrust pastry
Filling
Tip
If using frozen feijoas, defrost completely and drain off any excess moisture before using.
Serve with cream or ice cream, if desired.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Recipe's categories:
Afternoon tea
Snack
Supper
Autumn
Baking
BBQ
Birthday
Buffet
Party
Picnic
Easy
Cooking for large family
Dessert
Vegetarian
Tart
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