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Ingredients
Sweet Shortcrust Pastry (EDC p129)
- 230 g plain flour
- pinch sea salt
- 100 g unsalted butter, chopped
- 50 g icing sugar
- 3 egg yolks
Rhubarb and Strawberry Purée (EDC p61)
- zest 1/2 orange
- juice 1 orange
- 500 g rhubarb, peeled, roughly chopped
- 1 green apple, peeled, cored, roughly chopped
- 60 g sugar
- 250 g Strawberries, hulled
Meringue (EDC p174, half quantity)
- 120 g castor sugar
- 3 egg whites
- 1/4 tsp cream of tartar
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Blend flour, salt, butter and icing sugar 10 sec / speed 6.
Add egg yolks and knead 30 sec /
"Closed lid" /
"Dough mode" .
Turn out onto floured bench or Thermomat and knead into a tight ball. Wrap in cling film and refrigerate at least 15 mins.
Roll out pastry between Thermomat and baking paper or two sheets of baking paper to 1/8" (3mm). Use circle cutter large enough to cover base and sides of individual cups in baking pan.
Blind bake 20-25 mins 180*C (see EDC p5). Rest in pan 5 mins then turn out onto cooling rack.
Grate orange zest 10 sec / speed 9. Scrape down sides of bowl.
Add orange juice, rhubarb, apple and sugar. Cook 12 mins / 100*C /
"Counter-clockwise operation" / speed 1.
Add strawberries while mixture is warm and combine 2 min /
"Counter-clockwise operation" / speed 1.
Blend 20 sec / speed 9, gradually building up to speed 9.
Allow to cool completely before filling tart cases almost to the top.
Make sure TM bowl is thoroughly clean and dry. Insert butterfly.
Place egg whites and cream of tartar into mixing bowl and whip 3-4 min / 50*C / speed 4 or until stiff peaks form.
Keep butterfly rotating 50*C / speed 3, add icing sugar one spoon at a time through mixing bowl lid until well combined. This will take about 4 mins.
Scoop meringue into piping bag with wide star nozzle and pipe onto filled tart cases, making sure to cover filling to edges of cases.
Bake 8 - 10 mins at 220*C, making sure that tops don't burn.
Allow to cool in pan 10 mins, then transfer to cooling rack. Once cold, refrigerate until serving.
Pastry
Purée
Meringue
Tip
The pastry is easier to manage if you roll it out half at a time.
Thermomix Model
-
Recipe is created for
TM 31
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.
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