Orchard Fruit Rectangular Tart
- For the pastry
- 1.333 cups plain flour
- ½ cup unsalted butter (cut into Small cubes)
- 1 egg (lightly beaten)
- 1 Tbsp sugar
- 1 Tbsp cold water
For the pastry: Preheat the oven to 180°C | 350F | gas 4. Grease and line a 24cm rectangular tart tin.
Sieve the flour, salt and sugar into a mixing bowl. Rub in the butter until the mixture looks like breadcrumbs. Make a well in the middle of the mixture and pour in the egg and water. Slowly incorporate the dry mix with the wet mix with your hands until the dough comes together. Cover in cling film and allow to rest in the refrigerator for at least 30 minutes.
Roll out the pastry and line 24cm rectangular tart pan. Refrigerate for at least 30 minutes.
Line the pastry with aluminum foil and top with baking beans. Blind-bake for 20 minutes. Allow to cool completely
For the filling: In a medium bowl, cream together the butter, sugar and vanilla essence until light and fluffy. Mix in the egg and ground almonds.
Spoon this mixture into the bottom of the pastry case and arrange pear slices and grapefruit segments on top. Sprinkle with candied lemon and lime peel.
Dust with caster sugar and bake in the oven for 20-25 minutes. Let cool on a rack before serving.