Home cooking lands chef $25,000 of appliances
CRUMBLY cookies, pillowy pancakes and the perfect pie sent a Toowoomba woman to the finals of a national cooking competition.
But it was her delectable fig and almond frangipane tart that shone in the end, with Melissa Darr declared runner-up in the Best Home Chef competition in Sydney on Wednesday.
The food blogger and keen cook went home with $25,000 of kitchen appliances after being selected as just one of five home cooks in Australia to compete in the finals.
Mrs Darr submitted photos and recipes for dishes she had created herself over a number of months.
Mrs Darr said she was glad her hard work in the kitchen over several months had paid off.
"We really like to eat seasonally. We have quite a large veggie patch and like to cook from that," she said.
"One recipe that was popular with my family and with people online was a five-minute sticky date pudding, cooked in the microwave.
Mrs Darr's blog can be found at thewhimsicalwife.com.
Fig & Almond Frangipane Tart
- Prep Time: 30 min
- Cook Time: 35-40 min
- Keywords: Bake dessert gluten-free tart
This is a great tart to celebrate the fresh fig season.
- (1 large tart or 4 small ones)
- Almond & Oat Base
- 120g unsalted butter, melted
- 1/2 cup almond meal
- 1/3 cup brown sugar
- 2 cup rolled oats
- 1/4 teaspoon salt
- Frangipane Filling
- 120 g unsalted butter, softened
- 120 g caster sugar
- 2 x eggs
- 1 x egg yolk
- 1 x finely grated zest of lemon
- 120 g almond meal
- 40 g plain flour
- 6 x fresh figs, cut into 6-8 wedges each
- 1/2 cup apricot jam, warmed, to glaze
Almond & Oat Base:
Preheat oven to 180 degrees and grease a 25cm tart tin.
Blend the rolled oats in a food processor for 1-2 minutes until a fine flour is formed.
Add the oat flour to a large mixing bowl along with almond meal, salt, brown sugar, and melted butter. Stir the ingredients together with a wooden spoon to combine and form a firm dough. If the dough is a bit sticky add a tablespoon at a time more almond meal until a firmer dough is formed.
Press the mixture into the tart tin and refrigerate for 15 min or until firm.
Place a sheet of baking paper into the chilled pastry in the tart tin, half-fill with baking beads or rice and bake for 12-15 minutes until edges are light golden. Remove weights and baking paper and bake for 5-10 minutes or until base is dry. Set aside to cool.
For frangipane filling, whisk butter and castor sugar in an electric mixer until creamy. With the motor running, add eggs and egg yolk, one at a time, continuing to mix after each addition. Add lemon zest, almond meal and flour and whisk until all ingredients are combined.
Spoon the almond mixture into cooked tart shell until ¾ full. Gently press in fig wedges, placing them at regular intervals around the tart. Bake for 30 minutes or until golden.
Remove tart from the oven, brush with warm apricot jam and leave to cool. Serve with double cream or crème fraiche on the side.