It really is too hot to bake. In fact it is too hot to do anything apart from the basic tasks required to keep our property functioning and our family and animals safe.
The heat is widespread which is quite alarming, where will it all end?
I can’t bring myself to post any photos of our parched landscape so instead I’m focusing my attention on other things, just for a moment. We recently escaped to the Sunraysia Farmer’s Market which happens to be one of my favourite places to be on a Saturday morning. After wrestling with an enormous bacon and vegetable roll for breakfast I quickly found one of my favourite stall holders, Jayne Bawden . Jayne’s stall is always overflowing with smooth ceramics, fresh flowers, potted herbs and creative inspiration. It is hard to leave empty handed.
With my ceramics safely stowed away I couldn’t go past these tiny pears which are actually fully ripe at this stage. Now I am wishing I had asked the stall holder what variety they were, instead I was too busy planning what to cook with them. They look like they belong in autumn but apparently not.
I have posted this recipe previously in a few different places but I have given it a tidy up and retested it. This tart is simple to make and can be adapted to almost any fruit resulting in a dense treat that can be served warm or cool. We shared this one with our neighbours after a scorching hot day, a dust storm and casual dinner of sausages and bread.
A buttery tart will not make it rain or lower the temperatures but it always feels nice to bake something and then share it with family and neighbours. I suppose that is what always brings me back to baking.
In other, enormous news this week our eldest heads off to boarding school for the first time. I will probably write about this in a future post but for now an extra slice or two of something sweet might be needed by all of us.
Are you keeping cool? Or warm depending on where you are?
Have you revisited an old recipe or a nice market recently?
Are you preparing for another school year?
Happy Sunday, friends x
- 130 g butter softened to room temperature
- 165 g castor sugar
- 1 tbsp finely grated lemon rind
- 1 tbsp finely grated orange rind
- 1 tsp vanilla extract or vanilla bean paste
- 3 eggs
- 180 g almond meal
- 75 g plain flour sifted
- 1/2 tsp baking powder sifted
- 80 g flaked almonds
- 1/4 cup honey warmed/runny
- 8 small pears halved or 2-3 large pears sliced and cored
Preheat oven to 160°C. Lightly grease a 26cm loose bottomed tart tin.
Place the butter, sugar, rind and vanilla in a bowl and beat well until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the almond meal, flour and baking powder and mix to combine. Fold in flaked almonds.
Spoon mixture into the tart tin and spread until smooth. Push the fruit gently into the filling.
Bake for 40 minutes or until golden and set.
Remove from the oven and brush with honey while still warm. Allow tart to cool slightly before removing it from the tin.
Serve warm or at room temperature.