Recipe: Janet’s French-inspired Custard Tart

A quick and easy dessert to?showcase Liebich Drunken Fruit or any seasonal fruit such as apricots or peaches in summer.custard tart fruit 2

 

Degree of difficulty: easy

Preparation time: 60?minutes

Cooking time: 30 minutes

Ingredients

For the pastry

  • 140g butter
  • 100g caster sugar
  • 250g plain flour
  • 25g ground almonds
  • 1 egg, beaten

For the filling

  • 1 jar Liebich Drunken Fruits (or dried apricots pre-soaked in Semillon at least 24 hours)
  • 175mL (1 small glass) Liebich Fortified Semillon (or any sweet fortified wine)
  • 100g caster sugar, plus 4 tablespoons extra for toffee topping
  • 1 vanilla pod, split and seeds scraped
  • 300mL cream
  • 4 eggs

Method

  1. For the pastry, beat the butter and sugar together until pale, mix in flour and almonds then stir in the egg until the pastry just comes together. Shape into a ball, wrap in cling film and chill for at least 30 minutes. While the pastry is chilling, drain 1 jar Liebich Drunken Fruits.
  2. In a saucepan bring the vanilla and cream to the boil. Turn off the heat and leave the cream to infuse.
  3. Heat oven to 220?C/fan 200?C/gas 7. Roll the pastry to fit a 23cm fluted tart tin and leave it to chill in the freezer for 10 mins. Line the tart case with foil or greaseproof paper and fill the tart with blind baking beans. Bake the tart for 20 minutes until the edges become biscuity, then remove the beans and foil or greaseproof paper and cook for a few more minutes until the base starts to brown. Remove the tart from the oven and lower the heat to 160?C/fan 140?C/gas 3.
  4. While the tart case is cooking, whisk the eggs in a large bowl. Strain the vanilla cream over the eggs and whisk again, then mix the drained liquid from the fruit jar in with the vanilla cream and the eggs to make custard. Pull the fruit apart and press them sticky side down into the tart case. Pour the custard over the apricots and bake for about 20-30 minutes until the filling is just set. Remove the tart from the oven and leave to cool.
  5. Just before serving, scatter the remaining sugar over the tart and blast with a blowtorch to caramelise it, leave it to harden for a minute and cut into slices and serve.

As there are so many lovely flavours in the tart already it needs no accompaniment except a glass of Liebich fortified of course!

 

Event Wrap Up: Fortified Fest

Once again, we cleared out the sheds to host this annual event with pop up wine bar, band on stage and mobile food vendors. We were all glad for the shed space as the day was a cold blustery day in late June.

We had our most diverse range of food yet which pleased young and old. Popular Adelaide food truck Sneaky Pickle served up a tasting plate of a mini pulled pork bun and beef brisket burger with fried and fried pickles on the side. Alexandrina Cheese Company ?trekked all the way from Mt Compass to offer cheese tastings, platters and cheeses to take home. And for sweets, Little Dot Bake Shop returned after a successful outing at our 20th Anniversary celebration with divine sweet indulgences. There was also a stall selling quality dried stonefruit from the Riverland (the same used in our drunken fruits).

Music was provided by the local trio Finnigan who kept the crowd swaying with a good mix of folk and country with an Irish twang. Children were kept amused by a master animal balloon maker. There were two fortified workshops hosted by Ron to highlight the developing flavours of our four different grape varieties. A sensory skills quiz was prepared to match various odours with their descriptions.

Thanks to all who assisted with this huge event and to everyone who attended! It was fantastic to see so many new faces and to hear that people had travelled far and wide.

See more photos

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