Student Support from France
For the last 9 years we have been fortunate to host a posse of agricultural students from Universities in France.
Our latest intern, Augustin, worked with us for 3 months between July and September 2018. His family are rice growers in Carmague, Southern France, and he attends a University in Toulouse.
Augustin’s assistance in every aspect of our business was much appreciated from doing jobs in the vineyard, winemaking support, bottling, labelling and serving cellar door customers. Augustin was a real asset on our biannual trip to the Eyre Peninsula Field Day where he helped with filling a never-ending stream of bulk fortified containers.
We have been fortunate to visit previous interns in France a few years ago. Hopefully we can visit again soon to see Augustin, meet his family and sample more French wines and cheese.
A quick and easy dessert to showcase Liebich Drunken Fruit or any seasonal fruit such as apricots or peaches in summer.
Degree of difficulty: easy
Preparation time: 60 minutes
Cooking time: 30 minutes
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
- 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.
- In a saucepan bring the vanilla and cream to the boil. Turn off the heat and leave the cream to infuse.
- Heat oven to 220⁰C/fan 200⁰C/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 160⁰C/fan 140⁰C/gas 3.
- 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.
- 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!