Well I have been down with the dreaded lurgy for the last 2 days so no building. So I think I will share with you the Florentine tart I made the other day. It is one of Annabel Langbein’s gems and is so good the family wouldn’t let me take it to work.
This is a pic of mine Annabel has much nicer pictures on her web site, not so caramelised on the edges:)
This is how it is done.
- 1½ cups wholemeal flour
- ¾ cup rolled oats
- ¾ cup soft brown sugar
- 180g butter, chilled and diced
- 3 eggs
- ¼ cup soft brown sugar
- 1 tsp vanilla extract
- ½ cup each walnuts and flaked almonds
- ¾ cup each thread coconut, raw almonds and chopped dates, chopped dried apricots and chopped dark chocolate
Preheat oven to 150˚C fan forced. Grease the sides of a 23cm-diameter springform cake tin and line the base with baking paper.
To make the Oaty Base, place all ingredients in a food processor and whizz until the mixture resembles a fine crumb, or grate the butter into the dry ingredients and work with your fingers until the mixture resembles a fine crumb. Press evenly and firmly into prepared tin.
To make Nutty Topping, mix all ingredients in a bowl. Pour over uncooked base, press down firmly and bake until golden (30-40 minutes). Allow to cool fully in tin, then chill for at least half an hour before slicing into wedges to serve.
It Is super easy and super nice. The crust is great and could be used for lots of things like cheese cake and custard tart.
I didn’t have any raw almonds on hand so I used pistachios instead.