Quandong, riberry, macadamia & wattleseed tart

Quandong, riberry, macadamia & wattleseed tart

Quandong, riberry & macadamia tart recipe

Whilst walking through the backstreets of Marrickville I noticed a couple of trees studded with bright pink fruit. I knew immediately what they were. Most were under or overripe but I still managed to pick a big handful from the branches. I just can’t help myself. They either get eaten by insects and birds or simply fall to the ground and dry up. What a waste of riberries!

I knew there was a pack of quandongs already awaiting a recipe in the freezer, so pocketing some fresh riberries was a good idea. Why not make a tart?

There’s nothing new about a frangipane tart but loading it with native Australian fruit sets it apart from the norm, and adding some ground wattleseed and macadamias to the mix gives it another firm Aussie stamp.

Quandongs

Quandong, riberry & macadamia tart recipe

Grinding wattleseed

Quandong, riberry & macadamia tart recipe

Quandong, riberry & macadamia tart recipe

 

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Quandong, riberry, macadamia & wattleseed tart
Showcasing some of the beautiful native edibles unique to Australia.
Quandong, riberry & macadamia tart recipe
Servings
servings
Ingredients
Pastry
Filling
Servings
servings
Ingredients
Pastry
Filling
Quandong, riberry & macadamia tart recipe
Instructions
Pastry
  1. Place the flour, sugar and butter into the bowl of a food processor and pulse until granulated. With the motor still running, add the eggs. Add the water a little at a time until the mixture comes together to form a ball. Turn off, remove the dough and form into a ball. Wrap in cling film and refrigerate for 1 hour. Alternatively rub the butter into the flour and sugar, then add the eggs and water, mixing with your hands.
  2. Preheat oven to 200°C.
  3. Roll out the dough to line a 25 cm tart tin. Lay the dough into the tin and gently press into the edges and corners. Bake blind for 10 minutes, remove the paper and weights and bake for a further 10 minutes. Remove from the oven and allow to cool.
  4. Reduce oven temperature to 180°C.
Filling
  1. Beat the butter, sugar and vanilla until light and creamy. Add one of the eggs and beat really well before adding the next, beating again. Stir through the macadamias and wattleseeds until incorporated. Spoon the frangipane mixture into the tart shell and spread evenly.
  2. Cut the riberries in half to remove the seed, if there is one. Stud the riberries and quandongs onto the frangipane and press down slightly. Bake for 30-40 minutes or until light and golden on top, and cooked through.
  3. Allow to rest for 10 minutes before removing from the tin. Can be served warm or at room temperature, dusted in icing sugar. Double or clotted cream or ice cream is a must.
Recipe Notes

If you're going out foraging be 100% certain that what you're picking is edible. When in doubt, don't pick it - or consult an expert.

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