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.