Crostata with Zespri SunGold Kiwifruit and nuts recipe

An easy Kiwifruit recipe that's sure to please a crowd


General info

Serves: 10
Cooking Time: 1:15

Ingredients

PASTRY
250g cake flour
50g icing sugar
150g cold unsalted butter, finely chopped
1,25ml (¼ tsp) salt
60ml (¼ cup) ice water
FILLING
100g macadamia/hazelnuts
30ml (2 tbsp) honey
60ml (¼ cup) demerara sugar
15ml (1 tbsp) cake flour, sifted
8 – 10 medium Zespri SunGold Kiwifruits, peeled and sliced
1 egg, beaten
15ml (1 tbsp) fresh cream
fresh mint, to garnish
crème fraîche, to serve

Preparation

1.    For the pastry, place the 250g cake flour, the icing sugar, butter and salt in a food processor and blitz until the mixture resembles breadcrumbs. Add the ice water and blend until it comes together. Remove from processor. Shape the pastry into a disc, wrap with cling film and refrigerate, 1 hour.
2.    Preheat the oven to 180°C.
3.    For the filling, place the nuts on a baking tray lined with baking paper and drizzle with honey. Bake until golden, turning once after 10 minutes. Remove from oven and allow to cool before processing until ground.
4.    Roll out the pastry to a width of 30cm and place on a baking tray lined with baking paper.
5.    Combine the demerara sugar, the 15ml (1 tbsp) cake flour and the ground honey-roasted nuts. Spoon two thirds of the nut mixture on the pastry, leaving 4cm clear around the edges. Place the Zespri SunGold Kiwifruit slices on top. Fold up the empty area of pastry, creating bowl-like edges.
6.    Combine the egg and cream and brush over the pastry. Sprinkle the remaining nut mixture over the SunGold kiwifruit slices. Bake until the pastry is golden and the SunGold kiwifruit has caramelised, about 45 minutes. Serve with fresh mint and a side of crème fraîche.

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