Paddock To Plate

Try this delightful Matt Moran recipe!


  • ¼ cup home-made or good quality store-bought blueberry jam

  • 2 punnets blueberries

  • Apricot jam, for glazing

  • Whipped cream, to serve

  • Frangipane

  • 250 g macadamias, coarsely chopped

  • 250 g butter, at room temperature

  • 250 g icing sugar, sieved

  • 5 eggs

  • 250 g almond meal

  • 50 ml dark rum

  • Sweet pastry

  • 325 g plain flour

  • Pinch of salt

  • 175 g cold butter, diced

  • 90 g icing sugar, sieved

  • 1 egg


  • 1.

    To make the sweet pastry, combine the flour, salt, butter and icing sugar in a food processor and pulse until the mixture resembles breadcrumbs, add the egg and pulse once more to just combine.

  • 2.

    Turn the mixture out onto on to a lightly floured benchtop and knead until the dough comes together.

  • 3.

    Form dough into a disc, wrap in plastic wrap and refrigerate for 2-3 hours.

  • 4.

    Roll out the chilled pastry on a lightly floured benchtop until large enough to cover the base and sides of a 28cm tart tin with a removable base, then line the tin with pastry, pressing into corners, then trim the sides and refrigerate for 1 hour. Meanwhile, preheat the oven to 180°C.

  • 5.

    To make the frangipane, process the macadamias in a food processor until finely ground and set aside.

  • 6.

    Slowly beat the butter and icing sugar for 4-5 minutes or until pale and creamy, then add the eggs one at a time, beating well after each addition.

  • 7.

    Stir in the almond meal and macadamia meal, and then add the rum and set aside.

  • 8.

    Spread the blueberry jam over the base of the tart case, scatter a handful of blueberries over the top.

  • 9.

    Pour the frangipane in then scatter another large handful ofthe blueberries over the top.

  • 10.

    Place tart in the middle of the oven and bake for 45 minutesor until puffed and golden brown.

  • 11.

    Remove tart from oven and set aside.

  • 12.

    Warm the apricot jam in a small saucepan over low heat to melt slightly, then brush over the top of the tart to glaze.

  • 13.

    Serve warm with custard apple fool or with fresh cream.

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