156 ALL THINGS SWEETRoll the pastry out to 4 mm (3/16 inch) thick and cut it into a 30 cm (12 inch) disc. Knead the excess dough back together and roll it out again to get a few smaller discs to keep in the freezer.Place the pastry disc on top of a 28 cm (111/4 inch) tart tin, ensuring it is in the centre, and use your fingers to gently push the pastry into the tin, moving around the rim until the pastry has been inserted. This will leave about a 2 cm (3/4 inch) lip of pastry hanging over the sides. You will not need to blind-bake this pastry shell. Instead, pop it into the freezer for at least 30 minutes, or until you are ready to fill it with the almond cream.Preheat the oven to 200°C (400°F).To make the almond cream, place the sugar, butter, almonds and almond meal in the bowl of an electric stand mixer fitted with a paddle attachment. Mix on high speed for 5 minutes. Reduce the speed to medium and add the eggs one at a time, beating well between each addition. Add the brandy and water and mix to combine. Scrape down the side of the bowl, add the crème pâtissière and mix for another 2 minutes.Spoon the almond cream into the tart shell. Arrange the cherries around the top, pressing them down gently into the mixture.Reduce the oven temperature to 150°C (300°F) and bake for 55–60 minutes, or until the filling is set and golden. As the tart shell has not been blind-baked, check the underside is cooked before removing from the oven.This tart will keep in an airtight container at room temperature for up to 3 days.1 quantity Sweet shortcrust pastry (see page 134)1 quantity Crème pâtissière (see page 212)60 small cherries, pittedALMOND CREAM 200 g (7 oz) caster (superfine) sugar200 g (7 oz) unsalted butter140 g (5 oz) almonds, coarsely chopped190 g (63/4 oz) almond meal3 eggs1 tablespoon brandy1 tablespoon waterMakes one 28 cm (111/4 inch) tartYou know the moment when the cherries at the markets start to look and taste amazing? Those large, almost heart-shaped Supreme cherries with skin so dark red they are almost black? We can’t walk by without trying one. The Supreme variety are wonderful in a tart because they are so fleshy, rich and sweet. Any fleshy cherry variety that is easy to pit will work well though.CHERRY and ALMOND TARTBSB_Ch5_Tarts_140-171_SI.indd 15615/05/2017 10:35 AMBSB_Ch5_Tarts_140-171_SI.indd 15715/05/2017 10:35 AMBSB_Ch3_Sweets_102-131_SI.indd 11815/05/2017 9:28 AMSWEETS 119550 g (1 lb 4 oz) caster (superfine) sugar, plus extra for rolling15 g (1/2 oz) pectin15 g (1/2 oz) citric acid300 g (101/2 oz) seedless fruit purée75 g (21/2 oz) apricot jam or raspberry jamjuice of 1 lemon 1 vanilla bean, seeds scraped75 g (21/2 oz) liquid glucoseLine the base of a 34 x 24 x 3.5 cm (131/2 x 91/2 x 11/4 inch) tray with baking paper.Put 50 g (13/4 oz) of the caster sugar in a bowl. Stir in the pectin and citric acid.In a saucepan, bring the fruit purée, jam, lemon juice and vanilla seeds to the boil. Stir in the pectin mixture and bring back to the boil. Remove from the heat and set aside.Put the remaining 500 g (1 lb 2 oz) caster sugar in a heavy-based saucepan. Add the glucose and 80 ml (21/2 fl oz) water and bring to the boil. Continue boiling until the mixture reaches 121°C (250°F) on a sugar thermometer. Add the reserved fruit mixture and whisk to combine. Continue cooking until the temperature reaches 108°C (227°F), then pour into the lined tray. Leave at room temperature for 5 hours to set.When set, cut into your desired shapes — we cut our jubes into 2 cm (3/4 inch) cubes — then roll in extra caster sugar.Store your jubes in an airtight container at room temperature; they will keep for up to 2 weeks.Makes 200 piecesThis recipe evolved from one of our kids begging for ‘gummy bears’. We decided to make our own with freshly picked raspberries and homemade apricot jam. You can fashion the jubes into any shape you like — once the mixture is ready, pour it into lined moulds of your choice, be they semi-sphere, teddy bear or heart shaped… JUBESBSB_Ch3_Sweets_102-131_SI.indd 11915/05/2017 9:28 AMBSB_Ch3_Sweets_102-131_SI.indd 12015/05/2017 9:28 AMJUBESBSB_Ch3_Sweets_102-131_SI.indd 12115/05/2017 9:29 AM108 ALL THINGS SWEETPreheat the oven to 80°C (175°F). Line the base of a 34 x 24 x 3.5 cm (131/2 x 91/2 x 11/4 inch) heatproof tray with rice paper, ensuring it is fully covered.Put the nuts and fruit in one heatproof bowl and the cocoa butter in another. Place both bowls in the oven to keep warm. Put the egg whites and 30 g (1 oz) caster sugar in the bowl of an electric stand mixer fitted with a whisk attachment. Put the remaining 380 g (131/2 oz) caster sugar, glucose, water and vanilla seeds in a saucepan over medium heat. Stir until the sugar has dissolved, then bring to the boil. When the temperature reaches 120°C (248°F) on a sugar thermometer, put the honey in another saucepan and bring to the boil. Whisk the egg whites on high speed until firm peaks form. When the honey reaches 122°C (251°F), pour it into the egg whites while still whisking on high speed. When the sugar mixture reaches 155°C (310°F), pour it into the egg whites, still whisking. Continue to whisk on high rice paper sheets440 g (151/2 oz) mixed nuts190 g (63/4 oz) dried fruit50 g (13/4 oz) cocoa butter55 g (2 oz/about 2) egg whites30 g (1 oz) caster (superfine) sugar, for the egg whites, plus an extra 380 g (131/2 oz) caster sugar120 g (41/4 oz) liquid glucose100 ml (31/2 fl oz) water1 vanilla bean, seeds scraped235 g (81/2 oz/ 2/3 cup) honeyMakes 64 pieces An old school friend of Paul’s, Daniel Zanello, of Italian heritage, told him his nonna swore that you could judge good nougat by its chewiness. It should be soft and chewy in just the right way: it shouldn’t melt in your mouth (that’s too soft) — and it shouldn’t break in shards (that’s too hard). It’s a delicate balance getting it just right. Italians eat nougat festively around Christmas time, but we think it’s so delicious you may as well eat it all year round. While the Italian variety uses almonds, the Austrian variety prefers hazelnuts. You can experiment with any roasted nuts you like, including the Australian favourite, macadamias, or try a combination of roasted almonds, walnuts, hazelnuts and pistachios. For a Middle Eastern flavour, try pistachios and a pinch of rosewater. NOUGATBSB_Ch3_Sweets_102-131_SI.indd 10815/05/2017 9:28 AMSWEETS 109speed for another 3–5 minutes, or until the mixture cools slightly, then reduce the speed to low and pour in the melted cocoa butter. Gradually increase the speed again until the butter has been incorporated. Replace the whisk with the paddle attachment. Add the warm fruit and nuts and mix slowly until incorporated. Tip the mixture onto the rice paper-lined tray and use a spatula to spread it out evenly. Place more rice paper on top to cover it completely. Set aside overnight to set. Cut the nougat into 2 x 6 cm (3/4 x 21/2 inch) pieces and store in an airtight container. The nougat will keep at room temperature for up to a month, or in the freezer indefinitely. BSB_Ch3_Sweets_102-131_SI.indd 10915/05/2017 9:28 AMNext >