The end to the Summer in QLD has been super rainy which has meant that our starfruit tree is shining with its exotic yellowy fruit. This Illustrated Recipe by Bournemouth-based Lydia Hannah Thomas is flying-saucery Startfruit Tart sparkles and twists. Lydia’s work features lots of food tropical fruit, ice-creams, veggie patches and patterns, and has recently been decorating second-hand plates – check them out!
Starfuit juice is realllly sweet so I added some citrus juice and rind to give the tart some ‘tartiness’!
Starfruit Curd Tart
For the base
- 1 1/2 cups all purpose flour
- 1 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup granulated white sugar
- 1 large egg, lightly beaten
For the curd
- 3/4 cup freshly squeezed Starfruit juice
- Zest and juice of 1 lemon
- 3/4 cup sugar
- 5 eggs
- Pinch salt
- 170g butter, cut into large cubes
Preheat the oven to 180°C
Grease a 9 inch tart pan or pie dish with butter.
Sift the flour and combine with salt into a large mixing bowl and set aside. With and electric mixer, beat the butter until it softens then add the sugar and continue to beat until light and fluffy. Slowly add the beaten egg until incorporated and mix on a low intensity until combined. Add in the flour mixture and mix just until a dough forms. Remove and bring together into a large with your hands. Flatten out the dough into a thick frisbee, wrap with cling film and refrigerate for about an hour.
Roll out your pastry on a lightly floured surface – to about 5-10mm thick. Gently lay pastry in your pan and press into the bottom and sides. Roll a rolling pin over top again to get rid of any extra pastry. Prick the bottom of the dough a few times then blind bake (with pastry weights if you have them ) for about 10 minutes.
While the base is cooking, combine the starfruit juice, zest, sugar, eggs and salt and whisk to a until combined. Place in large saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, a few tablespoons at a time until incorporated and has a nice silky consistency.
Pour the starfruit curd into the tart shell and bake until the curd has set, about 25 minutes.
While baking, create some stars for decoration. Slice a starfuit into 5mm thick pieces then dip into some sugar and brown for a few minutes on each side.
Straight from the oven, scatter the stars on top for the curd then let it cool completely before cutting – its even better a little chilled in the fridge..
The perfect soundtrack for this whimsical tart, Heather Nova ‘Glowstars’