Nuts about Albany!

Albany is a Port city on the Great Southern Coast of Western Australia. It is approximately 418kms, about 5 hours drive from Perth.

The area was initially named Frederickstown in honour of Prince Frederick, Duke of York. In 1831, the settlement was transferred to control of the Swan River Colony and renamed Albany by the Governor, James Stirling.

Albany is very picturesque and has some beautiful old buildings. 

One of the main visitors attractions is Whale World. Whaling was once one of Albany's main sources of income but stopped operations in 1978. The Southern Right Whale was once caught there and when numbers started to  diminish, they stopped operations. Today, whale numbers have grown again. A trip to Middleton Beach and you may see the whales bring their calves into the shallow waters where they frolic around.

For the adventurous, Bluff Knoll is on top of the Stirling Ranges, just out of Albany. If you are in good condition you can climb it, taking about 3 to 4 hours. The round trip is about 6 kilometers or 3.7 miles.

They have snow sometimes in the Winter months, as it is 1,099 metres (3,606 ft) above sea level. No snow skiing but a great view!

Traveling around the area I came across a great little corner shop/eatery and had the best lemon meringue pie.  This inspired me to share one of my favourite pies.

I hope you enjoy it. 
 
Bernadette's Pine Nut Tart

Ingredients

Sweet Pastry 
340 grams of plain flour
a pinch of salt
150 grams of unsalted butter
90 grams of icing sugar
2 eggs beaten

Method

Sift the flour and salt onto a work surface and make a well in the centre. Add the butter to the flour mix, rub through until the mixture resembles breadcrumbs. Add the icing sugar and then the eggs and knead a few times to bring it together. 

Then wrap in cling wrap and put in the fridge for at least an hour.

Three quarters of a cup pine nuts, toasted. (You can toast the pine nuts in a fry pan over the stove until golden brown)

Ingredients

Frangipane Filling

250 grams of unsalted butter
40 grams of plain flour
2 cups almond meal
Three quarters of a cup of icing sugar
5 eggs
250 grams unsalted butter, cut into small cubes

Method

Preheat oven to 180°C. 

Butter and flour six 4-inch round tartlet pans with removable bottoms. 

Roll the dough out to a thickness of quarter of an inch and line the pans. Prick the pastry all over with a fork. Place in the refrigerator and chill for at least 30 minutes.

Place the almond meal and all but 1 tablespoon of the icing sugar and flour in a mixing bowl. Add the butter then eggs, one at a time, beating after each addition.
Pour the filling into the shells.

Press 2 tablespoons of pine nuts into each tartlet.

Set the shells on a baking tray and place in the lower third of the oven. Bake for 10 minutes. Raise the tarts to the middle rack of the oven and bake for an additional 20-25 minutes.  

To serve, remove the tartlets from the oven and place on a rack to cool slightly. Dust each tartlet with the remaining icing sugar. Serve warm or at room temperature.
 
They are delicious with ice cream or double cream. Some have even suggested lavender ice cream.