You will need:
Olives (to honor the Sun God)
Parsley (to honor the Goddess)
Thyme (to help commuine with nature spirits)
Tomatoes (for blessings)
Walnuts (governed by the sun)
For the dressing:
Virgin Olive Oil in which a crushed bulb of garlic, eight springs of thyme, eight juniper berries (for good health and energy) and a teaspoon of black peppercorns (for enthusiam) have been steeped since yesterday
Apples (red - for love))
Honey (for sweet feelings)
Little blackcurrants (for happiness)
Wine or Sparkling Grape Juice (to honor the fruitfulness of the land)
Chamomile tea steeped with orange rind and a pinch each of cinnamon, nutmeg, and clove (to honor the life-giving powers of the sun)
Exotic Fruit Tart
-Make sure you are generous with the fruit in this dish - it should look abundant. It's best to get all the bits of the tart ready and only assemble it just before serving, but it's very easy to out together at the last minute-
You will need:
For the pastry
175g cold, unsalted butter, cut into small pieces
225g plain flour, plus extra for flouring
100g ground almonds
85g caster sugar
pinch of salt
1 free-range egg yolk
For the filling
250g fromage frais
6 tbsp icing sugar (or to taste)
finely grated rind and juice of 1 unwaxed lemon
700g fruit, such as: 1 small mango, 1 banana, 100g cape gooseberries, 8 plump strawberries, 2 pineapples, 2 kiwis and 200g pineapple
1 tbsp lemon juice
freshly grated nutmeg
icing sugar, for dusting
1. To make the pastry, whizz the butter, flour, ground almonds, sugar and salt in a food processor until the mixture resembles breadcrumbs. Add the egg yolk and ½ tbsp of cold water and whizz until the mixture comes together into a ball. Wrap the dough in cling film and place it in the fridge for 30 minutes.
2. Roll out the dough on a lightly floured surface and use it to line a 25cm diameter loose-bottomed flan tin. (If the pastry falls apart, just press it into the tin.) Place the tin in the coldest part of the fridge for about 45 minutes, or in the freezer for 15 minutes, to chill.
3. Preheat the oven to 220 C/fan 200 C/gas 7. Line the pastry case with non-stick baking paper, fill with baking beans and bake blind for 8 minutes. Remove the paper and beans and bake for another 8-9 minutes. Leave the pastry to cool in the tin, then transfer it to a wire rack to cool completely.
4. Meanwhile, make the filling. Beat the mascarpone until smooth. Add the forage frais, icing sugar, lemon rind and juice and stir to combine. Put this in the fridge to firm up slightly, but don't let it get so cold that it sets.
5. Next prepare the fruit. Peel and stone the mango. Cut the flesh into slices or chunks. (Use the flesh left on the stone for a smoothie or something else - you need really need neat pieces for this tart.) Slice the banana and immediately cover it with the lemon juice to stop it going brown. Remove some of the smaller leaves from the crape gooseberries, but leave the larger ones on (they look pretty). Hull and halve or quarter the strawberries (depending on their size). Peel and slice the kiwis and cut the pineapple into chunks.
6. Fill the cooled pastry with the mascarpne mixture and arrange the fruit in a higgledly-piggledy fashion on top. Be generous -this tart should look sumptuous and plentiful.
7. Sprinkle over a little nutmeg (it's very Caribbean to add this flavor to fruit) and dust with icing sugar.