Photo by Tarts Anon
Discover Tarts Anon: The best thing out of Lockdown
By Shanna De Brincat
On a Monday afternoon, my phone lights up notifying me that @tarts_anon have posted to their Instagram story. I know it’s my time to shine, putting my quick typing skills to the test after years of training through MSN chats and speed typing in the search bar while I stand in the baking aisle trying to remember the ingredients of my latest recipe adventure!
The two fillings are revealed and I type my order into the message box. And now we wait… Shortly after, my phone lights up again with a message from @tarts_anon letting me know that it’s my lucky day! My order has been confirmed and I can collect my tart on Sunday.
Born during lockdown, Gareth and Cat started Tarts Anon in their Richmond apartment. With a background of over 15 years as a pastry chef, Gareth was head pastry chef at Dinner by Heston Blumenthal, Melbourne. He currently designs menus at Lune Croissanterie, as well baking tarts for the rapidly growing business Tarts Anon. With such a positive response, their apartment oven was becoming overworked.
Gareth and Cat have since sold tarts out of Worksmith Kitchen in Collingwood and have now relocated to their fresh new kitchen in Cremorne. As the business has evolved, Tarts Anon no longer take orders via Instagram stories. Orders now open up on their website on Mondays at 6pm, until sold out!
The amazing duo have been kind enough to share their Gingerbread and Plum tart recipe on their Instagram account. We’ve included it here for you. Be sure to check out their Instagram reels for recipe tips. Happy baking!
Gingerbread and Plum Tart:Serves 10-12
+ INGREDIENTS (PASTRY)
- 200g plain flour
- 100g cold butter (cut into small cubes)
- 40g cold water
- Pinch of salt
+ INGREDIENTS (FILLING)
- 120g brown sugar
- 100g raw sugar
- 200g egg whites
- 200g butter
- 90g almond meal
- 90g plain flour
- 4g salt
- 4g baking powder
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- ½ orange, zested
- 2-3 large, ripe plums (thinly sliced)
- Flaked almonds
- Icing sugar for dusting
+ METHOD (FOR PASTRY)
- Pre-heat oven to 180 degrees Celsius.
- Using your fingers or a kitchen mixer, combine the butter, flour and salt until it forms yellow crumbs.
- Add water and mix until just combined and forms a ball
- Set aside and rest in the fridge for at least 30 minutes.
- Lightly flour a surface or between two sheets of baking paper, roll out to approx. 3mm thickness using a rolling pin.
- Pick the pastry up with a rolling pin and line a 10” tart shell.
- Allow to set in freezer for at least 20 minutes.
- Remove pastry from the freezer and line the tart shell using baking paper or foil. Then fill with rice or baking beans for a blind bake.
- Blind bake tart shell for 40 minutes at 180°C, until golden.
+ METHOD (FILLING)
- Set oven to 200°C.
- Place butter in a saucepan and cook on medium-high heat, occasionally whisking, until nutty and brown (you’ll know it’s ready when it stops sizzling – that’s when all the water is evaporated).
- Set aside to cool slightly. You should have 170-180g of brown butter plus the crispy bits on the bottom.
- Combine all dry ingredients and orange zest in a large mixing bowl.
- Gradually add egg whites to dry ingredients until fully incorporated.
- Add the warm brown butter in three stages, mixing until incorporated each time.
- Allow to sit for 1-2 hours.
- Spread 1/3 of the batter evenly onto the prepared tart shell. Arrange thinly sliced plums on top.
- Repeat process so that you have 2 layers of plum and 3 layers of batter.
- Sprinkle flaked almonds evenly over the top of the tart and bake for 30 minutes, or until golden brown and skewer comes out clean from the centre.
- Allow to cool, then dust with icing sugar to serve.
Discover more of Tarts Anon here.