Mike Van de Elzen: Feijoa and apple crostata

Welcome to autumn, and more so welcome to the crazy time that comes with feijoas!   They are truly one of those fruits that come all at once, and you'd better be ready for them!   Many of us have a love-hate relationship with feijoas, our kids love them! As I did when I was a kid, however now I can only have a couple and that's it. Why?  So this week, I want to bring you one of my all time favourite recipes which I have abated to use the wonderful feijoa.  Feijoa and apple crostata  Cook time: 25 minutes  Prep time: 20 minutes  Serve: 6  1 1/2 cups all-purpose flour  3 tablespoons granulated sugar  1/2 teaspoon salt  1/2 cup unsalted butter, cut into small pieces  1 teaspoon pure vanilla  1 teaspoon almond extract  1/4 cup water  Filling   1 cup raisins   3 tbsp sherry   3 apples   6 feijoa, halved and scooped Juice of 1 lemon   1 cup cold water   4 tbsp brown sugar   1 tsp cinnamon   1 tbsp icing sugar  Place the flour, sugar and salt into a bowl and mix until well combined; slowly add in the butter and rub in your hands until the butter becomes pea-like in size. Slowly add the vanilla and almond extracts and water until the dough becomes moistened and comes together. Set aside. Make up the spiced apple. Soak raisins in sherry and a touch of warm water for 10 minutes. Peel apples, then cut into thick slices around the core. Place in a large bowl with lemon juice and feijoa pulp. Mix with brown sugar and cinnamon. Drain raisins well, add to the feijoa mixture and toss to coat. Preheat the oven 180 degrees. Roll out the crostata dough out to the size a small plate and approx 5mm thick. Lay onto greaseproof paper lined tray. Drain the feijoa mixture well before spooning into the center of the dough, leaving a 5cm border. Fold up the sides of the dough. Spinkle with icing sugar. Place into a oven and cook for 25 minutes. Remove and allow to cool. LISTEN ABOVESee omnystudio.com/listener for privacy information.