Feijoa Frangipane Tart

My fridge is still full of feijoas which I brought home last weekend from a friends garden even after eating 8 a day! My vitamin c levels are so high at the moment that no virus would dare to come near me. I will be away in Sydney for work next week so I thought I better get baking since P is not very partial feijoas and they would not survive another week and I hate to throw anything away.

For those who are not familiar with this fruit, feijoa taste a little bit like a guava or some say a cross between a guava and a pineapple. 

Ingredients

225g sweet short crust pastry
125 butter
125g castor sugar
125g ground almonds
1 tbsp plain flour
2 eggs
6-8 feijoas or 12 if you wish to add fresh slices after baking

Method

Prepare 6 individual loose bottom tart tins or one large tin by greasing them and then dusting them with flour.
Pre heat oven to 170°C
On a floured surface roll out pastry thinly to fit tart tin
Make the frangipane filling by creaming the butter & sugar together until light and fluffy.
Gradually beat in the eggs one at a time.
Fold in the ground almonds and spread the frangipane mixture over the tart base.
Peel and slice the feijoas and arrange over the frangipane mixture.
Sprinkle some castor sugar over the feijoas.
Bake for 35-40 minutes or until the frangipane is golden and risen slightly and is like sponge to touch. Smaller tarts will only require 25-35 minutes.
Serve warm with whipped cream or ice cream