Lily Tart Recipe

Recipe created by Benjamin Wang.
Inspired by the novel, On Wings of Ash and Dust, by Brittany Wang.

Ingredients:

1 Puff Pastry Sheet

Compote Filling:

1 cup mango (frozen)

1 cup dragon fruit/passion fruit/pineapple mix (frozen)

1 tablespoon dark brown sugar

Splash of lime juice

Plant based egg wash:

3 tablespoons soy milk

1 teaspoon maple syrup

1/2 teaspoon yellow mustard

(Or:) Regular egg wash:

1 whole egg

1 tablespoon milk/water

Crumble Topping:

1/2 cup all purpose flour

1/2 cup brown sugar

1/2 cup rolled oats

1/2 teaspoon cinnamon

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup plant based butter or regular butter

Equipment:

Pan and Spatula
Cupcake / Muffin Tin
Mixing bowls & fork / whisk
Pastry brush
Measuring Spoons

Instructions:

(Makes 4 Lily Tarts)

Puff Pastry & Oven Prep:

1 - Take out Puff Pastry to start letting it thaw.

2 - Pre-heat oven to 375 degrees Fahrenheit (190 degrees Celsius)

Make the Compote Filling:

1 - Put all frozen fruit into a pan and set to medium heat.

2 - Add dark brown sugar and a splash of lime juice. Stir under fruit softens enough to mash it.

3 - Gently mash the fruit until you have small equal-sized chunks (to your preference)

4 - Let it cook down until it becomes a loose jam-like consistency.

5 - Take off heat and let it cool.

Make Crumble Topping:

1 - Measure out ¼ cup of butter and let it soften to room temperature.

2 - Combine the AP flour, brown sugar, rolled oats, cinnamon, baking powder, and salt in a mixing bowl and stir / whisk until combined.

3 - Once combined, cut your softened butter into equal-sized cubes and distribute evenly in the bowl.

4 - Use your hands or a pastry cutter to gently incorporate the butter until there are no more dried bits and everything is fully combined.

Prepare Egg Wash:

1 - Depending on dietary preferences, mix together ingredients for your preferred egg wash (Regular or Plant Based).

Assembling the Lily Tart:

1 - Take out a cupcake or muffin tin and grease the inside of the holes that you plan on using. (We were able to make 4 lily tarts with 1 sheet of pastry dough)

2 - Cut out a square of Puff Pastry dough large enough to line the inside of one cupcake / muffin mold. (It is okay if the corners spill out the top)

3 - Fill each lily tart mold between halfway to two-thirds, making sure to leave enough room for crumble topping.

4 - Sprinkle crumble topping into each mold until the compote is covered.

5 - (Optional for lily aesthetic): Cut out 4 lily petals per lily tart and arrange on top of crumble to create the shape of a flower. You can also roll a small bit of dough into a ball to create the center of the flower.

6 - Using a pastry brush, gently brush egg wash over the top of the lily tart.

Baking the the Lily Tart:

1 - Place cupcake / muffin tin into the oven for about 20 minutes or until golden brown.

2 - Take out and let cool. (The fruit center will remain hot for a while)

3 - Enjoy!

Recipe created by Benjamin Wang. Inspired by the novel, On Wings of Ash and Dust, by Brittany Wang.