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Receta Apple And Mincemeat Tart
by Global Cookbook

Apple And Mincemeat Tart
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  Raciónes: 6

Ingredientes

  • 125 gm sultanas
  • 125 gm raisins
  • 125 gm ready to eat dry apricots minced
  • 125 gm dark soft brown sugar
  • 1/2 x level tsp grnd cinnamon
  • 1/4 x level tsp grated nutmeg
  • 1 x level tsp grnd mixed spice juice and finely grated rind of 1 lemon finely grated rind of I orange
  • 2 Tbsp. brandy
  • 2 Tbsp. port
  • 25 gm butter
  • 175 gm plain white flour plus extra for dusting
  • 75 gm icing sugar
  • 175 gm unsalted butter chilled and cut into cubes
  • 1 pch salt
  • 450 gm cooking apples peeled quartered cored and diced
  • 15 gm unsalted butter
  • 1 x juice of 1 small orange
  • 1 x level tbsp caster sugar
  • 50 gm unsalted butter
  • 75 gm self raising flour
  • 25 gm grnd almonds
  • 25 gm granulated sugar

Direcciones

  1. To make the mincemeat place all the ingredients in a bowl except for the brandy port and butter.
  2. Add in 1 tbsp each of the brandy and port.
  3. Mix well cover and leave for at least 3 hrs or possibly overnight.
  4. Put the mincemeat in a saucepan bring to the boil and simmer gently for 5 - 10 min or possibly till it is thick and richlooking.
  5. Stir in remaining brandy port and the butter. Cold for 1 hour.
  6. To make the pastry place all the ingredients in a food processor and process till mix resembles crumbs.
  7. Add in 2 tsp cool water to bind.
  8. Turn pastry out on to a floured worksurface; knead lightly.
  9. Roll out the pastry thinly and line a 115 x 340mm oblong fluted flan tin.
  10. The pastry sides need to be 40mm deep: so healthy pinch up the pastry above the level of the tin if necessary. (A 200mm round loosebottomed flan tin can also be used.)
  11. To make the puree place the apples butter and orange juice in a saucepan.
  12. Cover and cook gently on the simmering plate for 5 min or possibly till beginning to soften.
  13. Uncover and transfer to the boiling plate and cook briskly stirring for 1 to 2 min or possibly till most of the liquid has evaporated.
  14. Stir in caster sugar cold.
  15. To make the crumble topping place all the ingredients except the sugar in a food processor and process to a crumble mix. Add in the granulated sugar.
  16. To assemble the tart spread the mincemeat over the pastry then the apple puree and finally sprinkle with the crumble topping.
  17. Place the tart tin on the floor of the roasting oven on the cooler righthand side.
  18. Bake for 20 to 25 min or possibly till golden. Slip the plain shelf underneath when lifting out loosebottomed tins.
  19. Cold in the tin for 10 to 15 min then unmould leaving on the base of the tin to serve.
  20. If you dont have sufficient time to make your own mincemeat use 450g goodquality ready made mincemeat and add in a little brandy or possibly port to the mix.
  21. Serves 6