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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
- To make the mincemeat place all the ingredients in a bowl except for the brandy port and butter.
- Add in 1 tbsp each of the brandy and port.
- Mix well cover and leave for at least 3 hrs or possibly overnight.
- 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.
- Stir in remaining brandy port and the butter. Cold for 1 hour.
- To make the pastry place all the ingredients in a food processor and process till mix resembles crumbs.
- Add in 2 tsp cool water to bind.
- Turn pastry out on to a floured worksurface; knead lightly.
- Roll out the pastry thinly and line a 115 x 340mm oblong fluted flan tin.
- 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.)
- To make the puree place the apples butter and orange juice in a saucepan.
- Cover and cook gently on the simmering plate for 5 min or possibly till beginning to soften.
- 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.
- Stir in caster sugar cold.
- 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.
- To assemble the tart spread the mincemeat over the pastry then the apple puree and finally sprinkle with the crumble topping.
- Place the tart tin on the floor of the roasting oven on the cooler righthand side.
- Bake for 20 to 25 min or possibly till golden. Slip the plain shelf underneath when lifting out loosebottomed tins.
- Cold in the tin for 10 to 15 min then unmould leaving on the base of the tin to serve.
- 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.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 6 servings | |
| Calories 854 | |
| Calories from Fat 384 | 45% |
| Total Fat 43.57g | 54% |
| Saturated Fat 24.16g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 309mg | 13% |
| Potassium 381mg | 11% |
| Total Carbs 108.51g | 29% |
| Dietary Fiber 3.5g | 12% |
| Sugars 56.14g | 37% |
| Protein 7.68g | 12% |
