Author Notes:
A fabulously festive Christmas dessert!
Makes: a 20cm tart
Ingredients
For the tart:
-
2
small apples (about 200g)
-
450
grams fruit mincemeat
-
2
tablespoons mixed citrus peel
-
1
tablespoon brandy
-
flour for dusting
-
400
grams ready to roll puff pastry
-
star shaped cookie cutters
-
milk for brushing
-
icing sugar for dusting (optional)
For the custard:
-
2
egg yolks
-
2
tablespoons castor sugar
-
2
tablespoons flour
-
1/2
teaspoon ground cinnamon
-
350
milliliters milk
-
4
whole cloves
-
1/2
teaspoon vanilla paste
-
1 1/2
teaspoons finely grated orange rind
In This Recipe
Directions
- Preheat the oven to 200°C and grease a 20cm tart tin.
- Peel and grate the apples. Squeeze out any excess liquid and place in a mixing bowl. Add the fruit mincemeat, citrus peel and brandy. Mix well.
- Dust your work surface lightly with flour. Line the tart tin with puff pastry. Cut the excess pastry away from the rim. Press the scraps into a ball and roll out again. Cut out star shapes of various sizes.
- Tip the fruit mince mixture into the tart tin. Arrange the stars on top of the tart and brush lightly with some milk.
- Bake the tart for 35 minutes, or until the pastry has risen and is golden. Allow to cool for a few minutes. Dust with icing sugar and serve.
- To make the custard: Whisk the egg yolks and castor sugar together until pale and creamy. Whisk in the flour and cinnamon. Place the milk and cloves in a saucepan over a medium heat and heat just until boiling point. Remove from the heat and carefully add half of the milk to the egg mixture while whisking continuously. Then add the egg-milk mixture back into the saucepan with the remaining milk and heat slowly while whisking. Add the vanilla paste. Continue to stir for a few minutes until the custard is quite thick. Remove the cloves and stir in the orange rind. Transfer to a warm jug.
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2 Reviews