|
225 g
10 ml
50 g
115 g
50 g
1
2 drops
15 ml
For the mincemeat
2
225 g
115 g
115 g
225 g
50 g
1
30 ml
30 ml
1.5 ml
115 g
25 g |
Plain flour
Ground cinnamon
Walnuts, finely ground
Butter
Castor sugar, plus extra for dusting
Egg
Vanilla essence
Cold water
Eating apples, peeled, cored and grated
Raisins
Dried apricots, chopped
Ready-to eat dried figs or prunes, chopped
Green grapes, halved and seeded
Chopped almonds
Lemon, finely grated
Lemon juice
Brandy or port
Mixed spice
Soft light brown sugar
Butter, melted |
Method :
- Process the flour, cinnamon, nuts and
butter in a food processor or blender to make fine crumbs. Turn into a
bowl and stir in the sugar. Beat the egg with the vanilla and water and
stir into the dry ingredients. From a soft dough, knead until smooth,
wrap and chill for 30 minutes.
- Mix the mincemeat ingredients
together. use two-thirds of the pastry to line a 23cm flan tin. Push the
pastry well into the edges then trim. Fill with the mincemeat.
- Roll out the remaining pastry and cut
into 1cm strips. Arrange the strips over the top of the pastry, wet the
joins and press them together. Chill for 30 minutes.
- Preheat a baking sheet in the oven at
190oC/375oF/Gas 5. Brush the pastry with water and
dust with castor sugar. Bake the tart on the baking sheet for 30-40
minutes. Cool in the tin on a wire rack for 15 minutes. Then remove the
tin.
|