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Festive Fruit Mince Tart
Sweet Shortcrust Pastry 360g butter, softened ¾ cup sugar 1 egg 3⅓ cups flour a pinch of salt Christmas Fruit Mince 300g currants 150g good-quality raisins, chopped 150g cranberries 3 apples, peeled and grated 1 packed cup soft brown sugar ½ tsp ground cloves 1 tsp ground allspice finely grated zest and juice of 1 lemon ½ cup brandy ¾ cup hazelnuts or pine nuts, toasted and chopped
© Annabel Langbein Media
Sweet Shortcrust Pastry
Christmas Fruit Mince
Make the Christmas Fruit Mince at least 24 hours ahead. Place all the ingredients except the nuts in a basin and store in the fridge until required (if not used immediately it will keep for months in a jar in the fridge).
To make Sweet Shortcrust Pastry, beat butter and sugar until fluffy and creamy. Add egg and beat to combine. Add flour and salt and mix until just combined. Turn out onto a lightly floured board (it will be quite soft) and use floured hands to shape into 2 portions. Wrap separately in waxed paper and put half in the freezer for another day. Chill the remaining half for at least 30 minutes before using to make the Festive Fruit Mince Tart.
When ready to cook the tart, preheat oven to 160°C and line the base of a shallow 30cm pie dish with baking paper. Remove the Sweet Shortcrust Pastry from the fridge and roll out thinly to about 40cm in diameter on a second piece of baking paper, sprinkling with a little flour if needed to prevent sticking. Flip into the pie dish then press firmly into the base and sides of the pie dish. Remove the baking paper. Trim excess pastry and reserve scraps for decorations.
Remove Christmas Fruit Mince from the fridge and stir in the hazelnuts or pine nuts. Fill pastry case with Christmas Fruit Mince. Cut stars from the pastry scraps and arrange on top of the tart. Bake until golden (about 45 minutes). Serve warm. Any leftover tart will keep in the fridge for several days.
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