Fruit mince tart
( MAKES 22cm tart )
Photo by Tam West
Instead of individual fruit mince tarts, this large one is a nice way to serve a group of people for dessert or morning or afternoon tea. If you’re busy rushing around, you can substitute this delicious brown sugar pastry for store-bought sweet pastry, but this is pretty easy to make. The tart can be made a few days in advance and is best stored in an airtight container.
Brown sugar pastry
Fruit mince filling
- To make the pastry, mix sugar, butter and cinnamon in an electric mixer until light and fluffy. Add in eggs one at a time, scraping down the sides and beating well after each addition.
- Beat in flour and salt to just combine into a ball. Form one third into a disc for the top and remaining two thirds into one large disc for the base. Wrap in cling film then rest in the fridge for 1 hour.
- Lightly grease a 22cm spring form tart tin.
- Roll out the large disc of pastry, on a well-floured surface, to 3mm thick. Cut a circle 4cm larger than the tart tin, line base and sides of prepared tin, allowing pastry edges to overhang, then rest in the fridge for 30 minutes.
- Roll out small disc to 3mm thick, then rest in the fridge for 30 minutes. Cut a circle 1 cm larger than the tart tin.
- Mix together fruit mince, apple, orange zest, juice and breadcrumbs.
- Preheat oven to 170C. Fill the base with fruit mince mix. Cut out three stars from the lid then place on the tart, squeeze together the lid and base pastry to tightly seal. Trim excess pastry to form a neat edge.
- Cut extra stars from remaining pastry, decorate with stars and rest in the fridge for 30 minutes.
- Lightly brush top of tart with a little milk then sprinkle generously with sugar and bake for 30 minutes. Allow to cool before lifting out. Serve with Greek yoghurt, whipped cream, icecream or brandy butter.
More festive baking from Geoff