|
Christmas
Recipes: Cakes & Tarts. No.1 of 7 - Mincemeat & Marzipan Tart
By Paul Curran
Christmas recipe serves: 8
calories per serving: 780
preparation time: 1 hour and chilling
cooking time: 45 minutes
suitable for freezing after step 4
Christmas recipe ingredients:
-
salt, a pinch
- orange, grated rind and juice from a quarter
- butter, 150 g (5 oz)
- eggs, 2
- marzipan, white almond 250 g (9 oz)
- caster sugar
- double cream, 300 ml (10 fl oz)
Fruity Mincemeat:
- lemon, grated rind and juice from 1
- raisins/sultanas, 125 g (4 oz) of each
- currants & dried peaches (or apricots, pears),125 g (4 oz)
of each
- mixed spice, 1.25 ml (quarter tsp)
- sugar, light brown 100 g (3.5 oz)
- brandy, 100 ml (4 fl oz)
- eating apples, 200 g (7 oz)
- white grapes, seedless 125 g (4 oz)
Christmas recipe instructions:
- Mincemeat: Combine the brandy, brown sugar, mixed spice, dried
fruit, and lemon rind with juice. Add cubed apple and halved
grapes. Mix and keep at about 5 degrees centigrade for a minimum
of a day.
- Tart: Use a food processor to mix the flour and salt for a few
seconds. Throw in the butter and orange rind and produce a
granular mixture. Add a mixture of beaten eggs (30 ml, 2 tbsp) and
orange juice (30 ml, 2 tbsp) and process under a consistent mixture
has formed. Remove and knead on a floured surface before cooling for half an hour.
- Line a 9 inch tart tin with rolled pastry and heat (having line
with greaseproof paper and baking beans) at gas mark 6 (200
degrees centigrade, 400 F) for quarter of an hour. Remove the
paper and baking beans, heat for another 5 minutes, brush with
beaten egg, heat for another 2 minutes.
- Remove and keep the liquid from the mincemeat, add diced
marzipan (50 g, 2 oz) and place in the pastry case. Add criss-cross
strips of rolled marzipan on top, brush with beaten egg and coat
with sugar. Cook until the marzipan is golden brown (abut 20
minutes). Leave for 10 minutes then cool.
- To serve: Whip the kept mincemeat juice with the cream and serve
with the warm tart.
|
