Name: Fresh fruit mincemeat tart
Prep time: 1 h 20 min
Cook time: 45 min
Total time: 2 h 5 min
Yield: Serves 6-8
Ingredients: 120 g (4 oz) currants; 30 ml (1 fl oz) brandy; grated rind of ½ lemon; 120 g (4 oz) black grapes, pitted; 120 g (4 oz) sultanas; grated rind and juice of ½ orange; 90 g (3 oz) soft brown sugar; 120 g (4 oz) raisins; 30 g (1 oz) walnuts, roughly chopped; pinch of mixed spice; pinch of nutmeg; 30 g (1 oz) mixed peel; 1 small Granny Smith apple, peeled and diced; 30 g (1 oz) halved almonds; 1 small ripe pear, peeled and diced; 1-2 drops vanilla extract or essence; 1 egg, lightly beaten; 150 g (5 oz) unsalted butter, chilled and cut into cubes; 300 g (10 oz) plain flour; 15 g (½ oz) unsalted butter, melted; 1 egg white; caster sugar, to garnish; 250 ml (8 fl oz) cream, for whipping

Preparation info

Serves
6-8

Difficulty
Complex
Ready in
2 hr 30

Appears in

Winter

By Le Cordon Bleu

Published 1998

About

This mincemeat tart is made luxurious by the addition of fresh fruit, and is elegant and delicious served warm with whipped cream melting onto the fruit through the opening in the shortcrust pastry.

Ingredients

Fruit filling

1 small Granny Smith apple, peeled and diced
1 small ripe pear, peeled and diced
30 g (

Method

Preheat the oven to hot 210°C (415°F/Gas 6-7). Brush a 23 x 3 cm (9 x 1¼ inch) flan ring with melted butter and place on a baking tray.
To make the fruit filling, place the filling ingredients in a large bowl. Mix thoroughly and set aside.
To