Fresh fruit mincemeat tart

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

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 (

Dessert
Vegetarian
Winter

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