MINCE TART WITH CRUMBLE TOPPING
A different use for your Christmas mince meat. Make this delectable festive tart with buttery pastry and crumble topping and serve with clotted cream or custard
Provided by Tom Kerridge
Categories Dessert
Time 1h35m
Number Of Ingredients 20
Steps:
- First, make the pastry. Using a tabletop mixer or an electric hand whisk, cream together the butter and sugar with a pinch of salt until soft and fluffy. Add the yolks, then fold in the flour until the pastry just comes together, being careful not to overwork. Wrap in cling film and leave to rest in the fridge for 1 hr.
- Meanwhile, make the filling. Cook the butter, sugar, orange zest, apple and cinnamon over a medium heat for 15 mins or until you have a thick purée. Add the dried fruit and mixed peel for the final 1-2 mins, then remove from the heat. Once cool, remove the cinnamon stick, and stir in the brandy and suet.
- On a lightly floured surface, roll out the pastry to the thickness of a £1 coin, then use to line a 25cm loose-bottomed tart case. Return to the fridge for 30 mins until well chilled.
- Heat oven to 180C/160C fan/gas 4. Prick the base of the tart case with a fork, line with baking parchment and fill with baking beans or uncooked rice. Bake for 12 mins, then remove the baking beans and parchment and cook for 3 mins more.
- Meanwhile, put the flour, sugar and butter for the crumble in a bowl. Rub together with your fingertips until it resembles coarse breadcrumbs, then mix in the frosted walnuts.
- Spoon the mincemeat filling into the pastry case and cover with the crumble. Return to the oven for 30 mins until bubbling at the edges and the topping is golden and gooey. Serve warm or cool with custard or clotted cream.
Nutrition Facts : Calories 965 calories, Fat 49 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 115 grams carbohydrates, Sugar 68 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
MINCEMEAT CRUMBLE TARTS
This year I used frozen tart shells for my baking. I didn't have any spare pastry and I needed something to top my Mincemeat tarts... this is what I came up with -- and they are GREAT!
Provided by kelycarter_
Categories Tarts
Time 30m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400'.
- Using a fork; Combine Butter, Flour and Sugar. Blend until the mixture looks like small peas (flour will be totally incorportated).
- While the tart shells are still frozen, spoon about 1 tbsp of Mincemeat into each one. Using the back of a spoon, smooth over the Mincemeat to create a flat surface.
- Spinkle the top of each tart with approximately 1 tbsp of the Crumble. Do NOT press down.
- Bake at 400' for 15 minutes or until edges of the pastry shell are lightly browned.
CRANBERRY MINCEMEAT TARTS
These tarts are nowhere on Zaar.The recipe came from a baking for entertainment leaflet. I think they would be nice at Christmas. I made the tarts but next time I am going to make into a pie. These also freeze beautifully. If you have the orange liqueur please use it.
Provided by Dorel
Categories Tarts
Time 35m
Yield 24 tarts
Number Of Ingredients 5
Steps:
- In saucepan, combine mincemeat and cranberry sauce, stir constantly till almost boiling on medium heat.
- Remove from heat.
- Grate orange peel and chop orange segments.
- Add orange peel, (I only used the zest and took the peel off the orange) chopped orange and liqueur.
- Spoon into tart shell and place on baking sheet.
- Bake in preheated 400*F oven for about 20 minutes or until pastry is golden.
MINI MINCEMEAT CRUMBLE PIES
Red grapes add moistness to these mince pies with a quirky crumble topping
Provided by Good Food team
Categories Snack, Treat
Time 2h
Yield Makes 24 pies
Number Of Ingredients 16
Steps:
- Make the mincemeat by mixing all the ingredients together in a large bowl. Set aside for 30 minutes so the fruit absorbs some of the liquid. Make the pastry in a large bowl or food processor by blending the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and orange zest and then 2 tbsp water. Bring the mixture together with your hands, adding a few more drops of water if it feels a little dry. Preheat the oven to fan 160C/ conventional 180C/gas 4.
- Roll out half the pastry (keep the other half wrapped in the fridge) on a lightly floured surface. You want the pastry to be very thin, so it is crisp when cooked. Cut out 12 circles of pastry with a plain 6cm cutter (you will need to re-roll the pastry a couple of times) and use to line a 12-hole, non-stick mini muffin tin. It is quite a soft pastry, so any little gaps that form as you are lining the holes can easily be patched up. Chill while you make the topping.
- In a small bowl, make the crumble topping by rubbing the butter into the flour until the mixture looks like breadcrumbs. Stir in the sugar and almonds. With a teaspoon, fill each pastry case with mincemeat, gently pressing it down to leave room for the topping. Sprinkle the topping over each pie, place the tin on a baking tray and bake for 20 minutes.
- Leave the pies to cool in the tin before taking them out carefully. They are fragile when hot, so use a small knife to help lift them out. Unless you have two mini muffin tins, repeat the process with the second batch of pastry, filling and topping. Eat the mini mince pies warm or cold, lightly dusted with icing sugar.
Nutrition Facts : Calories 96 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.09 milligram of sodium
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