Tag Archives: mincemeat

Christmas Tart

Christmas Tart
Christmas Tart
Carnage
Carnage

Here is my last Christmas recipe and it is perfect for using up all the leftovers in the kitchen. This tart would be perfect this weekend after the first few tough days back in work after the holidays, and then we can all move on to a detox for January afterwards! This tart consists of a lovely thick crumbly pastry, and a soft spiced fruity centre.

I hate throwing food out, it seems like such a waste. We had some left0ver pastry, poached plums, frangipane, egg wash and a jar and a half of mincemeat and I really wanted to make sure that they were all used and didn’t end up in the bin. So I made this tart, and honestly it’s so delicious, I regret not making it sooner! The mincemeat I made myself in a previous post, as with the frangipane. The tart went down really well and I will definitely make it for Christmas Day next year, but it is still delicious for a nice warming dessert this January! The idea behind this though is using what you have left, maybe you have some leftover Christmas Pudding that you would like to crumble in to the tart? Or some stewed cranberries or apples? Whatever sweet treat you have left, throw it in.

The Leftovers
The Leftovers

Ingredients:

Pastry (enough to line and cover one pie dish)

2/3 cup frangipane mix

2 jars mincemeat

1 cup of poached plums

1/2 cup juice from poached plums

Egg wash (beaten egg)

1. Grease and line a pie dish. Preheat oven to 180C. Roll out pastry, working fast and careful not to overwork the dough. The less you touch and work it, the more crumbly it will be. Fit the pastry to the pie dish.

2. Spread the frangipane (or whatever you have leftover) over the base of the dish.

3. Spread poached plums over the frangipane (be  careful not to add to much juice of poached plums or whatever stewed fruit you may use as you don’t want the base layer of pastry to get soggy).

4. Spread the leftover mincemeat (again or whatever you have in the fridge).

5. Fit the rest of the pastry over the top of the tart. Using a bit of egg wash to seal the edges of the pastry together. Also cover the top of the pie with some egg wash.

6. Bake for 30 to 40 minutes, if it browns too quickly reduce heat or cover with tinfoil.

7. Serve with heated leftover juice from poached plums.

Line Pie Dish With Pastry
Line Pie Dish With Pastry
Line With a Layer of Frangipane
Line With a Layer of Frangipane
Now Add Layer of Poached Plums
Now Add Layer of Poached Plums
Now Add Mincemeat
Now Add Mincemeat
Cover Pie with Pastry
Cover Pie with Pastry
Delicious!
Delicious!

Eat Me

Eat Me

Christmas Mincemeat

Delicious Mincemeat
Delicious Mincemeat
Colourful Ingredients
Colourful Ingredients

This weekend I decided to channel my inner Darina Allen (I wish) and start making all my sauces and preserves for Christmas. I know what you’re probably thinking (“get a hobby”), but anyway, that’s what I did! I decided to make the mincemeat now for the mincepies I’ll make over Christmas, and made four jars of really delicious mincemeat. I absolutely love mincepies, so I was quite happy to make this and give the usual Christmas recipe a bit of a twist.

This is really easy, it takes time (the time it takes to sit overnight and the cooking time) but apart from that the effort is minimal, just chuck some ingredients in a bowl and mix.

I decided to cut back on the raisins, sultanas etc in my mincemeat recipe and put in a nice big portion of dried cranberries and chopped dried prunes, which gave a delicious sweet taste and is different from the traditional stuff. It also gave a lovely bit of colour. I also threw in a nice big portion of chopped walnuts and almonds, mainly because I love them and tend to put them in most of my recipes but also because they give this recipe a nice little bite.

I hope you enjoy, this is seriously delicious if I do say so myself! I ate a good few spoons of it when it finally came out of the oven!

Ingredients:

300g mixed fruit and peel (mix of sultanas, raisins, currents and candied peel. I bought a bag of this mix from Shamrock rather than buying them all individually)

100g dried cranberries

150g chopped prunes

300g chopped apples (I used Cox’s)

60g finely chopped walnuts

60g finely chopped almonds

180g soft dark brown soft sugar

zest and juice of one large orange

zest and juice of one lemon

1 tsp cinnamon

3 tsp all spice/ mixed spice

1/2 nutmeg grated

125g butter (do not use margarine, it will ruin the flavour)

4 tbsp brandy (I used Hennessy’s)

 

1. Mix all ingredients together in a pot except for the brandy. Let it sit in the fridge overnight, this lets the flavours mingle.

2. Place in a an oven at 120C for 3 hours.

3. Take out of oven when done and when it has cooled add the brandy.

4. Put into clean, sterilised jars.

5. Enjoy in mincepies, little buns, pastries, mince slices etc!

Add Mixed Fruit and Peel
Add Mixed Fruit and Peel
Add Cranberries
Add Cranberries
Chop Prunes
Chop Prunes
Add in Brown Sugar
Add in Brown Sugar
Add Zest
Add Zest
Chop Nuts Finely
Chop Nuts Finely
Add Nuts and Spices
Add Nuts and Spices

 

Add Butter
Add Butter
Halfway Through Cooking
Halfway Through Cooking
 Cooked Mincemeat
Cooked Mincemeat

 

Christmas Mincemeat
Christmas Mincemeat