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.
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.