Plum and cherry fruit mince tart. #gourmettraveller

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A lovely big mince tart to serve as a dessert if you don’t want to do plum pudding !

So easy to whip up this delicious cherry plum mince tart : then give as a chic little present at Christmas drinks or dinner …adulterated from Australian Gourmet Traveller.

You need for one tart to serve about 8:

300 gm dried cherries

165 gm dried blood plums, finely chopped

125 gm currants

80 ml brandy or cherry liqueur

200 gm drained pitted morello cherries, 100 ml syrup reserved

50 gm cold butter, coarsely chopped

1 egg

60 gm brown sugar

1 vanilla bean, scraped seeds only

½ tsp freshly grated nutmeg

¼ tsp each mixed spice, ground cloves and ground cinnamon

50 gm plain flour

To serve: cranberries (optional)

 

Almond pastry ( you can use ready made pastry instead)

200 gm icing sugar, plus extra for dusting

180 gm unsalted butter, softened

2 tsp ground cinnamon

4 eggs

400 gm plain flour

100 gm almond meal

  • For almond pastry, beat sugar, butter and cinnamon in an electric mixer (2-3 minutes).
  • Add eggs, one at a time, beat well to combine.
  • Sift in flour, fold in almond meal, add a pinch of sea salt, turn onto a lightly floured work surface and knead until smooth.
  • Wrap pastry in plastic wrap and refrigerate for 3 hours.
  • Roll one-third of pastry on a lightly floured work surface to 2mm thick, refrigerate on a tray until firm and set aside.
  • Roll remaining to line a 20cm x 5cm baking ring (trim excess pastry and reserve) and place ring on a baking paper-lined oven tray.
  • Refrigerate for 1 hour.
  • Preheat oven to 160C.
  • Combine dried fruit, brandy and syrup in a saucepan, stir occasionally over medium heat until liquid is absorbed (8-10 minutes).
  • Remove from heat, stir through morello cherries, cool.
  • Melt butter in a saucepan over medium heat, browning (3-4 minutes). Cool.
  • Whisk egg, sugar, vanilla seeds and spices in an electric mixer until thick and pale (5-6 minutes).
  • Fold in melted butter and flour, fold in fruit mixture, spoon into prepared pastry ring, bake until firm (1 hour-1 hour 20 minutes), then cool.
  • Cut stars from reserved pastry using star-shaped cutters.
  • Place on baking paper-lined oven trays, bake until golden (12-15 minutes),
  • scatter over tart, with cranberries, dust with icing sugar and serve with crème fraîche.
  • Merry Christmas !

 

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