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"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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Burnt butter fruit mince tartlets


You'll need

130 gm cold butter, coarsely chopped 900 gm dark fruit mixture 400 gm brown sugar 3 Granny Smith apples, coarsely grated Finely grated rind and juice of 1 orange 1½ tsp ground cinnamon ¾ tsp finely grated nutmeg ½ tsp each ground cloves and ground ginger For brushing: lightly beaten egg For dusting: pure icing sugar   Burnt butter pastry 400 gm cold butter, coarsely chopped 625 gm plain flour 150 gm brown sugar 11 egg yolks

Method

  • 01
  • For burnt butter pastry, cook butter in a saucepan over medium-high heat, stirring occasionally, until nut-brown (4-5 minutes), then remove from heat. Refrigerate, stirring occasionally, until solid (1 hour). Combine flour, sugar and a pinch of salt in a food processor. Coarsely chop burnt butter, add to flour mixture and process until mixture is sandy in texture, then add yolks and process to combine. Turn onto a work surface, bring together with the heel of your hand, form into a flat disc, wrap in plastic wrap and refrigerate to rest (1 hour). (Depending on the capacity of your food processor, it may be easier to make the pastry in 2 batches.)
  • 02
  • Meanwhile, preheat oven to 180C. Cook butter in a saucepan over medium-high heat, stirring occasionally, until nut-brown (2-3 minutes), remove from heat and cool slightly, then combine in a bowl with dark fruit mixture, brown sugar, apple, orange rind and juice and spices, mixing well. Set aside.
  • 03
  • Roll out pastry on a lightly floured surface to 3mm thick, cut out eighteen 12cm-diameter rounds and line eighteen 80ml muffin moulds, then brush edges with eggwash. Divide fruit mixture among pastry cases, filling to 5mm below rims (there may be a little fruit mixture left over). Re-roll pastry scraps, cut out eighteen 8cm-diameter rounds and cut a small hole in the centre of each. Place a round over each pastry case, press edges to seal then trim excess pastry. Brush tops with eggwash and bake, turning trays occasionally, until golden (15-20 minutes). Cool for 30 minutes in moulds, then run a small knife around sides of moulds, carefully remove and cool completely on a wire rack. Serve dusted with icing sugar. Tartlets will keep stored in an airtight container for 3 days.

At A Glance

  • Serves 18 people
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At A Glance

  • Serves 18 people

Featured in

Dec 2012

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