This fruit tart makes a delicious alternative to Christmas pudding. It goes well with a dollop of double cream or a scoop of vanilla ice-cream. Begin this recipe a day ahead to macerate the fruit.
Ingredients
Almond shortcrust pastry
Method
Main
1.For fruit mince, combine fruit, brandy, wine and orange rind and juice in a bowl and stand until macerated and plump (overnight or up to 2 days).
2.For almond shortcrust pastry, process flour and butter in a food processor until sand textured. Add sugar and almond meal, pulse to combine, then add eggs and 1½ tbsp chilled water and pulse until a dough forms. Turn out onto a lightly floured surface, divide in half, pat into 2 flat rectangles, wrap in plastic wrap and refrigerate to rest (3 hours).
3.Bring fruit mince to the simmer in a saucepan over medium heat. Add sugar and spices, then transfer to a food processor and pulse until coarsely chopped. Stir in apple and suet and refrigerate until required.
4.Roll one pastry rectangle out to a 4mm-thick rectangle, line an 11cm x 35cm rectangular tart tin and refrigerate to rest (30 minutes). Spoon fruit mince into pastry case, roll out remaining pastry to 4mm-thick, place over fruit mince, then trim and pinch edges to seal and refrigerate to rest (30 minutes).
5.Preheat oven to 180C. Brush tart with eggwash and bake until golden (40 minutes). Set aside to cool, then serve. Tart will keep stored in an airtight container in a cool, dry, dark place for 3-4 days.
