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.
- 160 gm pitted prunes, coarsely chopped
- 120 gm sultanas
- 50 gm mixed peel
- 50 gm currants
- 30 gm dried cranberries
- 200 ml brandy
- 50 ml green ginger wine
- Finely grated rind of 1 orange and juice of ½
- 100 gm brown sugar
- ½ tsp each mixed spice and ground cinnamon
- 1 pink lady apple (about 130gm), coarsely grated
- 40 gm suet (see note), coarsely grated
- 1 egg, lightly beaten with 2 tsp milk, for eggwash
Almond shortcrust pastry
- 500 gm plain flour (3 cups)
- 350 gm butter, chilled, diced
- 130 gm caster sugar
- 130 gm almond meal
- 2 eggs
- 1For 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).
- 2For 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).
- 3Bring 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.
- 4Roll 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).
- 5Preheat 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.