Plum and cherry fruit mince tart

AT A GLANCE

  • Serves 8 people

  • 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
  • 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
01   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.
02   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.
03   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.
04   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.
Short-order recipe
Spiced crème fraîche
Whisk together 400gm crème fraîche, 40gm brown sugar, 30ml Grand Marnier, scraped seeds of 1 vanilla bean and ½ tsp each ground cinnamon and nutmeg until thick and smooth. Refrigerate until required.

Recipe:

EMMA KNOWLES, LISA FEATHERBY, ADELAIDE LUCAS

Photography:

CHRIS CHEN

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

RUTHERGLEN MUSCAT. , suggested by MAX ALLEN

View Full Site