AT A GLANCE
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.
|01||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).|
|02||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).|
|03||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.|
|04||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).|
|05||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.|
Note You may need to order suet ahead from your butcher.