California Prune, Orange and Cranberry Mincemeat Tart

Chef Peter Sidwell’s twist on a traditional mince pie using California Prunes, oranges and cranberries to bring a rich, tangy nuance to complement the sweetness of mincemeat

INGREDIENTS

  • For the filling:
  • 250g Mince pie filling
  • 75g Cranberry sauce
  • 150g Chopped California Prunes
  • 50g Candied orange peel
  • 100ml Orange juice
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  • For the pastry:
  • 225g Plain flour
  • 25g Malted milk powder
  • 125g Butter
  • 1 tbsp Icing sugar
  • 3-4 tbsp Ice cold water

DIRECTIONS

  1. Pre-heat the oven to 170°C.
  2. Pour the flour, malted milk powder and icing sugar into a mixing bowl and blend together.
  3. Add the butter and use your finger tips to rub into the flour to create a crumble type texture.
  4. Add the ice cold water a little at a time and mix together until you form a soft dough.
  5. Transfer the pastry to a clean lightly floured work surface and knead for 30 seconds.
  6. Wrap the pastry in cling film and place in the fridge for 30 minutes.
  7. Mix the orange peel and juice into a medium sized saucepan and heat to a simmer for 5 minutes.
  8. Add in the mince pie filling, cranberry sauce and chopped California Prunes and continue to heat for a further 5 minutes.
  9. Roll out the pastry and line a 15cm loose bottomed pie tin.
  10. Spoon in the mice pie filled and trim the edges.
  11. Roll out the remaining pastry trimmings and cut out some stars and moons and place on top of the filling.
  12. Brush the pastry with beaten egg, then bake for 25-30 minutes at 170°C
  13. Allow to cool a little, then sprinkle lightly with icing sugar and serve with good quality vanilla ice cream.