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
- For the filling:
- 250g Mince pie filling
- 75g Cranberry sauce
- 150g Chopped California Prunes
- 50g Candied orange peel
- 100ml Orange juice
- For the pastry:
- 225g Plain flour
- 25g Malted milk powder
- 125g Butter
- 1 tbsp Icing sugar
- 3-4 tbsp Ice cold water
- Pre-heat the oven to 170°C.
- Pour the flour, malted milk powder and icing sugar into a mixing bowl and blend together.
- Add the butter and use your finger tips to rub into the flour to create a crumble type texture.
- Add the ice cold water a little at a time and mix together until you form a soft dough.
- Transfer the pastry to a clean lightly floured work surface and knead for 30 seconds.
- Wrap the pastry in cling film and place in the fridge for 30 minutes.
- Mix the orange peel and juice into a medium sized saucepan and heat to a simmer for 5 minutes.
- Add in the mince pie filling, cranberry sauce and chopped California Prunes and continue to heat for a further 5 minutes.
- Roll out the pastry and line a 15cm loose bottomed pie tin.
- Spoon in the mice pie filled and trim the edges.
- Roll out the remaining pastry trimmings and cut out some stars and moons and place on top of the filling.
- Brush the pastry with beaten egg, then bake for 25-30 minutes at 170°C
- Allow to cool a little, then sprinkle lightly with icing sugar and serve with good quality vanilla ice cream.