Mincemeat and Apple Crumble Flan with Almonds
If you've got leftover mincemeat this will cheer up a January Sunday lunch beautifully. A ready-made pastry flan case will also save you time, which we have discovered works really well when frozen first.
|1 x 400g mincemeat (approx)|
|4 oz (110 g) Cox’s apples, cored (no need to peel)|
|4 oz (110 g) Bramley cooking apples, cored (no need to peel)|
|1 x 230 g fresh pastry flan case (frozen)|
|a little melted butter|
|1 tablespoon brandy|
|icing sugar, for dusting|
|For the crumble:|
|¾ oz (20 g) chilled butter, cut into small dice|
|1½ oz (40 g) self-raising flour|
|1 oz (25 g) demerara sugar|
|½ teaspoon ground cinnamon|
|1 oz (25 g) whole almonds, skin on|
|Preheat the oven to gas mark 6, 400°F (200°C).|
|Need help with conversions?|
|You will also need a heated baking sheet|
This recipe is taken from Delia's Happy Christmas
First, make the crumble.
All you do is place the butter, flour, sugar and cinnamon in a processor and give things a whiz until the mixture resembles crumbs. Then add the almonds and process again - not too fast - until they are fairly finely chopped but with a few chunky bits left.
If you don't have a processor, in a large bowl rub the butter into the sifted flour until it resembles crumbs, then stir in the sugar, cinnamon and almonds (which you can chop by hand).
Now chop the apples into small pieces - a mini chopper will make light work of this. Then mix them in with the mincemeat in a bowl, along with the brandy.
Then brush the inside of the pastry case with a little melted butter and sprinkle the semolina evenly over the base. Place on the hot baking sheet and spoon in the apple mixture, pressing it down well.
Then, simply sprinkle the crumble all over the apple mixture. Using the flat of your hands, press it down quite firmly; the more tightly it is packed together, the crispier it will be.
Put the tart on the centre shelf of the oven, reduce the temperature down to 190C/gas mark 5 and bake for 40 minutes, by which time the apples will be soft and the topping golden brown and crisp.
Leave it to rest for 10-15 minutes before serving dusted with icing sugar.
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Mincemeat, apple, ready-rolled pastry and you're away: what could be easier than this tart, which is perfect at Christmastime, served with custard, cream or brandy butter.
Would you believe it? All you do is use a jar of quality mincemeat, plus a few extras and you can rustle up a last-minute Christmas pud in no time at all.
In a way I'm very glad that the delectable Italian raisin and fruit bread, called Panettone, only comes in to the house at Christmas. I absolutely love it and keep taking sneaky slices.
This is a beautiful bite-sized version of mince pies, and I think not as fiddly. If you don't have a pastry wheel you can forgo the frilly edge and use a sharp knife to cut the pastry.
This is a Christmas party pud which will serve 8 people very generously; perfect for a buffet lunch. Filo or strudel pastry is wonderful for storing in the freezer as you can just take out a few sheets as and when you need them..
These are a good alternative to mince pies made with pastry for those who (a) don't want to make pastry or (b) are wholefood-minded. They are very speedy to make and taste wonderful.
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