Return to listing

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.

 
 
 Mincemeat and Apple Crumble Flan with Almonds

  Serves 6

Ingredients
 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
 semolina
 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).
Oven temperatures and Conversions
Click here for information
Equipment
You will also need a heated baking sheet

This recipe is taken from Delia's Happy Christmas

Method

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.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Mincemeat and Apple Jalousie Serves 8, or cut into 16 squares to replace mince pies

Mincemeat and Apple Jalousie

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.

 
 
The 'How to Cheat' Christmas Pudding with Rum and Mascarpone Sauce Serves 4 (with leftovers for Boxing Day)

The 'How to Cheat' Christmas Pudding with Rum and Mascarpone Sauce

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.

 
 
Panettone Bread and Butter Pudding with Marsala Serves 6

Panettone Bread and Butter Pudding with Marsala

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.

 
 
Caramelised Mincemeat Ravioli Makes 30

Caramelised Mincemeat Ravioli

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.

 
 
Apple, Mincemeat and Nut Strudel Serves 8

Apple, Mincemeat and Nut Strudel

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..

 
 
Wholefood Mincemeat Slices Makes 12

Wholefood Mincemeat Slices

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.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For minahil
20 Dec 2014 08:17
Coffee Break Carnation Caramel Recipes
19 Dec 2014 19:49
Food and travel Venice
11 Nov 2014 09:07
Ingredients Golden Icing Sugar
05 Dec 2014 23:17
Can Anyone Help? Supercook
19 Dec 2014 21:53
Books Video
21 Oct 2014 19:59
Equipment For sammymax
19 Dec 2014 15:12
Gardening Gardening in general
09 Dec 2014 13:19
 
NetObserver
CMS solutions by REDtechnology.com