麻豆约拍

麻豆约拍made mincemeat

2 cooking Apples,peeled, cored and grated coarsely
100ml port
100ml brandy
Juice and zest of 1 lemon
Juice and zest 1 Orange
600g mixed dried fruit
100g cold butter, coarsely grated
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon mixed spice

Mix really well. Pack into jars and leave for at least 24 hours before using.

Gingerbread pastry

65g soft butter
50g dark brown sugar
50ml golden syrup
1 egg yolk
175g plain flour
1 teaspoon ground ginger
1 teaspoon mixed spice

Beat the butter, sugar and syrup until pale and fluffy.
Add egg yolk, flour and spices and mix to a smooth dough.
Roll out and either line individual tart tins or one large one with the pastry and chill.

Clementine Frangipane

125g soft butter
125g castor sugar
2 eggs
100g plain flour
60g ground almonds

Beat the butter and sugar until pale and fluffy.
Add the eggs one at a time.
Mix in the flour and almonds.

To assemble -

Set oven to 180oc.
Take pastry from fridge and half fill with mincemeat.
Top with frangipane and bake.
Small tarts should be ready in 15 minutes - the top should be firm but spongey.
A larger tart will take around 30 minutes - insert a skewer into the middle and if it comes out clean it's ready.

Egg Nog Cream

200ml lightly whipped double cream
50ml Advocaat
1/2 teaspoon nutmeg
2 tablespoons icing sugar

Mix together.