A moist tart that is an ideal Christmas treat. With lashings of moist fruit, soft sponge and a crisp sweet pastry, it won’t last long. It makes a wonderful alternative to a rich Christmas pudding and will accompany a freshly brewed pot of tea…to a tee. Simply decorated, with a glazed top and glittery fondant stars it creates a stylish looking pastry.
Ingredients: (Makes 10″ tart)
Pastry:
250g plain flour. Extra for rolling dough.
156g chilled butter – cut into cubes.
62g caster sugar.
84g egg – approx’ 1 1/2 eggs.
1/2 tsp salt.
Fruit filling:
50g raisins.
100g sultanas.
50g veg’ suet.
25g mixed peel.
50g soft dark brown sugar.
50ml brandy.
1 tsp mixed spice.
Juice of 1/2 orange and all the zest
Juice of 1/2 lemon and all the zest.
Jam for tart base:
3 dessert spoons of ginger jam/preserve for base of the tart.
Sponge:
60g self raising flour – sieved.
50g ground almonds.
1 tsp mixed spice.
1/4 tsp ground cinnamon.
2 beaten eggs – at room temp.
1tsp vanilla extract.
100g caster sugar.
100g soft butter.
Apricot Glaze:
3 dessert spoons of apricot jam.
2 tabls of water.
Decoration:
50g of fondant easy roll icing. Rolled to 3mm thickness and cut into star
shapes with cutter.
Edible glitter spray – lightly spray each star.
Method/cook:
Fruit filling:
Mix all the ingredients together. Leave to macerate for 24 hours in a cool place.
Pastry:
Beat the egg and sugar together until well mixed – set aside.
Add the salt to the flour.
Rub the butter into the flour to create a crumb texture.
Once all the butter has been rubbed into the flour add the egg and sugar mix.
Combine all ingredients into a dough, wrap in cling film and chill for several hours.
Note: This dough is quite sticky, so use a little extra flour to bring it all together. Refrigerate for several hours before rolling.
Once chilled, roll out and line a 10″, loose bottomed, flan tin. Pop your lined flan tin in the refrigerator to chill. Set aside.
Sponge:
Combine the flour, ground almonds and spices. Set aside.
Cream the butter and the sugar.
Gradually mix the beaten egg into the creamed butter and sugar . (Note: Eggs at room temp’ will lessen the risk of splitting when mixed with the butter. If your mix starts to split before all the egg has been added – mix in a couple of tabls’ of the flour mix.)
Add all the flour mix to the butter mix. Combine, thoroughly, with a balloon whisk. Set aside.
Preparing the tart for baking:
Set oven to gas 5 or 190°C / 375°F
With your fruit macerated, flan tin lined with pastry and the sponge mix made, it’s time to prepare the tart for baking. Place your lined flan tin on a baking tray.
Firstly, spread a layer of ginger jam over the base of your flan. (see image)
Next, drain any liquid from the macerated fruit mix. Put a layer of the drained fruit mix on top of the jam layer. (see image)
Finally add the sponge layer over the fruit. (see image)
Bake on the lower middle shelf for 35-45 mins’. The tart is cooked when the middle of the sponge is firm to touch. After 35 mins’, give the centre of the sponge a light press with your finger. If the sponge is firm and springs back up after lifting your finger – it’s baked. Remove from the oven and set aside.
Time to prepare the apricot glaze.
Apricot glaze:
In a pan, slowly heat up the apricot jam and water to a, simmering, runny consistency.
Sieve the glaze to remove any apricot bits.
Now spoon the hot apricot glaze over the top of your hot tart.
Leave the tart to cool in the flan tin.
Serving:
Turn out your cooled tart and decorate with glittery fondant stars.
Serve generous slices with whipped cream.
Enjoy.
The Foody Grail 