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Recipes

Mincemeat, Fruit & Berry Crumble Tart

ServesServes 1 Tart
Cooking timeCooking Time:
Prep Time:

Ingredients

Sweet Shortcrust Pastry

  • 250 g SASKO Cake Flour
  • 125 g butter
  • 80 g castor sugar
  • 1 egg
  • 15 ml ice cold water

Filling

  • 250 g SAFARI Fruit Mincemeat
  • 1 ( 410 g ) can apricots
  • 1 ( 410 g ) can apples
  • 250 g Frozen Berries
  • 15 ml lemon juice

Topping

  • 50 g SASKO Cake Flour
  • 50 g SAFARI Nibbed Almonds
  • 30g SAFARI Flaked Almonds
  • 50 g butter
  • 50 g soft brown sugar

To serve custard or cream

Method

Sweet Shortcrust Pastry 1. Process the butter and castor sugar in a food processor. 2. Add the egg and mix for 15 seconds. 3. Add the cake flour and pulse for a few seconds, until the dough comes together. If it seems to dry, add the water. 4. Gently bring together, cover in cling film and chill for 30 minutes. 5. Preheat the oven to 180° C. Roll out the pastry onto a lightly floured surface and use to line a 22cm quiche tin. Bake blind.

Filling 1. Place the ingredients into a mixing bowl and gently combine. 2. Spoon the mixture into the prebaked pastry case and place onto a baking tray.

Topping 1. Mix the flour and ground almonds in a bowl. 2. Add the butter and sugar and rub the mixture together, using your fingertipe, until the mixture resembles breadcrumbs. 3. Add the flaked almonds and mix. 4. Sprinkle the crumble over the fruit tart and bake in the oven for 25- 30 minutes, or until the crumble is crisp and golden brown. Serve the tart hot with Moir's custard or at room temperature with whipped cream.

Chefs Hint: To bake blind, prick the base of the pastry case with a fork and line the case with baking paper. Fill with dried baking beans. Bake for 10 minutes . Remove the baking beans and paper and bake for 5 minutes. Remove from the oven and allow to cool for a few minutes.

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