A classy take on the mince pie , these tarts taste of Christmas
Harts Kitchen
CLEMENTINE AND SULTANA FRANGIPANE TART
A classy take on the mince pie , these tarts taste of Christmas
I
f you asked most people to come up with a list of what foods and flavours they associate with Christmas , it ’ d be fairly safe to say that most , if not all , would include citrus fruits such as clementines and satsumas , as well as warming spices like ginger , cinnamon and cloves . A classic dark fruit cake with its dense fruit pepped up with spice and a healthy slug of brandy , mince pies and Christmas pudding – all of them fruity , spicy and rich . They are flavours I really enjoy and can be interpreted in so many ways . A trifle is something often served at Christmas as an alternative to the pudding , but you could ring the changes with clementines , ginger wine and a cinnamon custard .
The tart recipe here is really an alternative take on mince pies . They are best baked close to when you want to eat them , but all the components can be prepared and made ahead of time . The pastry and frangipane both freeze perfectly , the clementine confit and sultanas will keep in the fridge no problem for a good couple of weeks , and you could do the blind baking the day before . If you are going to freeze the frangipane , disposable piping bags are a brilliant way to go . Fill the bag , tie the end and drop it in the freezer . Allow to defrost in the fridge overnight , bring to room temperature and you are ready to snip the end off the bag and start piping . Use a heavy duty tin for making the pies and place it on a heavy tray – I find this gives you more of an even heat distribution and more even cooking . Ceramic baking beans are the thing to use at the blind baking stage – again , they give more even heat transfer .
SWEET PASTRY
115g unsalted butter 85g caster sugar 2 large free range egg yolks 2tbs cold water 55g corn flour 180g soft plain flour 2g Maldon salt , finely ground
METHOD
Cream the butter and caster sugar together . Beat until the mix starts to go pale . Combine the egg yolks and the water , and beat gradually into the butter mix . Mix the flours and the salt and sift on to the butter mix . Use a rubber spatula to fold the flour in – you are aiming for dough that is homogeneous but has been worked as little as possible . Turn the dough on to a floured surface and bring together into a cylinder . Wrap in cling film and chill for at least 30 mins .
CLEMENTINE CONFIT
8 clementines 500g granulated sugar 500g water 2 cinnamon sticks 10 black peppercorns
METHOD
Start by blanching the clementines – cover with cold water , bring to a boil and then simmer gently for 10 minutes , drain and refresh in cold water . Repeat three more times . In a clean saucepan , combine the sugar , water and spices and bring to the boil , stirring to dissolve the sugar . Add the blanched clementines , prick several times with a cocktail stick and cover with baking parchment . Use a saucer or small plate to keep the clementines submerged and simmer very gently for around
1½ hours . Using a slotted spoon , transfer to a blender and purée until completely smooth . Use a little of the cooking syrup if necessary . The consistency wants to be similar to lemon curd .
FRANGIPANE
100g unsalted butter 100g dark muscovado sugar 100g whole large free range egg 15g self raising flour 100g roasted almonds , blitzed to a powder 1 level tsp mixed spice Pinch Maldon salt , finely ground
METHOD
Cream together the butter and sugar . Gradually beat in the egg , adding the flour in stages along with it . Fold in the almonds , spice and salt and combine thoroughly . Transfer to a piping bag .
CIDER SULTANAS
200g cider 200g sultanas
METHOD
Simmer the sultanas in the cider until all the liquid is reduced / has been absorbed . Allow to cool .
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