Tasti Old English Christmas Fruit Mince and Apple Tart
BROUGHT TO YOU BY Tasti
Quick and delicious, it wouldn’t be Christmas without a warmly spiced fruit mince tart! Tasti’s rich, aromatic, ready-to-use fruit mince is the perfect filling for Christmas pies and tarts.
Serves: 8
INGREDIENTS
500 grams shortcrust pastry
4 apples, peeled, quartered, cored and cut into 3cm pieces
2 tablespoons caster sugar
500-gram tub Tasti Old English Fruit Mince
2 teaspoons finely grated orange zest
EQUIPMENT: Lightly grease a 24cm loose-based tart tin.
METHOD
Roll the pastry out on a lightly floured bench and line the tin. Lightly prick the base with a fork and chill until firm.
Preheat the oven to 180°C fan bake.
Line the pastry with baking paper, fill with baking beans, weights or rice and bake for 20 minutes. Remove the baking paper and weights and bake for a further 5–7 minutes until lightly golden. Set aside until ready to fill and cook.
While the pastry is cooking, put the apples and sugar in a large frying pan over a medium heat. Cook, stirring often, for about 10 minutes or until they are just tender but not collapsing. Cool a little then stir in the fruit mince and the orange zest.
Reduce the oven to 170°C regular bake.
Tip the filling into the tart case and spread evenly. Bake for 30 minutes. Serve warm or at room temperature.
COOK’S NOTE: Stamp out decorations with any leftover pastry. Brush with cream and sprinkle with raw sugar. Bake until golden.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.