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Family Fruit Mince Tart

Preparation 65 Minutes

Cook 20 Minutes

Serves 8

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Method
Ingredients

Method

Blend or process butter, and sifted flour and icing sugar until crumbly. Add egg yolk, extract and the water; process until ingredients come together.

Enclose in plastic wrap; refrigerate 30 minutes.

Roll pastry between sheets of baking paper until large enough to line 18cm x 30cm rectangular loose-based flan tin.

Lift pastry into tin, press into sides, trim excess; prick base all over with a fork. Cover; refrigerate 20 minutes.

Meanwhile, preheat oven to 200°C.

Place tin on oven tray; line pastry with baking paper then fill with bakers weights. Bake 15 minutes. Cool.

Add fruit mince in an even layer over tart base.

Roll pastry scraps on floured surface, cut out desired shapes. Brush each pastry shape with beaten egg and place pastry egg-side down on fruit mince.

Bake tart about 20 minutes or until browned lightly. Dust with a little sifted icing sugar before serving.

Ingredients

Base

120 gram cold unsalted butter, coarsely chopped

1 1/2 cup plain flour

3/4 cup pure icing sugar

2 egg yolks

1 teaspoon vanilla extract

1 1/2 tablespoon iced water

Filling

SUNBEAM DECADENT FRUIT MINCE

Recipe Collection

Fruit Mince

Mix all the ingredients in a medium saucepan on medium heat until combined and the fruit has been coated with the rum & jam. Approx 5 min.

Place into a sterilised 1 litre jar and store in a cool dark dry place to macerate for as long as you can before using.

This fruit mince made ahead can be used for so many great Sunbeam Recipes!

Fancy Fruit and Nut Cake

Preheat oven to 150°C

Grease a standard loaf tin (21 x 13cm or larger). Line base and sides with baking paper, extending paper 6cm above rim to form a collar.
Coarsely chop half the nuts, glacé fruit and cherries and place in a large bowl (reserve the remainder of each for topping). Add raisins and dates and stir to combine.
Sift flours and cinnamon, then stir 1⁄4 cup into the fruit mixture.
Beat eggs, sugar, 2 tablespoons of brandy and rind together until light. Add remaining flour and stir to combine, then fold through fruit mixture. Spoon into prepared tin/s and press down with back of a spoon.
Cut remaining glacé fruits into quarters. Press gently on top of cake along with whole nuts and whole cherries.
Cover top of cake with paper bag or baking paper, resting on the collar. Bake large cake for 11⁄2-13⁄4 hours or until an inserted skewer comes out clean. Cool in tin.
Place apricot conserve and remaining brandy in a small saucepan. Simmer, stirring for 3 minutes. Strain, then brush over cake. To serve, cut into thick slices.

Apricot & Sunmuscat Sultana Bread & Butter Pudding

Cut bread into 3 cm cubes. Layer bread and sultanas over base of a 2 litre baking dish, drizzle with 2 Tbsp of the melted butter, and toss gently.

In a bowl or large jug, whisk eggs until smooth. Add jam, milk, 1/3 cup sugar, cinnamon, nutmeg, salt, and vanilla to the jug. Whisk again until all ingredients are well incorporated.

Pour egg mixture over bread cubes. Gently press with a spoon to submerge the bread in the liquid. Set aside for 15 mins while oven preheats.

Preheat oven to 200°C. Drizzle pudding with remaining 1 Tbsp butter and extra 1 Tbsp sugar.

Bake for 35 – 40 minutes, or until top is golden and puffed, but still just-wobbly in the centre. Cover loosely with foil in the last 15 minutes, if browning too quickly.

Cool 10 mins before cutting. Serve warm or at room temperature, with custard and fresh berries.

Tips

Milk and butter can be substituted with diary free versions if preferred.

Apricot jam can be substituted with orange marmalade.

If bread is fresh, leave on bench for an hour or two once diced, to dry out slightly.

Chocolate Hazelnut Fudge

Line a 20cm x 20cm slice tin. Combine condensed milk and butter in a saucepan until heated through and butter has melted. Remove from heat and add chopped chocolate. Stirring until smooth.
Add cherries to chocolate mixture and mix well. Pour into prepared pan and tap on the bench gently so the surface is smooth. Sprinkle with hazelnuts and refrigerate for 1 hour until firm.
For serving, remove from pan and trim the edges. Cut into squares and package up to give as gifts.

Rainbow Couscous & Sultana Salad

In a small saucepan, bring water and salt just to the boil. Add couscous and stir once. Cover pan, remove from heat and set aside 10 mins, until water is absorbed.

Combine all dressing ingredients in a jar and shake well.

Fluff couscous with a fork and transfer to a large bowl. Add sultanas, chickpeas, veggies, herbs, and onions, and tosswell.

Drizzle salad with half of the dressing and toss again. Season to taste with salt and pepper if desired. Sprinkle salad withwalnuts and feta. Serve with remaining dressing.