Apple and calvados Tart with Mincemeat.

Ingredients (10 portions)

Amount	Measure	Name
375	g	Sweet Pastry
166	g	Apples
375	g	mincemeat
25	g	Nuts, almonds
50	ml	Alcohol, calvados
1.5	pc	Oranges , juiced and zested
250	ml	KNORR MEADOWLAND Culinary Double

Preparation

Advanced preparation.
Warm the serving dishes. Pre-heat oven to 190ºc / 375ºf / gas mark 5.

Method

1. Roll out pastry and line either an 8 inch flan tin or 10 individual pie dishes. Chill for 1 hour before use. Wash, peel and slice the apple.

2. Combine together the apple, mincemeat, almonds, half the calvados and half the orange juice and zest. Spoon in to the pie mould.

3. Roll out remaining pastry and cut disc’s the same size as the pie dish. Stamp out the middle of each dish with a pastry cutter and place pastry ring on top of the dampened edges of each tart. Press edges to seal.

4. Brush the tarts with milk and bake in the pre-heated oven for 25 – 30 minutes till golden. Whisk the carte d’or culinary sweet to soft peaks and add the remaining calvados and orange juice and zest.

5. Serve the tarts center of plate with a quenelle of cream on the side.

Handy Hint:
Other fruits and liqueur combinations could be used like cherries and kirsch, pears and poire William.

Typical Nutrient Values Per Serving.
384 calories, 27.3g Sugar, 21.3g Fat of which saturated 9.1g, 0.42g salt.