Apple and calvados tart with mincemeat.
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 375 | g | Sweet Pastry |
| 166 | g | Apple |
| 375 | g | Mincemeat |
| 25 | g | Almonds |
| 50 | ml | Calvados |
| 1.5 | pc | Orange , juiced and zested |
| 250 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
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 centre of plate with a quenelle of cream on the side.
Service Hint:
Serve with either Crème Anglais or Carte D'or Vanilla Ice-cream.
Handy Hint:
Other fruits and liqueur combinations could be used like cherries and kirsch, pears and poire William.
Healthy Hint:
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
