The Christmas Tart
Nothing says Christmas more than good fruits and a warming tart.
- 240g Plain Flour
- 120g Butter
- 2 Eggs
- 20g Sugar
- 300g Peeled and cored apples
- chopped into cubes
- 300g Plums chopped into cubes
- 300g Caster Sugar
- 4 Tablespoons Cinnamon
- 4 Tablespoons Ginger
- 1 Teaspoon Almond Essence
- 2-3 shots of a Christmas Alcohol (i.e. Rum)
- 150g Butter
- 150g Oats
- 75g Caster Sugar
- Icing sugar to dust
Level of difficulty Average
Preparation time 80mins
Cooking time 30mins
Cost Average budget
Place apples and plums in a saucepan and slowly heat.
Add the chosen alcohol.
Potentially add some apple juice or more of the chosen alcohol to help keep the mixture wet.
Add cinnamon, ginger and almond essence.
Slowly increase heat and cover. Leave for 30-40 minutes.
Stir together flour and sugar to prepare Dry ingredients. Mix Eggs and butter, until butter is softened to make Wet ingredients
Mix Dry and Wet ingredients until mixture forms a dry dough. If possible, refrigerate dough to give time for butter to firm up.
Grease/line a 30cm circular tray with greaseproof paper.
Roll out pastry into a large circle until it is around 1 cm thick.
Put pastry in tin and trim edges until it fits
Blind bake for 10 minutes at Gas Mark 5/180 degrees, with baking beans or weights in the tart if possible.
Add -Filling- to tart and return to over for a further 10 minutes at Gas Mark 5/180 degrees
Mix until forming clumps. Cover the top of the tart with the crumble mixture.
Return to oven for a further 10 minutes at Gas Mark 5/180 degrees
Sieve icing sugar over cool tart