Mulled Berry Snowflake Tart

Woman's Weekly (UK) - - Cookery -

ServeS 6 375g (13oz) sheet of short­crust pas­try

4tbsp ap­ple juice

2tbsp port

175g (6oz) caster sugar, plus ex­tra for snowflake frost­ing 1tsp ground cin­na­mon A grat­ing of fresh nut­meg 300g (10oz) fresh or frozen cran­ber­ries

2tbsp corn­flour mixed with 1½tbsp cold wa­ter

300g (10oz) frozen mixed berries

Ic­ing sugar, to dust

26cm x 19cm (10½in x 7½in) fluted tart tin, bak­ing beans, a bak­ing tray and snowflake cut­ters of var­i­ous sizes

Use the short­crust pas­try 1

to line the fluted tart tin and trim off the ex­cess. reroll out the pas­try trim­mings and cut out 15 snowflakes of var­i­ous sizes. Put the tart tin and snowflakes in the fridge to chill while you make the fill­ing.

Heat the ap­ple juice and port 2

with the sugar in a pan un­til dis­solved. Stir in the spices and cran­ber­ries and heat for 1 min or a lit­tle longer if us­ing frozen fruit. re­move from the heat and stir in the corn­flour paste. Heat for 2-3 mins un­til thick­ened slightly, add the re­main­ing fruit, heat for a fur­ther min then set aside to cool.

Heat the oven to 200°C or Gas 3

Mark 6. Line the pas­try with foil, fill with bak­ing beans and cook for 15 mins. re­move the foil and beans and cook for a fur­ther 5 mins. Turn the oven down to 180°C or

Gas Mark 4. Pour the fruit fill­ing into the tin and bake for 35 mins. While the tart is cook­ing, put a lit­tle caster sugar on to a plate and dip the pas­try snowflakes on one side. Put the snowflakes on a bak­ing tray, sugar-side up, and bake in the oven with the tart for 15 mins. Scat­ter the snowflakes over the tart and dust with ic­ing sugar to serve.

PER SERV­ING: 344 calo­ries, 20g fat (7.5g sat­u­rated), 32g car­bo­hy­drates

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