Mulled Berry Snowflake Tart

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