4 Days of Christmas Festivities | Pear, Almond and Fruit Mincemeat Tart

It's our final day of 4 Days of Christmas Festivities - And what better way than to end it with a luscious pear, almond and fruit mincemeat tart!

INGREDIENTS:

ALMOND PASTRY: 

  • 150g Sasko Cake Flour
  • 150g Ground Almonds
  • 150g Cold Butter
  • 30ml Icing Sugar
  • 1 Egg Yolk
  • 60ml Ice Cold Water
  • Pinch of Salt

FILLING:

  • 200g Butter
  • 200g Powder Almonds
  • 2 Omega Egg
  • 100g Caster Sugar
  • 100g Sasko Flour
  • 5ml Almond Essence
  • 5 Foreli Pears, peeled, halved & acidulated
  • 500g Fruit Mince Meat

METHOD: 

ALMOND PASTRY:

  1. Sieve flour, salt and sugar into the magi mix add almonds.
  2. Add the butter (cut into cubes) and process until the mixture resembles fine bread crumbs.
  3. Beat the egg yolk and water together and pour into the processor while it is running.
  4. Pulse until it comes together in a ball. Do not over process.
  5. Flatten and place in a plastic bag in the fridge for a least an hour.
  6. Roll pastry to line 28cm x 4cm round deep loose bottom quiche tin.
  7. Bake blind for 30 minutes at 200C

FILLING:

  1. Cream butter & caster sugar, gradually beat in eggs, add almond essence.
  2. Sieve flour and add almonds, lightly mix in.
  3. Spread fruit mince meat over pastry, put pears on top.
  4. And then spread creamed almond mixture over mincemeat & pears.
  5. Bake at 200C for 35 minutes.
  6. Dust with icing sugar and serve with spiced mascopone & yoghurt.
  7. Mix together 125ml mascopone, 125ml vanilla yoghurt & 15ml spiced sugar – available at Food Matters Deli

We hope that you've enjoyed our Christmas Festivities and Catering Menu Ideas. Food Matters are always bountiful with them! 

Have a blessedly happy and satisfyingly full tummied Christmas! With love from all of us at Food Matters.