La tarta navideña definitiva de mincemeat

Ingredientes

• 250 g sultanas
• 100 g raisins
• 60 g dried pitted dates
• 60 g glacé cherries, chopped
• 60 g dried apricots, chopped
• 30 g glacé ginger, chopped
• 30 g citrus peel
• 1 apple, peeled and grated
• zest of 1 orange
• 3 Tbsp (45 ml) fig jam
• 1 Tbsp (15 ml) lemon juice
• 110 g brown treacle sugar
• 1/4 tsp (1.25 ml) ground cinnamon
• 1/4 tsp (1.25 ml) ground cloves
• 1/3 C (80 ml) brandy
• 110 g butter
• 100 g castor sugar
• 1 egg
• 250 g cake flour
• 125 g butter, diced
• 125 g castor sugar
• 2 eggs
• 100 g ground almonds
• 100 g flaked almonds, for topping
• icing sugar, for dusting

Preparación

1. 1

   Preheat the oven to 180 °C. Prepare a large, round, loose-bottomed tart pan.

2. 2

   Mix all the ingredients together in a large bowl, cover with plastic wrap and store in the refrigerator for 1 month, stirring every 2–3 days.

3. 3

   Combine the butter and sugar in a blender. With the motor still running, add the egg, and then add the flour. Blend until it forms a dough. Cover in plastic wrap and refrigerate for at least 1 hour before using.

4. 4

   Press the pastry into the prepared pan and refrigerate for a further 45 minutes. Add dried beans and bake blind for 10 minutes.

5. 5

   Mix the butter and castor sugar in a food processor. With the motor running, add the eggs, one at a time, and then add the ground almonds and blend well.

6. 6

   Place half the fruit mince into the tart shell and spread it over the base. Top the tart with the frangipane and sprinkle with flaked almonds. Bake for 30–40 minutes until the top is golden brown. Dust with icing sugar and serve warm or at room temperature.