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All public Recipes -> Dessert -> Mincemeat and Apricot Crumble Tart

Mincemeat and Apricot Crumble Tart

By: F T.

Description:
Time:	1 hr 40 min (15 min to prepare, 1 hr 25 min to cook)
Meal type:	Dessert
Ethnicity:	Eastern European
Number of Servings:	8
Ingredients:
225 each gram / 8oz dried apricots 120 milliliter 8tbsp brandy 225 each gram / 8oz ready-made shortcrust pastry 450 each gram / 1lb jar of vegetarian mincemeat 225 each gram / 8oz Bramley apples, peeled, cored and sliced, juice of 1 lemon, toasted flaked almonds, to decorate, soya cream, to serve 50 each gram / 2oz plain flour 50 each gram / 2oz ground almonds 50 each gram / 2oz vegan margarine 50 each gram / 2oz soft brown sugar
Directions:
1. Pre-heat oven to 200C/400F/Gas Mark 6. Marinade the dried apricots in the brandy for at least 1 hour. 2. Roll out the pastry and use to line a 22cm/9 inch loose-bottomed flan ring. Prick the base with a fork and rest in the refrigerator for 30 minutes. Line with baking parchment and baking beans and bake blind for about 10~15 minutes in the pre-heated oven. Remove from the oven and allow to cool a little. 3. Chop up the marinated apricots and stir into the mincemeat with any remaining brandy. Use to fill the base of the pastry case. 4. Slice the prepared apples, dip in lemon juice to prevent them discolouring and arrange on top of the mincemeat. 5. For the crumble topping: mix the flour and ground almonds in a bowl, rub in the vegan margarine and stir in the sugar. 6. Sprinkle the crumble topping on top of the apples and bake for 30-40 minutes until golden. 7. Decorate with toasted almonds and serve with vegan soya cream.
Notes:

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