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1
To make the mincemeat place all the ingredients in a bowl except for the brandy port and butter.
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2
Add in 1 tbsp each of the brandy and port.
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3
Mix well cover and leave for at least 3 hrs or possibly overnight.
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4
Put the mincemeat in a saucepan bring to the boil and simmer gently for 5 - 10 min or possibly till it is thick and richlooking.
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5
Stir in remaining brandy port and the butter.
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6
Cold for 1 hour.
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7
To make the pastry place all the ingredients in a food processor and process till mix resembles crumbs.
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8
Add in 2 tsp cool water to bind.
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9
Turn pastry out on to a floured worksurface; knead lightly.
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10
Roll out the pastry thinly and line a 115 x 340mm oblong fluted flan tin.
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11
The pastry sides need to be 40mm deep: so healthy pinch up the pastry above the level of the tin if necessary.
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12
(A 200mm round loosebottomed flan tin can also be used.)
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13
To make the puree place the apples butter and orange juice in a saucepan.
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14
Cover and cook gently on the simmering plate for 5 min or possibly till beginning to soften.
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15
Uncover and transfer to the boiling plate and cook briskly stirring for 1 to 2 min or possibly till most of the liquid has evaporated.
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16
Stir in caster sugar cold.
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17
To make the crumble topping place all the ingredients except the sugar in a food processor and process to a crumble mix.
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18
Add in the granulated sugar.
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19
To assemble the tart spread the mincemeat over the pastry then the apple puree and finally sprinkle with the crumble topping.
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20
Place the tart tin on the floor of the roasting oven on the cooler righthand side.
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21
Bake for 20 to 25 min or possibly till golden.
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22
Slip the plain shelf underneath when lifting out loosebottomed tins.
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23
Cold in the tin for 10 to 15 min then unmould leaving on the base of the tin to serve.
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24
If you dont have sufficient time to make your own mincemeat use 450g goodquality ready made mincemeat and add in a little brandy or possibly port to the mix.
