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Mulled Berry Snowflake Tart

 Mulled Berry Snowflake Tart

Mulled Berry Snowflake Tart
 
Pastry
2 cups Cake flour
100g Castor sugar
A pinch Salt
100g Butter, diced (cold)
 
Mulled berry filling
4 Tablespoons Apple juice
¾ cup Castor sugar, plus extra
 
For dipping the pastry shapes
1 teaspoon Ground cinnamon
A pinch Fresh nutmeg
600g Mixed frozen berries: 600 g, Defrosted
2 Tablespoons Cornflour, mixed with 2 1/2 tablespoons cold water
Icing sugar: for dusting
Vanilla Bean Ice Cream
 
Preheat the oven to 200 °c. Grease a 12 x 35 cm rectangular or a 23 cm diameter tart pan. Sift the flour, castor sugar and salt into a large bowl, add the butter and rub it in with your fingertips until the mixture.Stir in 2 – 3 tablespoons of water and mix to create a firm dough. Knead the dough briefly and gently on a floured surface. Roll the dough out into a rectangular or circular shape, ensuring it is about 2 cm larger than the tart pan. Place the rolled dough into the greased tart pan. Remove the pastry edges with a knife and refrigerate for 30 minutes. Roll out the remaining pastry, cut out about 15 snowflake or star shapes and put them in the fridge to chill. To make the berry filling, heat the apple juice with the sugar in a heavy-based saucepan until it has dissolved, then stir in the spices and half of the berries. Cook for 2 minutes, then remove from the heat and stir in the cornflour. Put the mixture back on the heat for 2 – 3 minutes, until the juices are clear and thickened. Add the remaining berries, heat for 1 more minute then set aside to cool. Line the chilled pastry with foil and fill with baking beans. Blind bake for 15 minutes, then remove the foil and beans and bake for another 5 minutes. Allow to cool slightly. Turn the oven down to 180 °c. Pour the berry filing into the pastry case and bake for 35 minutes. While the tart is in the oven, put some castor sugar on a plate and dip one side of the pastry shapes into the sugar. Put the pastry shapes on a baking sheet, sugar side up, and bake them in the oven for the last 15 minutes of the tart’s baking time. Once the pastry shapes have cooled, scatter them over the tart.
Serve the tart with vanilla bean ice cream, fresh berries and a dusting of icing sugar.


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