For the pastry:
For the Almond Filling:
For the Glaze:
For the pastry:
For the Almond Filling:
For the Glaze:
Preheat the oven to 180°C / Gas mark 4. Lightly butter a loose-bottom 9 inch fluted pastry tin.
For the Pastry:
Place the flour and cubes of cold butter in the bowl of a food processor and mix for 10 to 15 seconds (or rub the flour and butter together with your fingertips until it looks like breadcrumbs).
Add the sugar, egg yolk and 1 tbsp cream.
Blend together, adding another tbsp of cream if necessary until it forms a dough.
Allow the dough to rest in the fridge for at least 30 minutes but overnight is fine.
Roll out on a floured surface and line a loose-bottom 9 inch fluted pastry tin.
For the Almond Filling:
Cream the softened butter and icing sugar together until fluffy and gradually add the beaten eggs.
Add the ground almonds, flour, cinnamon, vanilla seeds and beat until combined together.
Spoon the mincemeat over the base of the pastry shell. Top with an even layer of the almond mixture.
Bake for 35-37 minutes, or until golden brown in colour and slightly firm on top.
For the Glaze:
Place all the ingredients in a small sauce pan, bring to the boil and mix together using a whisk until all has combined together. Using a pastry brush, glaze the top of the cooked tart.
Allow to cool a little before removing it from the fluted tin. Serve warm with Coole Swan crème anglaise
For the Creme Anglaise:
Place the cream and milk in a pan with the Coole Swan and vanilla pod.
Bring to scalding point (just before it comes to the boil).
Remove from the heat
Place the egg yolks, cornflour and sugar in a bowl and beat until well combined.
Slowly pour in the infused cream mixture, stirring continuously to combine.
Pour the whole mixture into a clean pan and cook for about 5-6 minutes over a very low heat, stirring continuously until thickened
Remove from the heat and serve
Preheat the oven to 180°C / Gas mark 4. Lightly butter a loose-bottom 9 inch fluted pastry tin.
For the Pastry:
Place the flour and cubes of cold butter in the bowl of a food processor and mix for 10 to 15 seconds (or rub the flour and butter together with your fingertips until it looks like breadcrumbs).
Add the sugar, egg yolk and 1 tbsp cream.
Blend together, adding another tbsp of cream if necessary until it forms a dough.
Allow the dough to rest in the fridge for at least 30 minutes but overnight is fine.
Roll out on a floured surface and line a loose-bottom 9 inch fluted pastry tin.
For the Almond Filling:
Cream the softened butter and icing sugar together until fluffy and gradually add the beaten eggs.
Add the ground almonds, flour, cinnamon, vanilla seeds and beat until combined together.
Spoon the mincemeat over the base of the pastry shell. Top with an even layer of the almond mixture.
Bake for 35-37 minutes, or until golden brown in colour and slightly firm on top.
For the Glaze:
Place all the ingredients in a small sauce pan, bring to the boil and mix together using a whisk until all has combined together. Using a pastry brush, glaze the top of the cooked tart.
Allow to cool a little before removing it from the fluted tin. Serve warm with Coole Swan crème anglaise
For the Creme Anglaise:
Place the cream and milk in a pan with the Coole Swan and vanilla pod.
Bring to scalding point (just before it comes to the boil).
Remove from the heat
Place the egg yolks, cornflour and sugar in a bowl and beat until well combined.
Slowly pour in the infused cream mixture, stirring continuously to combine.
Pour the whole mixture into a clean pan and cook for about 5-6 minutes over a very low heat, stirring continuously until thickened
Remove from the heat and serve
