serves
12
prep
50 minutes
cook
1:05 hour
difficulty
Mid
serves
12
people
preparation
50
minutes
cooking
1:05
hour
difficulty
Mid
level
Ingredients
Sweet sage and almond pastry
- 375 g (2¼cups) plain flour
- 40 g (⅓ cup) icing sugar, sifted
- 2 tbsp finely chopped fresh sage leaves
- ½ tsp baking powder
- ½ tsp salt
- 225 g chilled unsalted butter, diced
- 60 ml (¼ cup) – 80 ml (⅓ cup) iced water
Fruit mince
- 2 small (about 120g each) Granny Smith apples, peeled, cored and coarsely grated
- 150 g pitted prunes, chopped
- 125 g (¾ cup) seedless raisins
- 125 g (¾ cup) sultanas
- 105 g (¾ cup) currants
- 55 g (⅓ cup) chopped glace apricots or orange
- 80 ml (⅓ cup) dry sherry or Pedro Ximenez sherry
- 1 orange, zest finely grated and juiced
- 1 lemon, zest finely grated and juiced
- ¾ tsp mixed spice
- ¾ tsp ground cinnamon
- 75 g (⅓ cup, loosely packed) dark brown sugar
- 40 g unsalted butter, coarsely grated
Cooling time: 10 minutes
Chilling time: 50 minutes
Instructions
1. To make the fruit mince, combine the grated apple, dried and glace fruit, sherry, orange and lemon zest and juice, and the spices in a medium saucepan. Cook over low heat, stirring occasionally for 20 minutes or until the excess liquid has evaporated. Remove from heat and set aside for 40 minutes or until cooled to room temperature.
2. Meanwhile, to make the sweet sage and almond pastry, place the flour, icing sugar, sage, baking powder and salt in a bowl of a food processor. Add the chilled butter and process until the mixture resembles fine breadcrumbs. Sprinkle 60ml (¼ cup) of the water over the flour and butter mixture. Process using the pulse button until the mixture just starts holding together. Press a little of the mixture between your fingers: if it holds together easily, there is no need to add more water. If it doesn’t, add the remaining 1 tbsp (20 ml) water and combine. The pastry should be soft but not sticky. Turn the pastry out onto a bench top and bring together with your hands. Lightly knead the pastry with your fingertips for about 15 seconds or until it comes together as a pastry but isn’t completely smooth. Divide pastry into two portions – one twice as large as the other. Shape each into a square and flatten slightly. Wrap separately in plastic wrap and place in the fridge for 20 minutes to rest.
3. Unwrap the larger pastry portion and place on a lightly floured, cool work surface. Gently pat the pastry with the palm of your hand to flatten slightly. Use a lightly floured rolling pin to roll the pastry into a rectangle about 4 mm thick.
4. Carefully drape the pastry loosely around the rolling pin. Place it over an ungreased (base measurement) tart tin with a removable base (see Baker’s Tips) and then unroll the pastry being careful not to stretch it. Gently lift the edge of the pastry and ease it into the tart tin to line the base and sides and settle it into the corners. Use your fingertips to press it gently into the corners without stretching it. Then, working around the tin, press the pastry into the side using your thumb or finger. Roll the rolling pin over the top of the tart tin to trim any overhanging pastry. Place the tart tin on a baking tray. Prick the pastry base with a fork about 12 times and place in the fridge for 30 minutes to chill
5. Preheat the oven to 200°C (180°C fan-forced).
6. Line the pastry case with non-stick baking paper and fill with pastry weights, dried beans or raw rice, making sure they pressing into the corners. Bake in preheated oven for 15 minutes.
7. Remove from oven and use the paper to lift the weights out of the case. Return the pastry case to the oven and cook for a further 8 minutes or until lightly golden and dry on the top. Remove the tart case from the oven.
8. Meanwhile, line a large oven tray with non-stick baking paper. Roll out the remaining pastry portion until 4 mm thick and use a selection of star and/or snowflake cutters to cut out shapes, re-rolling the off-cuts if desired. Place on the lined tray in a single layer, about 2 cm apart, and place back in the fridge until required.
9. Stir the sugar and butter through the cooled fruit mince and then spoon into the warm pastry case.
10. Reduce the oven temperature to 180°C (160°C fan-forced). Return the tart to the oven with the pastry shapes and bake for 15-20 minutes or until the pastry shapes are golden and baked through. Remove the pastry shapes from the oven and cool on the tray. Continue to bake the tart for a further 5-10 minutes or until the pastry is deep golden and cooked through. Remove the tart from the oven and stand in the tin for 10 minutes to cool slightly before transferring to a wire rack. Serve warm or at room temperature dusted with icing sugar and accompanied by cream or ice cream, if desired.
Baker’s tips
• If you don’t have a 22cm square tart tin for this recipe you can also use a 10 x 34 cm (base measurement) rectangular or a 23cm (base measurement) round tart tin with a removable base instead.
• The fruit mince can be made up to 2 weeks before using. Keep in an airtight container or jar in the fridge. Bring to room temperature before using.
• The sage pastry can be made up to 3 days before using. Wrap well in plastic wrap and keep in the fridge. Stand at room temperature for 20-60 minutes (depending on the weather) until softened slightly, enough to roll easily.
This pie will keep in an airtight container at room temperature (in a cool spot) for up to 4 days.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Kerrie Ray. Creative concept by Belinda So.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
