Thursday, January 19, 2017

Gluhwein tart

“This recipe turns mulled wine into a delicious winter tart with a spicy, sticky filling and a crumbly topping. ”
  • 375 g sweet pastry
  • 350 ml red wine
  • 1 stick of cinnamon
  • 2 star anise
  • 4 cloves
  • 1 vanilla pod
  • 1 orange
  • 500 g cranberries
  • 440 g light brown sugar
  • 340 g redcurrant jelly
  • 40 g unsalted butter
  • 80 g plain flour
  • ½ teaspoon ground cinnamon
  • 40 g pine nuts
  • 1 tablespoon demerara sugar
  • Method

    1. Roll the pastry to 5mm thick and line a 26cm loose-bottomed tart tin. Prick the base with a fork and refrigerate.
    2. Pour the wine into a saucepan and add the cinnamon stick, star anise and cloves, then split and add the vanilla pod. Finely grate in the orange zest and squeeze in the juice.
    3. Bring to the boil, then simmer for 15 minutes to infuse. Remove the spices; add the cranberries and 400g brown sugar. Stir in the redcurrant jelly, bring back to the boil, then leave to simmer on a low heat for 45 minutes, stirring occasionally, until the mixture is thick and jammy and the cranberries have broken down.
    4. While your cranberry filling is cooking, make the crumble topping. Rub the butter and flour together in a bowl until you have fine breadcrumbs, then fold in remaining brown sugar, cinnamon, pine nuts and demerara sugar (if using).
    5. Preheat the oven to 180ºC/gas 4.
    6. Remove the pastry case from the fridge, line with greaseproof paper and rice or baking beans and blind bake for 12 minutes. Remove the baking beans and paper and bake for a further 10 minutes, or until lightly golden.
    7. Pour the cranberry sauce into the case and sprinkle over the crumble topping. Return to the oven and bake for a further 20 minutes, or until golden and crisp.
    8. Leave to cool and serve with crème fraîche, ice cream or whipped cream.

    Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

    Related Posts:

    • Souffle omelette with vanilla apricots“This classic dessert has the wow factor of a soufflé, without the faff. Best made individually. ” 2 apricots 1 tablespoon orange-blossom honey 1 large free-range egg ½ tablespoon vanilla sugar ½… Read More
    • Summer Fruit Roulade 4 large free-range egg whites 200 g sugar 1 teaspoon cornflour 1 vanilla pod 450 ml double cream 2 teaspoons elderflower cordial 450 g mixed berries, such as strawberries, raspberries, blueberries, redcurrants, b… Read More
    • Dolly’s bramble trifle“Pete’s partner, Dolly Sweet, is brilliant at baking and desserts. Every autumn she makes this trifle using brambles they’ve picked themselves. Trifle is perfect for when people are over as it looks great and can be made in a… Read More
    • Tasty Tuscan tart“I love the way the juicy fruit cuts through the rich chocolate – an outrageous treat ” 375 g sweet pastry 2-3 Williams pears , peeled and quartered 4 tablespoons caster sugar 300 ml single cream 200 g good-quality d… Read More
    • Surprise pudding“The surprise here is that this cakey treat is made with beetroot – bet you didn't see that coming! ” 500 g raw beetroots , preferably organic, scrubbed clean 2 thumb-sized pieces fresh ginger , finely chopped 3 large fr… Read More

    0 comments:

    Post a Comment