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Kleiner
Normaal
Groter
Fruit mince pies
Andréa
Minced fruit pies: small tarts with a slightly sweet dough filled with dried fruits, nuts and warming herbs. With a hint of cognac.
Voorbereiding
30
minuten
min
Kook Tijd
30
minuten
min
marinate
1
dag
d
Totale Tijd
1
dag
d
1
uur
uur
Gang
Zoete Baksels
Wereldkeuken
European Cuisine
Hoeveelheid
8
mince pies
Apparatuur
Food processor with knife
plastic foil
A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
cupcake and muffin pan
Ingrediënten
Fruit mince
▢
150
grams
currants
▢
75
grams
raisins
finely chopped
▢
75
grams
cranberries
▢
2
small
apples
peeled and grated
▢
100
grams
dark brown sugar
▢
¼
teaspoon
clove
ground
▢
½
teaspoon
allspice
▢
½
lemon
grated zest and juice
▢
4
tablespoons
cognac
▢
60
grams
hazelnuts
roasted and chopped
Fruit mince pies
▢
225
grams
flour
▢
75
grams
hazelnuts
ground
▢
80
grams
powdered sugar
▢
2
teaspoons
gingerbread spices
▢
185
grams
butter
chopped into pieces
▢
1
egg yolk
▢
2
teaspoons
ice water
▢
fruit mince
recipe above
▢
2
teaspoons
orange zest
▢
1
egg
lightly beaten
Ingrediënten die je nodig hebt per stap zijn onder de stap in Italic weergegeven
Instructies
Fruit mince
Put all ingredients except the hazelnuts in a bowl and mix well.
Transfer to a jar and keep in a jar until you need them. Allow all flavors to marinate for at least 1 day (that really makes it much tastier)
Mix in the hazelnuts just before use.
Fruit mince pies
Put the flour, ground hazelnuts, sugar, spices and butter in a food processor and grind until it is grainy.
Add the egg yolk and just as much water until you get a dough (pulsate)
Place the dough on a plastic foil and knead it lightly.
Pack the dough and cool in the refrigerator for at least 30 minutes.
Preheat the oven to 220 degrees Celsius.
Grease 8 cavities of a cupcake tin.
Roll out the dough between two baking papers until it's 5 mm thick.
Cut out 4 times a 7.5 cm circles and press them into the cupcake cavities.
Do that again until you have 8 trays.
Mix the minced fruit with the grated orange zest and fill the dough bowls in the cupcake tray.
Roll out the leftover dough again to a thickness of 5 mm and cut out 8 x a 5 cm circle with a serrated edge cutter.
Cut out a shape about 1 cm wide in the middle of each circle.
Brush the edge of each bowl with some beaten egg and put a dough circle on top. Press lightly
Bake the tarts for 25 minutes, let them stand for 10 minutes and release them on a rack.
Allow to cool further.
Sprinkle a little powdered sugar on top for an extra nice effect.
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