- Flour for dusting
- 500 g puff pastry
- 1 can KOO Unsweetened Apple Slices
- 140 g fresh cranberries (or frozen and defrosted)
- ½ tsp cinnamon
- ½ tsp mixed spice
- 1 tbsp castor sugar, plus extra for sprinkling
- Zest ½ lemon
- 1 jar fruit mince
- 1 egg, beaten
- Whipped cream or brandy cream, to serve
Kitchen gadgets:30 x 45 cm baking tray, large mixing bowl, knife
- Heat oven to 200°C and put a baking sheet in to heat up.
- Lightly flour a work surface, roll out the puff pastry to a 30 x 45 cm rectangle, then place on a sheet of baking paper.
- Mix together the apples and cranberries, then add the cinnamon, mixed spice, sugar, lemon zest and mincemeat, and mix again.
- Arrange the pastry in front of you with a short edge nearest to you. Spread the mincemeat mixture in a line down the centre, about 12 cm wide, leaving 2 cm of pastry at the top and bottom.
- To create the lattice pattern: Start at the top of the pastry and cut a 15.2 cm-wide horizontal strip of pastry on both sides of the mincemeat filling (so it is still attached next to the filling). About 1.5 cm in from the filling, cut out a 0.5 cm strip of pastry and remove this, then cut another 15.2 cm strip (you're creating a pattern like the teeth of a comb). Repeat this method until you get to the bottom of the pastry. You'll need to cut out the final strip and remove this. Fold the top and bottom flaps of pastry up and over the filling. Fold the strips of pastry diagonally over the filling, starting from the top until you reach the bottom, creating a lattice pattern. You can now chill the tart for up to 2 days, or freeze for up to 2 months.
- Brush the tart with the egg and sprinkle with the extra sugar.
- Using the baking paper, transfer the tart to the hot baking tray. Bake for 20 - 25 minutes or until golden brown on top (add an extra 10-15 minutes if baking from frozen).
- Leave to cool for 5 minutes before serving with whipped cream or brandy cream.