Hello foodies! I do hope the week has been treating you well, and if not hang in there as the weekend is just around the corner. And weekends mean brunch, and what is brunch without a few tasty pastries? I do love a good croissant every now and then, but did you know how easy it is to make them yourself? This week I am showing you how!
MINCE PIE TART WITH CHRISTMAS CUSTARD
For the tart:
- 2 small apples (about 200g)
- 1 x 454g jar fruit mincemeat
- 2 tbsp mixed citrus peel
- 1 tbsp brandy
- flour for dusting
- 400g ready made puff pastry
- star shaped cookie cutters
- milk for brushing
- icing sugar for dusting (optional)
For the custard:
- 2 egg yolks
- 2 tbsp castor sugar
- 2 tbsp flour
- ½ tsp ground cinnamon
- 350ml milk
- 4 whole cloves
- ½ tsp vanilla paste
- 1½ tsp finely grated orange rind
2.) Peel and grate the apples. Squeeze out any excess liquid and place in a mixing bowl. Add the fruit mincemeat, citrus peel and brandy. Mix well.
5.) Bake the tart for 35 minutes, or until the pastry has risen and is golden. Allow to cool for a few minutes. Dust with icing sugar and serve.
6.) To make the custard: Whisk the egg yolks and castor sugar together until pale and creamy. Whisk in the flour and cinnamon. Place the milk and cloves in a saucepan over a medium heat and heat just until boiling point. Remove from the heat and carefully add half of the milk to the egg mixture while whisking continuously. Then add the egg-milk mixture back into the saucepan with the remaining milk and heat slowly while whisking. Add the vanilla paste. Continue to stir for a few minutes until the custard is quite thick. Remove the cloves and stir in the orange rind. Transfer to a warm jug.
“Paddington thought for a moment. ‘I think I’ll start in the kitchen,’ he said. ‘I may make some pastry. Bears like pastry.’ “
Excerpt from Paddington and the Busy Day – Michael Bond
I cannot make anything pastry related without thinking of good old Paddington Bear. At the age of one my daughter decided he was the best thing ever – so much so that he was the theme for her second birthday party. (You may remember these marmalade sandwich cookies from a while back.) Her younger brother, now almost two, has followed suit, and we would not dream of tucking him in at night without at least one Paddington adventure to send him off to sleep.
We are still enjoying stone fruit season here in sunny S.A. and I decided to take a punnet of gorgeous nectarines and turn them into a tarte tatin. It was pretty darn easy, and before I knew it the tart was in the oven and baking away.