WOW. is all I can say. I am in France and Germany and the Christmas markets are absolutely amazing. It is a wonderful time of year to travel. I love the atmosphere…. lights everywhere, smells of Christmas spices, wonderful floral arrangements, glass ornaments…. can you tell, I just LOVE Christmas?????
Being such a foodie, I love looking at what’s on offer… and eating what I can… and thinking about how I could make and convert what I can’t readily eat from a cafe. I love Christmas food and I love tarts. Naturally, walking into a French patisserie, I spied the most wonderful seasonal tart. I HAD to take photos!
It was rustic, full of fruit and looked just divine! It was tarts like these and English mince pies which led me to create a Fruit Mince Tart last year. I love fruit mince and I love Frangipani tarts and I love oranges….
I just had to make a tart that I could eat on Christmas day. I spent a while experimenting and looking at different recipes. Finally I had my mix which has that Fragipani texture and the taste of Christmas! So here is my Christmas offering
FRUIT MINCE FRANGIPANI TART
200g hazelnut meal
1 tbs coconut oil
Pinch sea salt
200g almond meal
50 g honey
100 g butter
1/2 quantity fruit mince (see recipe)
5 or 6 cherries with stalk
130 g orange marmalade (see recipe below)
1/4 tsp each nutmeg and cinnamon
Make Fruit Mince. See recipe at the bottom. This can be made a day or two ahead and refrigerated.
Make marmalade. See recipe at the bottom. This can also be made a day or two ahead and refrigerated.
To make pastry.
Place all ingredients into processor bowl and mix.
Line tart tin with pastry and place in fridge.
To make frangipani
Add butter and honey to the processor bowl. Thermomix 8 seconds speed 4. (or place in a food processor until well combined.)
Add eggs and almond meal. Thermomix 6 seconds speed 6. (or mix well in a food processor until well combined)
To make topping.
Warm marmalade, water, nutmeg and cinnamon together (Thermomix 3 minutes, 70 degrees, speed 2)
To assemble the tart,
Spread fruit mince over pastry layer. (Remember : only half of the fruit mince from the recipe below. You can freeze the rest of the fruit mince or keep it in the fridge for a few days.)
Spread frangipani over fruit mince
Brush orange marmalade topping over the frangipani.
Stud cherries decoratively in the frangipani.
Bake at 180 celcius for half an hour to 40 minutes. Check after 20 minutes and if the orange topping is browning, cover with foil and reduce oven to 160 degrees.
Zest of one orange.
700 g apples, peeled and quartered.
100 g cranberries
130 g currants
60 g flaked almonds
Juice of one lemon
Juice of one orange
1 tsp each cinnamon, cloves and nutmeg.
Place orange zest into bowl and mince . Thermomix 10 seconds speed 7.
Add apples and chop for 3 seconds, speed 6.
Add remaining ingredients and cook for 30 minutes on varoma temp, reverse, speed 1. If you don’t have a Thermomix, use a pot on the stove and a little extra water and stir constantly until the mix is soft and the right texture.
Approx 1 kg oranges (pref organic, or wash very well using vinegar to remove wax, etc off the skin)
300 g water
Approx 2 tbs honey
Place oranges (skin on) in processor bowl and blend, so skin is in small chunks.
If using Thermomix, add water and cook for 15 minutes at 100 degrees, reverse, speed 1-2.
Check, stir, add water if needed (needs to be a sauce consistency) and cook again for 15 minutes.
Add honey to taste, stir and cook for 5 more minutes.
If using a food processor or blender, blend oranges so skin is in small chunks. Place orange and water into a saucepan on medium heat and cook, stirring occasionally, for 10 to 15 minutes. Add honey and cook for 5 more minutes on low.