June 26, 2016
Comfort Food, Desserts, Fruit,
Brunch, Entertaining, Fall/Autumn, Potluck, Summer, Electric Mixer, Food Processor, Oven Bake, Stove Top, Vegetarian, Flour, Spices, Pies more
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"An interesting twist on mincemeat using fresh quince
Recipe source: Bon Appetit (October 1987)"
In a food processor grind the orange and then transfer the orange to a large saucepan along with the rest of the filling ingredients (-cloves); cover and bring to a boil over low heat, stirring occasionally. Cool to room temperature ---can be prepared one day ahead, covered and refrigerated or frozen for one month; bring mixture to room temperature before using.
In a bowl mix the dry ingredients (flour - salt).
With an electric mixer cream the butter and sugar until fluffy; blend in one egg and the vanilla. Add dry ingredients to mixture and stir until dough comes together. Gather into a ball, flatten into a disc and wrap in plastic and chill for 1 1/2 hours.
Preheat oven to 325 degrees F.
Roll 2/3 of the dough out on a lightly floured board to 1/8 inch thick round. Fit the dough into a 10-inch tart pan with a 2 inch overhang; trim edges. Brush glaze (egg beaten with milk) over the edges of the dough.
Spoon filling into tart.
Gather up the scraps of dough and roll out with the remaining dough to thickness of 1/8 inch. cut into 3/8 inch wide strips. Weave strips atop tart in a lattice pattern, spacing 1/4 inch apart. Trim strips; reserving scraps.
Crimp edges to seal. Brush edges and lattice with glaze.
Roll scraps into marble-sized balls. Place the balls side by side along the edge of the dough; brush balls with glaze.
Put tart on baking sheet and bake until crust is golden and filling bubbles; covering top with foil if crust browns too fast -- 1 1/2 hours.
Cool tart completely on a rack. Remove pan sides from the tart; sprinkle top with powdered sugar and serve with vanilla flavored whipped cream.
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