Quincemeat Tart

8
Servings
2h
Prep Time
2h
Cook Time
4h
Ready In


"An interesting twist on mincemeat using fresh quince Recipe source: Bon Appetit (October 1987)"

Original recipe yields 8 servings
OK
  • FOR THE FILLING
  • FOR THE DOUGH
  • FOR THE GLAZE
  • Garnish

Nutritional

  • Serving Size: 1 (209.4 g)
  • Calories 725.6
  • Total Fat - 32.1 g
  • Saturated Fat - 19.7 g
  • Cholesterol - 129.2 mg
  • Sodium - 545.3 mg
  • Total Carbohydrate - 105.2 g
  • Dietary Fiber - 2.4 g
  • Sugars - 63.6 g
  • Protein - 7.3 g
  • Calcium - 124.4 mg
  • Iron - 1.3 mg
  • Vitamin C - 23.7 mg
  • Thiamin - 0.1 mg

TO MAKE THE FILLING


Step 1

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.

TO MAKE THE DOUGH


Step 2

In a bowl mix the dry ingredients (flour - salt).

Step 3

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.

Step 4

Preheat oven to 325 degrees F.

Step 5

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.

Step 6

Spoon filling into tart.

Step 7

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.

Step 8

Crimp edges to seal. Brush edges and lattice with glaze.

Step 9

Roll scraps into marble-sized balls. Place the balls side by side along the edge of the dough; brush balls with glaze.

Step 10

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.

Step 11

Cool tart completely on a rack. Remove pan sides from the tart; sprinkle top with powdered sugar and serve with vanilla flavored whipped cream.

Tips & Variations


  • 10 inch tart pan with removable sides.

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