Quincemeat Tart
Recipe: #24176
June 26, 2016
"An interesting twist on mincemeat using fresh quince Recipe source: Bon Appetit (October 1987)"
Ingredients
- FOR THE FILLING
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- FOR THE DOUGH
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- FOR THE GLAZE
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- Garnish
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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
Step by Step Method
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
- 10 inch tart pan with removable sides.