Christmas Tart with Irish Cream

Makes a rectangle 20cm x 30cm

Here’s a little taste of Ballyknocken House & Cookery School for you to enjoy at home.

For the fruit mince

 

1 pear, peeled and finely diced 

100g butter

80g soft dark brown sugar

120g raisins

100g sultanas

3 tbsp candied mixed fruit peel

1 tsp cinnamon

3 tbsp rum or port

4 tbsp water

For the pastry


350g plain flour, sifted

Pinch of salt

200g chilled unsalted butter, diced

2 egg yolks, beaten (you may not use all)

Egg wash, to glaze

Icing sugar & Irish cream, to serve

To make the fruit filling, combine all the ingredients in a saucepan and heat over a low heat. Simmer for about 15 to 20 minutes. Set aside to cool completely before using.

To make the pastry, place the sifted flour and salt into a large bowl. Add the diced butter and rub in until the mixture to resemble breadcrumbs. Mix some of the egg yolk to form a medium soft pastry but the pastry should not be too soft or damp. Wrap in cling film and chill in the fridge for 20 minutes.
Preheat the oven to 190°C/fan 170
°C/gas 5.  Line a baking tray with parchment.
Cut a quarter from the pastry and set aside. Dust a work surface with flour and roll the large portion out thinly into a rectangle shape about 20cm x 30cm. Transfer the pastry to the tray. Crimp the edge of the pastry.

Spread the fruit mince filling onto the pastry leaving a 1cm edge all the way around. Brush the edge with egg wash.

Roll out the smaller portion of pastry and cut out small stars. Place the stars randomly on top and brush with egg wash. Bake in the oven for about 18 to 20 minutes until light golden brown. Remove from the oven and cool. When ready to serve dust with icing sugar and serve with Irish cream

 

 

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Fine foodCatherine FilvioGood living

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Ballyknocken House & Cookery School
Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
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