Delish Recipes by John Morley: Orange Mincemeat Crumble
Here we have a tasty alternative to traditional fruit crumbles for Christmas this year. The combination of orange and mincemeat tastes fantastic and is sure to please all your guest this festive season!
For the pastry:
- 150g plain flour, plus extra for flouring
- 75g butter, cut into cubes
- Finely grated zest of ½ orange
- 30g icing sugar
1 egg yolk
For the filling:
- 125g dried sour cherries or cranberries
- Juice of 1 orange, juice and finely grated zest of ½
- 250g John Morley Mincemeat
4 tablespoons bitter orange marmalade
- ½ teaspoon orange flower water
- 175g bramley apple flesh, thinly sliced and mixed with juice of ½ lemon
For the crumble:
- 50g plain flour
- 70g cold butter, cut into pieces
- 35g ground almonds
- 50g soft, light brown sugar
- For the pastry, put the flour, butter, zest and icing sugar into a food processor. Whizz until the mixture resembles breadcrumbs, then add the egg yolk and whizz again. If the pastry doesn’t come together into a ball add ½ tablespoon very cold water and whizz again. Wrap the pastry in cling film and put into the fridge for at least 1 hour.
- For the filling, put the sour cherries or cranberries into a saucepan with the orange zest and juice and 50ml water. Bring to the boil, then immediately turn down and leave the fruit to plump up for about 1 hour. Once it’s cold, mix it – and all the juice – into the mincemeat, together with the marmalade and orange-flower water.
- Roll the chilled pastry out on a lightly floured surface and use it to line a 22cm tin with a loose bottom (it should be 3.5cm deep). Put back into the coldest part of the fridge, or even the freezer, and leave until it is so cold that it is completely firm.
- Heat the oven to 200°C/fan oven 180°C/mark 6. Prick the tart base with a fork, fill with a circle of very slightly crumpled greaseproof paper with baking beans on top. Bake in the oven for 8 minutes. Take it out of the oven, remove the beans and paper and return it to the oven for another 5 minutes. Leave the tart case to cool a little. Turn down the oven to 180°C/fan oven 160°C/mark 4.
- For the crumble, put the flour, butter and almonds into a bowl and rub the mixture together with your fingers until you have something that looks like coarse breadcrumbs, then mix in the sugar.
- Fill the tart case with the mincemeat mixture and lay the apple slices on top (leaving any juice behind). Cover with the crumble. Return to the oven and bake for 40-45 minutes, or until the crumble is golden.
- For the cream, whip the cream, add icing sugar to taste – remembering that the tart is pretty sweet – and stir in the flower water. Different flower waters have different strengths, so taste the cream – you should just be able to detect it, but it shouldn’t be overwhelming.