Fruit mince tarts*

’Twas the month before Christmas, and all through the flat
Not a surface was clean of flour or fat
Pastry and cutters were strewn all around
In the hope that good eating soon would abound

The shortbread was nestled all snug on their trays,
While the oven was hot, as it had been for days.
And I in an apron, with a slogan ironic
Had just settled down for a nice gin and tonic

When into my head popped an unsettling thought,
I sprang to my feet feeling distraught.
Away to the pantry I flew like a flash,
Tore open the doors and spilled out my stash.

I worried I’d find nothing but squishy sultanas,
As appetising as nasty overripe bananas.
When, by what vision my wondering eyes should be lit,
But dark chocolate shavings, cranberries and hazelnut bits.

And crystallised ginger, merjool dates and figs
A small number of raisins, apricots and cinnamon twigs.
Two large granny smith apples, shiny and grated
And candied citrus peel, albeit dated!

Now cardamom! now, nutmeg! now, orange brandy!
on cloves, on brown sugar with a sweetness of candy!
Finally blanched almonds, chopped, toasted and browned!
All tossed from the cupboard and onto the ground.

Then, in a twinkling, I chopped up the fruit
And stirred in mandarin marmalade made by Aunt Jude.
I added the nuts and the apple and mixed it around,
stirred through the chocolate and spices, whole and ground.

I splashed in the brandy, until all was gooey and wet,
And covered with cling wrap to allow it to set.
Then after a week I made more buttered shortbread,
(Although store bought shortcrust would work well instead).

I pressed the pastry to line a small muffin tin,
And filled with the fruit mince up to the brim
And laying atop each a star or stylized tree,
I created some goodies both delicious and twee.

When the last star was fixed, I brushed with egg glaze,
And sprinkled with sugar, then picked up the trays
popped them into the oven, pre-heated and warm,
And sat back to wait for the pies to transform

After twenty five minutes, the timer gave a screaming,
And I pulled out the tarts, golden and gleaming.
After a minute or two, I popped them onto a rack
To cool down and settle before I could snack

As popped my feet up to rest and relax
I heard the sound of a thief scoffing still-too-hot snacks
But I heard him exclaim, that prince of my heart,
"Happy Christmas to all, it’s a bloody great mince tart”.

* clearly a homage to Clement Clarke Moore

Fruit mince tarts

... are an inexact science. Traditionally fruit mince did in fact contain minced lard (creamy pig fat), which made them ridiculously rich and luxurious. It can be hard to source these days, and really, the caloric load of these babies doesn’t need further encouragement.

Approximately 1 kg of dried fruit, in pretty much any combination

For example:

200 gm whole dried cranberries

100 gm raisins

150 gm dried apricots (roughly chopped)

200 gm merjool dates (seeds removed, roughly chopped)

100 gm prunes (roughly chopped)

150 gm dried figs (roughly chopped)

100 gm dried citrus peel

50 gm crystallised ginger

50 gm sultanas

100 gm blanched almonds, toasted in the oven until brown, roughly chopped

100 gm roasted hazelnuts, roughly chopped

100 grams grated or finely chopped very dark chocolate (it’s important for the chocolate to be really bitter to off-set the sweetness of all the fruit)

1 jar of marmalade

125 ml brandy (I use orange brandy, but any will do)

½ cup brown sugar

1 tsp cinnamon

1 tsp ground ginger

½ tsp nutmeg

½ tsp ground cardamom

½ tsp ground cloves

2 large green apples, peeled and grated

Mix everything together. The mixture should be sticky and a little bit goopy (it’s very forgiving. A super sloppy mixture makes softer, smoother mince pies, thicker, chunkier mixture makes a denser, crumble pie filling). Leave in the fridge for at least three whole days, and up to two weeks.

After a week ...

Heat oven to 180 degrees celsius.

Line shallow muffin tin with rounds of shortbread mixture or shortcrust pastry. My tins are almost magical in their non-stick-ness, so I don’t line or grease them. Use muffin-tin liners if you’re worried about the pastry cases sticking.

Fill with a heaped tablespoon of fruit mince mixture (or until level the top of the crust). Top with a star (or make a lid, sealed to the case with a bit of egg wash – if you do this, make sure you poke a wee hole in the lid to let the steam escape, otherwise you may end up with exploding pies ...). Brush with egg wash and pop into a moderate over for about 20 to 25 minutes (they’ll smells toasty and buttery, and be golden on top when they’re done). Leave in the tins until almost cool (otherwise the pies might break apart when you try to remove them from the tin).

When completely cool, dust with icing sugar.

Makes approximately 4 dozen mini mince tarts.

Sugar and spice and all things nice: Siena cake

As a small child I refused to eat cake. Christmas cake was the worst, being cake, with sultanas, and alcohol and without icing.

Birthday cake was also off the agenda: for the twelve years or so of childhood birthday parties I had ice-cream cakes. Or baklava. At some point I discovered chocolate mud cake, a barely set, gooey pudding like cake rich and fudge. This was acceptable. We bought a croquembouche for my twenty-first birthday.

I still dislike sponge cake, with its dry polystyrene texture and melted polystyrene flavoured fake cream. I will still most likely turn down cake when offered. I’m not on a diet: I just don’t like it.

And then I discovered panforte – a highly spiced very dense fruit cake also known as Siena cake. Siena cake was made in Siena as early as the 13th century, and was even an official part of the tithes paid to an order of nuns in region. Made sweet with boiled honey and dried fruits, this cake basically set itself up for sainthood when chocolate was brought back from the new world. More toffee-like than cake-like (the name literally means “strong bread”) this is cake I can get to know and love. It is rich, dense, nutty, spicy with cinnamon and pepper, and not too sweet.

Perfect for a grown-up after dinner sweet, with a little liqueur and very strong espresso. And I know I would have loved this as a kid: no icky dryness, no fake cream and no sultanas.


Chocolate Panforte

This recipe was originally from www.taste.com (note that I have tinkered a little with the quantities + ingredients from the original, but the method remains the same)

Olive oil (for greasing the tin)
100g whole blanched almonds
100g whole hazelnuts
200 g mixed dried fruit, roughly chopped. I like mixed peel, dried apricots and dried figs in about equal quantities. You can also use candied melon or dried cranberries or dried cherries. Even sultanas, which I don’t really like ...
100g (2/3 cup) plain flour
2 tbsp cocoa powder
1 tsp cinnamon powder
½ tsp powdered ginger
½ tsp ground cardamom
¼ tsp nutmeg
¼ tsp cracked black pepper
¼ tsp powder chilli powder (optional)
100g good-quality dark chocolate (at least 75% cocoa solids), chopped
125ml (1/2 cup) honey
55g sugar
Icing sugar (or gold powder, which I use at Christmas), to dust

Preheat oven to 180°C. Brush a 20cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper.

Spread the almonds over half a baking tray and spread the hazelnuts over the remaining half. Bake in preheated oven for 8 minutes or until toasted. Place the hazelnuts on a clean tea towel and rub to remove the skins. Reduce oven to 170°C.

Place almonds and hazelnuts in a large bowl. Add the chopped dried fruit and stir until well combined. Sift over the combined flour, cocoa, cinnamon and mixed spice and stir to combine.

Place chocolate, honey and sugar in a small saucepan and stir over medium-low heat until sugar dissolves and chocolate melts. Bring to the boil. Reduce heat to low and simmer, without stirring, for 2 minutes or until a candy thermometer reaches 116°C or 'soft ball stage' (If you don't have a thermometer, drop 1 teaspoonful of syrup into a glass of cold water. If the syrup becomes a soft ball it's at soft ball stage.)

Pour the hot chocolate mixture into the fruit mixture and, working quickly, stir until well combined. Spoon into prepared pan and smooth the surface. Bake in preheated oven for 30-35 minutes or until just firm. Remove from oven and set aside to cool. Will keep for about two weeks.

To serve, dust with icing sugar (or gold dust) and cut into thin wedges.

Beetroot Caramel: a work in progress

Beetroot caramel – possibly as crazy as it sounds

It doesn’t take much to amuse me. For example, this add* reduces me to fits of laughter. Every. Time. And the surprised kitty? I can watch that on a continuous loop and weep.

I like to laugh, and I like to make people laugh. I have a very good friend who is a boxer and personal trainer. He is probably one of the funniest people I know. It’s a bit of a challenge for me, to try to find something that will make him laugh. Because he’s not just funny, he’s really good at keeping a poker face. No matter how funny something is, he’ll rarely crack a smile. I think this is because he knows that people will laugh even harder, and joke around even more just to try to get him to give in.

One of the things I like to do is say outrageous things to him, just to try to shock him into giggling. Just a bit. Mostly though, he just laughs at me when I’m not trying to be funny. This is devastating, because he still wins. He’s still the funniest, because this isn’t about me being funny, but about him finding the funny in a situation.

A little while ago we were talking about beetroot. And the joke, finally, may be on him.

It started out serious: the merits of tinned versus fresh. I, as ever, the advocate for fresh. Sure, steam, boil and/or pickle if you feel the need, but start with the fresh b’root. I argued for raw-grated, whole-baked-in-foil, unpeel-steamed, juiced and borscht (yes, I even bought up the borscht). He, as ever, remained underwhelmed by my passionate defence. Refused to rise to the emotion of the debate. Refused to even concede there could be a difference (he wouldn’t even defend the primacy of the tin. Just that it made no difference!).

And then it popped out – beetroot caramel. Dessert beetroot. The ultimate in the absurd. Finally, he cracked, a little, a tiny, miniscule crack. And then, the poker face reasserted. He questioned the sanity of such a suggestion. Claimed it just wouldn’t work.

Challenge accepted. Less a case, now, of ‘can I make him laugh?’, and more a case of calling his bluff. What was a whimsical throwaway line was now a serious challenge.

I’ve played around in my head with different ideas for how this beetroot caramel could work. And it does make sense – beetroot is already sweet, and already a delicious dessert purple colour. We make pumpkin pie, and yam pastries. I have been known to consume sweet potato with condensed milk (don’t ask). It’s not so ridiculous after all.

Ideas have included: mandolin sliced beetroot, sprinkled with confectioner’s sugar and baked in the oven until crisp (with coffee); grated beetroot, air- (or oven-) dried, mixed with toasted pine-nuts and then drizzled with burnt sugar caramel (a little like a praline in my head – serve with yoghurt or ice-cream); whole roasted beetroot, cubed and then dipped in caramel like a toffee apple and sprinkled with sea salt (with dessert wine or port); beetroot crème-caramel, with pureed steamed beetroot blended with cream and eggs topped with a orange-chilli caramel sauce.

At some point I clearly forgot that I have no particular talent for making anything sweet.

My first attempt at beetroot praline looked fantastic (or at least better than I expected)– however, I burnt the caramel, which made everything far too bitter, and the sweetness and colour of the beetroot was lost in the dehydration. But I was not ready to give up on this idea yet.

Beetroot-toffee-apples: also a miserable failure. The beetroot went soggy. And the caramel wouldn’t stick.

Spicy beetroot custard pie with toffee crisps was the closest I’ve come yet. Chocolate and orange rind shortcrust pastry, custard spiced with copious amounts of cinnamon and cardamom, enriched with strained mashed roasted beetroot. Topped with sugar lace, just melted in the oven then hardened. The trouble was – not beetroot-y enough. Also, my pastry technique is pretty much non-existent.

I maintain however, that it’s not insane at all.** The key? Balancing the sweetness of the beetroot with that almost bitterness that a good caramel can impart, and balancing the texture of the beetroot – soft with hard, mushy with crispy. I just haven’t managed it yet.

* I don’t even watch the show. I don’t even eat this product. It’s just insanely funny to me.

** And imagine my surprise when I saw, on the menu of a fantastic restaurant recently ‘mango bavarois with caramel beetroot’. Of course I ordered it. Only to be informed that the chef had taken the beetroot off the dish – turns out, the caramel melts in their tropical heat. I ordered the dish anyway – the caramelised slice of lime and coconut and chilli sambal more than made up for the disappointment!

Virginal tarts

I love the hidden depths of history and mystery that lie behind even the most simple of foods.

Last Thursday I left early for work. This resulted in me running behind schedule (there is a weird logic to this) and hence foregoing coffee on the way to the office. Later that morning, when I escaped to quieten my caffeine withdrawal symptoms I had the misfortune of arriving in the cafe at the precise moment a tray of Portuguese custard tarts were removed from the oven. Bubbly and patchy with caramelisation. Puffed up and buttery. Goopy.

In my weakened state I was powerless to resist. Like the selfish caffeine addict that I am, I purchased a single tart all for myself and practically inhaled it before the coffee was half empty.

Arguably, pretty much anything straight from the oven is guaranteed to smell and taste 10% better than anything else, ever. But I have a particular soft spot for the pastel de nata.* And I’m not the only one. I remember visiting no fewer than four cafes with a colleague one afternoon to satisfy her very specific and ultimately unsatisfiable craving.

Pastry. Egg custard. Done. Nothing could be more basic. But the Portuguese custard tart is a little like the Holy Grail. “We already got one” cry the custard tart makers of England (with their short-crust pastry and nutmeg sprinkling) and the French (with their egg enhanced crème pattisierie and glazed fruits).** Not so: this custard tart is truly divine. A heavenly blending of light puff pastry that cracks as your teeth hit each layer of air pocket followed by flaky crispness; and dense and sticky custard, skin blotched and blistered, custard smooth and thick. Somehow the custard remains un-curdled and yet the pastry achieves crispness: a miracle given the tendency of custard to split at high temperatures and pastry to remain sulkily chewy in anything less than a scorching hot oven.

No wonder, then, that this tart was born in a convent, bought to life, as the story would have it, by nuns (or possibly monks) of the Mosteiro dos Jerónimos in Belém district of Lisbon. Exactly when they were first made it is not known. What is known is that the Monastery sold the tarts to the local people and travelers and developed a loyal – or possibly addicted - following. Following the 1820 revolution, like so many others, the monastery was closed (probably around 1837). The recipe, however, was a commodity: sold to the local bakery, who secretly guards the original recipe to this day.***

Fine: but what happened to the nuns? Having sold their recipe (for how much?), where did they go? Curiosity eats away at me, more maddening that chasing the caffeine dragon. Their recipe: fixed at a point in time, still sold by the same bakery, in the shadow of the Monastery. The buildings of the Mosteiro dos Jerónimos, world heritage listed. But the lives of these original bakers: puff, like the pastry they perfected.

I have never eaten Pasteis de Belém. I may constantly settle for the Portuguese custard tart of the cafe-near-work. But I will be unsettled by the idea that these black-habited pastry makers drifted out of history. Anyone who has seen Indiana Jones and the Last Crusade will know that the journey is more important than the destination: searching for the Holy Grail is about the things we find out about ourselves, not the cup itself. So it begins again: with a virgin tart maker.

* Apparently, this is the Portuguese term for the Portuguese custard tart. As such, it is possible the most important phrase I know in Portuguese. Also the only phrase.
** It is vitally important that you try to imitate the atrocious French accent affected by John Clease in Monty Python and the Holy Grail when saying “we already got one”.
*** Their tarts are known as Pasteis de Belém (ie, pastries of Belém). The rest of us survive, when we can score, on the wonderful imitation: pasteis de nata (pastries of cream).


Pasteis de Nata: Portuguese Custard Tarts

Makes 12

Ingredients:

Pastry.
Egg custard.

I followed the recipe given at Not Quite Nigella (originally a Bill Granger recipe), as adapted below. Note – I thought this a little sweet, so next time I will play around with less sugar. I would also be interested to up the egg count. Note that Ms Elliott quite sensibly suggests using good quality bought puff pastry. I attempted to make my own.

Pre-heat the oven to extremely hot. I had mine on fan forced at 240ºc.

For the custard

3 egg yolks (as suggested by Ms Elliott, I used 2 yolks and 1 whole egg)
115g caster sugar
2 tbsp cornflour
230ml cream (I used cream, Ms Elliott successfully substitutes additional milk)
170ml Milk
2 tsp vanilla extract
300g rolled puff pastry (or one sheet of puff pastry)
3 strands saffron (my addition)
¼ tsp grated lemon rind (my addition)

Whisk the eggs, sugar and cornflour with beaters until smooth. Whisk in the milk and cream. Pour into a heavy based saucepan, add saffron and lemon rind. Gently heat until it starts to thicken to the consistency of thickened cream (I don’t like to boil custard, as I am terrified of splitting it, even when stabilised with cornflour).

Strain through a sieve into a heat proof bowl, then continue to heat the custard over a saucepan of simmering watering (ie, your basic “baine marie” or double boiler set up) until thick like, well, store bought custard or cake batter.

Set aside to cool (cover the surface with plastic wrap to stop a skin forming).

When cool, fill the pastry shells.

Pastry

If using a block of pastry, either store bought or home made, roll out so it is longish and narrowish. If using a square pastry sheet, cut in half and place one half on top of the other.

Roll the pastry into a cylinder along the long edge. Chill. Then slice into 1.5 cm rounds, then roll each of these rounds into a very thin flat circle, about 10-12 cm diameter . This gives the signature spiral pattern on the pastry shell. Line a muffin tin.

Fill the rounds to just below the rim with custard.

To cook

Place the tray in the top of the oven and cook for about 20-25 minutes. Do check – when the pastry is crispy and the tops have patches of brown they should be ready.

Important: leave to cool for a little while, so the custard can set.

A is for Apple, B is Boring, C is for Crumble

Apples are credited with keeping doctors away, impressing educators and proving the effects of gravity. Although mythological credited with the fall of man – or more precisely, the fall of woman, nothing is more mundane than the apple.

A sensible, serious fruit.

Perhaps contributing to the boringness of apples is the fact that they almost never feature as the stars of haute cuisine. Apples-as-dessert tend to be home-cooking’s domain: apple snow, apple pie (oh, tarte tatin), apple crumble, stewed apples, apple butter, apple tea-cake. Cooked apples are for eating in the kitchen by the fire with a cup of tea.

It is difficult to imagine the apple being an object of excitement or desire – presented alongside option such as figs or mangoes or strawberries, the ever-available, the cold-storage apple is likely to be eaten without thought. So someone (we’ll call her Eve) jumping up and down, squealing “COX’S ORANGE PIPPINS” over and over again would probably be a bit weird. And embarrassing for the people around me. I mean Eve.

Despite their year-round availability, apples are seasonal. Most varieties arrive at their peak during the autumn months – and some of the rarer varietals have very short season indeed. Hence the excitement about the Cox’s Orange Pippin – the most common ‘red’ apple in the UK, it is almost impossible to find in Australia (not at all suited to our growing conditions). When fresh, it is crisp and sweet and tangy and quintessentially the perfect eating apple. It does not store well, and is therefore to be jealously and joyously consumed for the few short weeks of its season.

Of course, we live in a world where everything is available all the time, and everything is grown for green-picking, bruise-free transportation, long-storage and slow ripening. Our fruit is harder and sweeter than nature intended. Stored apples tend to lose their crispness and tart edge-of-sourness. Yawn.

‘So’, whispers the snake (in a place where the supermarket is mysteriously also the garden of Eden) – ‘the autumnal apple is the tastiest, the crispest, simultaneously the sweetest and tartest apple you will find. The fruit at the other times of the year will not satisfy the same way this new-season apple will. The supermarket tricks you with the ever-present cold-storage apple. Eat the apple as God intended’. Possibly heresy, but the apple deserves to be made sexier, more mysterious, more desirable.

There is something honest, something wholesome, about home-made apple crumble. It’s rustic. It’s old-fashioned. It’s stupidly simple to make and won’t win awards for beauty. Apple crumble is about home and homeliness.

Don’t make a small amount – there’s no point. Fill a deep, deep pie dish and top with spiced crumble. Fill the whole street with the smell of cooking apples and brown sugar. Entice your neighbours in for a cup of tea and a bite of the apple.

Apple Crumble

Home-cooking classic, with a hint of exotic spiciness. Serves 6-8.

Filling
1.5 kg apples (use a hard and very tart green skinned cooking apple)
1 lemon – juice and rind
¼ cup castor sugar
1 tsp cinnamon
½ tsp ground cardamom
½ tsp nutmeg

Crumble
100 gm unsalted butter
¼ cup mixed peel
1 cup flour
2/3 cup rolled oats
1/3 cup chopped blanched almonds
1/3 chopped pecans
1/3 cup almond meal
2/3 cup brown sugar
1 tsp ground cardamom
1 tsp cinnamon
1 tsp mixed spice
½ tsp nutmeg

Grease a large baking dish with a little butter.

For the filling: peel and quarter the apples, then slice thinly (about ½ cm). Toss with the sugar, spices, lemon rind and juice. Tip into baking dish.

For the crumble: with a bar mix or food processor, blend the butter with the mixed peel.
In a large bowl, mix the butter mixture with the dry ingredients (I use my hands) – be careful not to over-mix, the idea is to have a very crumbly mixture – hence the name apple crumble.

Sprinkle the crumble mixture over the apple filling.

Bake in a moderate oven for about 40 minutes, until the topping is crisp and the apples cooked through (some will retain it’s shape and the outer edges will go mushy, that’s part of its charm).

Serve with a cup of tea. And custard or ice-cream.