NOVEMBER RECIPE OF THE MONTH
Another recipe from the webmaster's Mom. It's a great standby dessert - and very easy to make.
APPLE AND MINCEMEAT TART
Shortcrust pastry
2 1 lb jars of good quality mincemeat
Apples, cooked and sweetened
1 egg
Small quantity of semolina
Warm the oven to 360*
As in all our recipes - we suggest you use the shortcrust pastry you are most comfortable with - whether it's from scratch or from a box. You need the amount for a pie pan plus a lid.
Line base and sides of a 10" or 12" pie pan.
Separate the yolk and white of the egg, and brush the yolk on the base of the pastry. Sprinkle a small amount of semolina to stop the base of the pastry going soggy.
Spread the 2 jars of mincemeat over the pasty. Then spread the cooked apples.
Put a pastry lid over all this, and decorate with pastry leaves, etc.
Brush with whisked egg white.
Bake in oven for 20 minutes or until browned on top, and serve with custard or cream.
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Last Updated: September 14, 2003
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