RSS Feed
Follow on Twitter
Mincemeat and Apple Jalousie - Dessert of the Week Add/Read Comments
Related Posts:
Dessert of the Week - Raspberry Duck Egg Custard Tart
Dessert of the Week - Strawberry & Elderflower Creams
Dessert of the Week - Lime Pie
Baileys Coffee Cream Crunch - Dessert of the Week
St. Clement's Tartlets
Pear and Chocolate Galettes - Dessert of the Week
Ecclefechan Tarts
Vanilla Poached Quinces - Dessert of the Week
Using the Windfall Apples - Dessert of the Week
M&S Strawberry Sponge Roll
Mincemeat and Apple Jalousie
- 500g pack ready rolled puff pastry
- 400g mincemeat
- 1 apple - cox's or Egramont Russet
- handful of slithered almonds
- 1 egg beaten
- 1 tbsp milk
Oven to 200C/Fan180/G6.
Cut the pastry in half longways with one piece (the top) being slightly larger than the other. Place the smaller piece on a lightly buttered baking sheet. Spread the mincemeat on top leavig a 2 cm gap around the edge. Top this with cored and peeled apple slices arranged in an overlapping line. Sprinkle the almonds on top.
Fold the other piece of pastry in half lengthways and make cuts along its length from the folded edge to within 2cm of the other edge. Open this out and top the tart, sealing the edges with a pinch. Brush with the egg mixed with the milk.
Bake te jaloousie for 20 minutes then lower the temp to 180C/16Fan/G4 and continue baking for a further 10-15 miinutes until crisp and richly golden.
ADD A COMMENT (4)
Comments
I love xmas, thats looks fantastic.
Scribbled down by: catering equipment on December 9, 2008 3:32 PM
Beautuful!! I've never had mincemeat...as a kid I wondered how dessert could be meat. Hhmmm, may have to try!
Scribbled down by: dawnielle on December 10, 2008 2:57 PM
Oh you really should try it dawnielle, it is great stuff. Can you buy it in the US?
Scribbled down by: Andrew on December 11, 2008 6:27 PM
OMG that looks good. Flaky pastry, apples, almonds, mincemeat - how can you go wrong??
Scribbled down by: Jeanne on December 17, 2008 5:08 PM