2019-12-01_Australian_House_Garden

168 | AUSTRALIAN HOUSE&GARDEN

H G LIVING

MINCEPIES

*Preparefruitminceseveralweeksahead.

Prep:1 hr 10 mins+ 2 hrsrefrigeration.

Cooking: 15 mins. Makes 24.

Fruitmince

1¼cups(375g)raisins

1¾cups(300g)mixedpeel

7 50ggreenapples,skinon,cored,grated

2/3cup(125g)glacécherries,chopped

1 cup(125g)blanchedalmond meal

1½cups(250g)sultanas

12/3cups(250g)currants

1 cupand1 tbspfirmlypacked(250g)

softbrownsugar

Zestof2 lemonsand 2 oranges

3 tspmixedspice

1 ½tspnutmeg

75gbutter,melted

100mleachlemonjuiceandorange juice

150mldarkrumorbrandy

Pastry

12/3cup(250g)plainflour

1 00gcoldbutter,diced

Scant2/3cup(100g)icingmixture,sieved,

plusextrafordusting

2 eggs(about60geach),lightlybeaten,

plus1 eggextra,beaten,forbrushing

Briséepastry(reservedfromlemon tart)

Cinnamonsugar,forsprinkling

1 Placeallminceingredientsina largeplastic

container;mixuntilwellcombined.Coverand

refrigerateforseveralweeks(thelongeryou

leaveit,thebettertheflavour).Storeinfridge

forupto1 year.Makesenoughfor 48 pies.

2 Tomakepastry,placeflour,butter,icingsugar

anda goodpinchsaltina mediumbowl.Using

fingertips,rubtofinecrumbs.Makea wellin

thecentreandadd2 eggs.Bringtogetherwith

fingertips,thenlightlykneadusingthepalmof

yourhanda fewtimestocombine.Wrapin

plasticwrapandrefrigerate2hrs.

3 Preheatovento 180 ̊C(160 ̊Cfan).

Verylightlygrease3x12-holepietrayswith

roundedbases.Rollpastryto3mmthickon

a lightlyflouredsurface.Usea 5-6cmcutter

tocutroundsofpastry;usetolinetray.Half

fillwithfruitmince,thenrefrigerate.

4 Rollbriséepastryona lightlyfloured

surface.Usea starcuttertocut 24 stars,then

place1 starontopofeachpie.Glazewith

extraeggandsprinklewithcinnamonsugar.

Bakeuntilgolden,about15-20mins.Cool

a littleintinthengentlyremovetowireracks.

Dust with icing sugar just before serving.

CLASSICLEMONTART

*Beginthisrecipethedaybefore.

Prep:1 hr+ overnightrefrigeration.

Cooking:1 hr.Serves12.

250gfreshraspberries,fordecorating

Briséepastry

Scant12/3cup(240g)plainflour

180gcoldbutter,diced

70mlcoldwater

Filling

9 free-rangeeggs(about60geach)

1½cupsplus1 tbsp(350g)whitesugar

Zestof4 lemonsplus 200ml lemon juice

300mlcream

Lemoncurd

4 wholeeggsplus5 eggyolksextra

1 cup(250ml)freshlysqueezed lemon juice

Zestof2 lemons

350gsoftunsaltedbutter

1½cupsplus1 tbsp(350g)whitesugar

1 Tomakepastry,placeflourandbutterina

bowlandrubtocoarsecrumbs.Turnmixture

ontobenchandmakea wellinthecentre.

Addwaterandcombineusingfingertips

(don’tover-work).Formintoa ball,wrapin

plasticwrapandrefrigerateovernight.

2 To makefilling,placeeggsandsugarin

a largebowl.Whisktocombine,thenadd

lemonzestandjuice;mixuntilwellcombined.

Stircreamthrough.Refrigerateovernight,

thenstrainmixtureintoa largejug.

3 Placeallcurdingredientsina metalbowl

overa saucepanofsimmeringwater;whisk

constantly. Whencurdbeginstothicken,

removefromheatandpushmixturethrough

a finestrainer.Refrigerateovernight.

4 Toassemble,rolldoughtoabout5mmthick

ona verylightlyflouredsurface(usea palette

knifetomovepastryasnecessary).Usepastry

toline28cmloose-basedtarttin,leavinga

slightlipattheedges.Refrigerate1hr.Reserve

leftoverpastryforfruitmincepies.

5 Preheatovento 200 ̊C(180 ̊Cfan).Line

pastrycasewithbakingpaperandbaking

beads.Bakeuntildryandgolden,about

45mins.Removepaperandbeads;reduce

oventemperatureto 130 ̊C(110 ̊Cfan).

6 Pourfillingintowarmtartcase,fillingtothe

brim.Bake40mins,thenturnovenoff,leaving

tartsinovena further10mins.Removefrom

ovenwhenjustsetinthemiddle,cooltoroom

temperature,thenrefrigerate1hr.

7 Whencooled,spreadlemoncurdovertart

and decorate with fresh raspberries.>

Old-FashionedQueenslander

Serves1.

Fillanold-fashionedglasswith

ice,thenadd50mlSmallBatch

BundabergSpicedRum,2 dashes

FeesBrosOrangeBittersand

12.5mlsugarsyrup*. Stirvigorously

to mix.Garnishwithastripof

orange zest.

*Sugarsyrup

Placetwopartsrawsugarandone

parthotwaterina saucepanoverlow

heat.Cook,stirring,untilsugarhas

dissolvedandthesyrupis clear.

Refrigerate until needed.