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Fruity Pear Mince Tarts


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Ingredients

8 portion(s)

  • 1 batch Almond pastry (refer to the recipe in the Everyday Cookbook)
  • 1 batch marzipan shapes (refer to the recipe in Festive Flavour cookbook)
  • Butter, for greasing
  • 1 orange, zest only, no white pith
  • 750 g pears, peeled, cored and cut into quarters
  • 250 g caster sugar
  • 100 g dried cranberries
  • 130 g currants
  • 50 g Glacé ginger, cut into pieces
  • 60 g flaked almonds
  • 40 g lemon juice (approx. 1 lemon)
  • 60 g orange juice (approx. 1 orange)
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1 tsp ground cardamom
  • 2 tbsp brandy (optional)
  • 1 egg, lightly beaten, for brushing
  • icing sugar, for dusting
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Recipe's preparation

  1. Pre-heat oven to 200°C. Lightly grease a slice tin (28 x 18 cm), then line base and sides with baking paper and set aside.

  2. Place orange zest into mixing bowl and grate 10 sec/speed 7.

  3. Add pears and sugar and chop 2-3 sec/speed 6. Scrape down sides of mixing bowl with spatula.

  4. Add dried cranberries, currants, ginger, almonds, lemon and orange juice and spices and cook 35 min/Varoma/Counter-clockwise operation/speed 1. Transfer to a bowl, then stir through brandy (if using) and set aside to cool slightly.

  5. Place almond pastry onto a ThermoMat or lightly floured surface. and roll out to line base of prepared slice tin. Line tin with pastry then spoon reserved fruit mince onto pastry and top with Marzipan shapes. Brush shapes with egg.

  6. Bake for 30-35 minutes (200°C). Alow to cool slightly before dusting with icing sugar and serve with warm Brandy custard.

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Tip

-Prepare the Almond pastry first then wrap and set aside in the refrigerator to chill while you prepare the rest of the recipe. The colder the pastry, the easier it is to handle.

- Prepare the Marzipan shapes while the pastry rests in the refrigerator (but do not bake them), the proceed with the fruit mince filling.

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Comments

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  • Everyone loved - including a few who don't...

    Submitted by PinkSwan on 3. January 2017 - 13:20.

    Everyone loved - including a few who don't normally like mince pies!

    Had a bit of a challenge with rolling and cutting the pastry on a hot Perth afternoon but overcame that with frequent bursts in the fridge on my thermomat

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  • I made this recipe today, it's delicious! The...

    Submitted by georgiakealy on 7. December 2016 - 18:35.

    I made this recipe today, it's delicious! The fruit is perfect tmrc_emoticons.)

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  • I made these yesterday -

    Submitted by ThelmaBrophy on 13. December 2015 - 12:41.

    I made these yesterday - absolutely delicious! I did blind bake the pastry cases after my first batch delivered soggy mince pies that crumbled when I tried to get them out of the muffin tin. My subsequent batches were much more successful. I believe this recipe makes 18 portions (as per the book), and not 8 as stipulated above.

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  • The mince is great. I reduced

    Submitted by Mscruse on 23. December 2014 - 17:56.

    The mince is great. I reduced the amount of ginger. I used my own non-TM pastry though.

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  • Moorish and delicious

    Submitted by Melinda Hutchison on 13. December 2014 - 21:43.

    Moorish and delicious

     

    Melinda Hutchison | Consultant | Thermomix

     

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  • Does anyone know if these

    Submitted by Jarnz on 28. November 2014 - 13:52.

    Does anyone know if these freeze?

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  • These are amazing

    Submitted by Julie66 on 28. October 2014 - 15:42.

    These are amazing Big Smile

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  • I made these last year as

    Submitted by MissyPerth on 20. December 2013 - 20:24.

    I made these last year as Xmas gifts - very successful. I've just made another 4 dozen & run out pears. I'm going to try Granny Smith apples instead. ..... Tastes great!

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  • I baked the tart cases

    Submitted by Classmyth on 22. December 2012 - 15:44.

    I baked the tart cases before, then spooned the fruit mince in to serve - very nice!

    Sarah

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  • I didnt have flaked almonds

    Submitted by Kazza56 on 1. December 2012 - 19:42.

    I didnt have flaked almonds so I used whole almonds and minced them in the first stage with the orange zest and sugar. I also added the ginger at the same time and let that stage chop it for me ....proceeded with balance of recipe as it was except for brandy which I susbsituted GRAND MARNIER which I did have instead....comes out fantastic 

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  • I just made the pear mince,

    Submitted by gep67 on 3. August 2012 - 23:08.

    I just made the pear mince, and it was absolutely delicious. Put into sterilised jars and will make tarts/biscuits at leisure.

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  • tried this today at a demo. 

    Submitted by Weedy on 4. December 2011 - 20:03.

    tried this today at a demo.  will definitely make this for Christmas

     

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