Mincemeat and Apple Tart

DessertServes 6-8

Ahead of a busy festive season, the team at Masham based Rosebud Preserves have released their new Almond & Orange Mincemeat, and with it a new recipe for a seasonal tart. A perfect pudding for the colder months and a great twist on a British classic, the new mincemeat is simply prepared with fresh Bramley apples, plump vine fruits, lively citrus and a measure of brandy and pairs beautifully with the crisp pastry and fresh apples. For more recipe inspiration and to buy online visit: www.rosebudpreserves.co.uk  


DessertServes 6

# Peel, core and cube the apples. Place apples in a pan, and cook over a low heat until they begin to break down and resemble apple sauce. At this point turn off the heat and leave the apples to cool. # In a separate bowl add the currants, sultanas, raisins and mixed peel. Grate the rind of the orange into this mixture, juice the orange and add this to the fruit. # Add the brandy, sugar and spices to the mixture and stir thoroughly. Making sure that the apples have cooled, add them to the mincemeat mixture and mix until everything has been evenly distributed. # This mincemeat should then be decanted into sterilised jars, and can be used to make mince pies throughout the season. Tip: Mincemeat also makes a great Christmas present for the foodie in your life, just get creative with some festive ribbon and you have the perfect edible gift.