Orange-mincemeat crumble tart with orange-flower cream

Name: Orange-mincemeat crumble tart with orange-flower cream
Yield: Serves 8
Ingredients: 150g plain flour, plus extra for flouring; 75g butter, cut into cubes; Finely grated zest of ½ orange; 30g icing sugar; 1 egg yolk; 125g dried sour cherries or cranberries; Juice of 1 orange, juice and finely grated zest of ½; 250g top-quality mincemeat; 4 tablespoons bitter orange marmalade; ½ teaspoon orange flower water; 175g bramley apple flesh, thinly sliced and mixed with juice of ½ lemon; 50g plain flour; 70g cold butter, cut into pieces; 35g ground almonds; 50g soft, light brown sugar; 250ml double or whipping cream; Icing sugar, to taste; ½ teaspoon orange-flower water

You can add more exotic fruits, such as dried sour cherries to this dessert

By Diana Henry

22 December 2021

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Emma Lee

Mincemeat, based on dried fruit and spices, feels very Middle Eastern. You can heighten this by adding a touch of perfume in the form of flower water and adding more exotic fruits, such as dried sour cherries.

To drink: Lusciously sweet Chenin-based or Muscat wines, including Muscat Vins Doux Naturels from the south of France, such as Rivesaltes, or a richer, fortified Australian Muscat: Blind Spot Rutherglen Muscat, £7.25 for 37.5cl, The Wine Society. Wine details correct at original magazine publication date.

Recipe notes