Cheese with pickled pear salad
A contemporary alternative to the traditional cheeseboard, the hardest part will be selecting your favourite cheeses
Tutti frutti Christmas pies
- Preparation and cooking time
- Prep:
- Cook:
- Plus soaking
- Easy
- Makes 18-24
Skip to ingredients
For the filling
- 50g ready-to-eat dried apricotfinely chopped
- 25g pecanfinely chopped
- 30g pitted dried datefinely chopped
- 50g sweetened dried cranberriesroughly chopped
- 2 medium Granny Smithspeeled, cored and very finely chopped or grated
- 50g light brown sugar
- 1 tsp ground cinnamon
- 25g buttermelted and cooled
- 2 tbsp cherry brandyor orange juice
For the pastry
- 250g plain flour
- 40g icing sugar
- 125g butter
For the topping
- 150g white marzipan
- icing sugar or caster sugarfor spinkling
Nutrition: per serving (18)
- kcal198
- fat9.2g
- saturates4.5g
- carbs26.3g
- sugars16.4g
- fibre1.5g
- protein2.1g
- salt0.1glow
Method
step 1
To make the filling put all the ingredients into a bowl and mix well together. Cover and leave in the fridge overnight.
step 2
To make the pastry put the flour, icing sugar and butter into a food processor and using the pulse button, process until the mixture resembles fine breadcrumbs. Add 8-9 tsp’s cold water and process until the mixture forms a dough.
step 3
Heat the oven to 190C/170C fan/gas 5. Roll out the pastry to 0.5cm thickness and cut out rounds big enough to fully line your tart tin. Fill each tart with a heaped teaspoonful of the fruit mixture. Roll out the marzipan and using a 4cm round cutter, stamp out 18 rounds. Place one on each of the tarts. Bake in the oven for about 12–15 mins until crisp and golden brown. Sprinkle with icing or caster sugar before serving warm.
