Gluewein tart - Jamie Oliver
This recipe turns mulled wine into a delicious winter tart with a spicy, sticky filling and a crumbly topping.
- 375 g (13oz) sweet pastry
- 350 ml (12fl oz) red wine
- 1 cinnamon stick
- 2 star anise
- 1 vanilla pod, split and seeds removed
- 4 cloves
- Juice and grated zest of 1 orange
- 500 g (1lb 2oz) cranberries
- 440 g (1lb) light brown sugar
- 340 g (12oz) redcurrant jelly
- 40 g (1 1/2oz) butter
- 80 g (3oz) plain flour
- 1/2 tsp ground cinnamon
- 40 g (1 1/2oz) pine nuts
- 1 tbsp demerara sugar (optional)
Preparation time 20mins
Cooking time 60mins
Adapted from dailymail.co.uk
Roll out the sweet pastry to 5mm (¼in) thick and line a 26cm (10½in) loose-bottomed tart tin with it. Prick the base with a fork and then refrigerate.
Pour the red wine into a saucepan and add the cinnamon stick, star anise, vanilla pod and seeds, cloves and orange zest and juice.
Bring to the boil then simmer for 15 minutes to infuse all the flavours. Remove the spices and vanilla pod, add the cranberries and 400g (14oz) of the light brown sugar. Stir in the redcurrant jelly, bring back to the boil, then leave to simmer over a low heat for about an hour, stirring occasionally until the mixture is thick and jammy and the cranberries have broken down.
While your cranberry filling is cooking, make the crumble topping. Rub the butter and flour together in a bowl until you have fine breadcrumbs then fold in the remaining brown sugar, cinnamon, pine nuts and demerara sugar, if using.
Preheat your oven to 180°C/gas 4.
Remove the pastry case from the fridge, line it with greaseproof paper and rice or baking beans and bake blind for 12 minutes.
Remove the baking beans and paper and bake for a further 10 minutes until lightly golden. Pour the cranberry sauce into the case and sprinkle over the crumble topping.
Return to the oven and bake for a further 20 minutes until the top is golden and crisp.
Leave to cool and serve with some crème fraîche, ice cream or whipped cream.