Christmas Fruit Mince Tarts

Makes 24

Short Crust Pastry

what you need:

300g Unbleached Organic Plain Flour
150g Organic Butter, softened
1 Tbs Rapadura Sugar (can substitute with Castor sugar)
Pinch of sea salt
100ml cold water

what you do:

Combine flour, butter, sugar & salt in a food processor
or mix by hand until a crumble mixture forms.
Add water and mix to a form a pastry dough.
Divide the pastry dough into two, wrap each in baking paper
and refrigerate whilst preparing the fruit mince.

Fruit Mince

what you need:

200g Organic Sultanas
100g Organic Raisins
50g Organic Currants
100g fresh apricots (stones removed)
1 Tbs ginger, peeled and finely grated
1 tsp Nutmeg, freshly grated
1 tsp All Spice ground
1 Tbs Orange Zest
1/4 cup of freshly squeezed Orange Juice
1/4 cup pure Maple Syrup

what you do:

Combine all ingredients into the food processor with chopping blade and chop to form a moist fruit mince.

to assemble tarts:
Grease a tray or tart cases with olive oil
Roll pastry out on the baking paper with a rolling pin,
each half pastry batch should make twelve tarts.(making 24 tarts in total)
Take a round pastry cutter or any circular object and a sharp knife,
and cut twelve circles for tart bases.
Fill each with a heaped teaspoon of fruit mince.
With remaining pastry scraps, form back into a dough ball and roll out again,
using a star cutter, cut twelve stars for top of tarts.
Glaze the top of the pastry stars with a little water, with some sugar dissolved in it.
Bake in a moderate oven 180 deg C for approx 20 minutes, until golden brown.
If desired dust with a little icing sugar to finish.


Carrot, Walnut & Date Spice Cake

Serves 8

what you need:

2 cups wholemeal flour
1 tsp baking powder
2 tsp fresh grated nutmeg
2 tsp all spice powder
1 pinch of sea salt
4 eggs
2 cups carrot, grated
1 cup walnuts, chopped
1 cup dates, stones removed, roughly chopped
¾  cup maple syrup
¾ cup Extra virgin olive Oil
Mascarpone cheese Icing:
250g mascarpone cheese
1Tbs lemon juice
2 Tbs maple syrup
¼ cup desiccated coconut

what you do:

Pre heat oven to 180 degrees C 
Grease and line with baking paper, a cake tin ( approx21cm Wide x 6cm Deep)
In a large bowl or mixer, combine all dry ingredients, flour, BP, Nutmeg, allspice & salt
Add eggs, maple syrup & oil, mix well
Add carrot, chopped walnuts & dates, gently mix through
Pour mixture into prepared cake tin
Bake in moderate oven for 50 minutes
Mascarpone cheese Icing:
Mix mascarpone cheese, lemon juice & maple syrup gently until combined
When cake has been removed from tin & cooled, cover with icing
& finish by sprinkling with desiccated coconut.

©Jane GroverjaneCooks Spring Flavours Cooking Class


Flourless Chocolate, Almond & Raspberry Cake

what you need:

200g good quality dark cooking chocolate (70% cocoa solids)
150g unsalted butter
3 eggs
½ cup rapadura sugar
½ cup almond meal
½ cup brown rice flour
½ cup almond flakes
½ cup of frozen raspberries, defrosted

what to do:

Pre heat oven convection to 160degC (for fan forced reduce cooking time by 10mins)
Grease & flour approx 20cm round x 5cm deep cake tin
to melt chocolate and butter in a water bath:
break the chocolate into pieces and place chocolate and butter in a heat proof bowl, place the bowl over a saucepan of gently simmering water, frequently stir the chocolate and butter until melted
allow melted choc and butter to cool
Separate eggs into two bowls
Cream egg yolks & sugar, til thick
Add cooled choc & butter, mix well
Fold in almond meal, rice flour & almond flakes
In a separate bowl, beat egg whites til peaks form
Fold egg white through cake batter
Put half cake batter into tin, then cover with a layer of raspberries
Cover this with remaining cake batter
Bake in mod oven for 45mins to 1hr
Serve with raspberry coulis (sauce)
and lightly dusted with pure icing sugar if desired.
enjoy

©Jane Grover 2008  janeCooks Mother’s Day Special Cooking Class 2010

 


Raspberry Coulis 

what you need:

1 cup frozen raspberries
¼ cup rapadura sugar
¼ cup water

what to do:

Place raspberries in a small saucepan with sugar & water
Bring to the boil, stir, then simmer for 5 mins on low heat, until sugar dissolves
Remove from heat and blend the mix til thick & smooth
Pass the mix through a fine strainer to remove seeds
Use as a sauce or as a fruit flavouring for making icecream, soufflés or smoothies

©Jane Grover 2008  janeCooks Mother’s Day Special Cooking Class 2010


Wholemeal Pumpkin Citrus Syrup Cake 

what you need:

250g unsalted butter
1/4 cup grated orange zest
1/4 cup grated lemon zest
1 cup rapadura sugar (can also use unrefined castor sugar)
4 eggs seperated
2 cups wholemeal self raising flour
1 cup mashed pumpkin (cooled)
citrus syrup:
juices of 1 orange & 1 lemon combined
1/4 cup rapadura sugar (can also use unrefined castor sugar or brown sugar)

what to do:

grease cake tin with the butter wrapper, dust tin with small amount of flour, place the tin in the refrigerator until you are ready to use
cream butter, sugar & grated zest, until light & creamy
separate eggs into two bowls
add yolks to creamed mixture, mix until combined
stir in wholemeal flour & mashed pumpkin
beat egg whites in a separate bowl until soft peaks form, fold through the cake mixture until well combined
pour mixture into prepared cake tin
bake in a moderate conventional oven 180 deg C for 1hr
(using a fan forced oven 180 deg C 45 minutes)
Boil juices & sugar in a separate stove, stirring until sugar dissolves and liquid reduces & thickens slightly
pour the hot syrup over the cake as soon as it comes out of the oven, let it stand while the syrup is absorbed into the cake
remove the cake from tin
Serve warm with fresh berries
enjoy

©Jane Grover 2005  janeCooks Autumn Harvest Cooking Class 2010


Orange and Almond Cake

Ingredients

  • 2 Medium oranges
  • 250g almond meal 
  • 250g castor sugar
  • 6 eggs
  • 1 tsp baking powder

Method

  • Put oranges in a pot and cover with water, Bring to the boil and simmer for about 2 hours or until orange are soft.
  • Remove the seeds and place in a food processor skin and all and puree until smooth.
  • Add all other ingredients and puree until smooth.
  • Pure ingredients into a 20cm spring form tin and bake at 170 degrees for 60 minutes.
  • The cake should be golden and springy to touch.

Serve warm with some cream or ice –cream.

©Peta Stambolis 2004


Banana, Oat & Blueberry/Raspberry Muffins

Easy to prepare, high in fibre wholesome sweet snack

what you need:

50g Unsalted Butter
¼ cup organic rapadura sugar
(you can substitute with ½ cup brown sugar)
2 eggs
1 tsp cinnamon powder
1 cup rolled oats
1 cup organic Self Raising wholemeal flour
( or wholemeal plain flour add 1tsp Baking powder)
2 large ripe bananas, broken into chunks
¼ cup pure Maple syrup
1 cup of fresh or frozen blue berries or raspberries or both
(can substitute with dates, apple pieces, choc chips etc.)
¼ cup rolled oats for sprinkling on top

what you do:

Preheat convection oven to 180 deg C
( using fan forced oven, same temp just shorten cooking time)
Cream butter and sugar
Add eggs, mix well
Add 1 cup rolled oats, cinnamon & flour, mix well (keep remaining ¼ cup oats to sprinkle on muffins before putting in oven)
Add maple syrup and chunks of banana, mix gently
Spoon mixture into greased muffin tray or wrappers, adding whole blueberries as you go. Sprinkle with oats.
Bake in oven 180 deg C for approx 15 – 25 mins depending on size.

*Rapadura sugar is an organically grown unprocessed sugar derived from pure sugar cane juice, which is then dried & ground.


©Jane Grover 2008  JaneCooks Nov 2008