| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 8 |
|
Sheets filo pastry; up to 12 |
| 1 |
lb |
Minced pork |
| 2 |
g |
Butter |
| 1 |
tb |
Redcurrant jelly |
| 8 |
oz |
Large pitted prunes soaked in a little |
|
|
; tea |
| 2 |
g |
Demerara sugar |
| 1 |
tb |
Honey |
| 1/4 |
ts |
Cinnamon |
|
|
Almonds |
| 1 |
|
Orange; zest of |
| 1 |
|
Lemon; zest of |
| 1 |
|
Diced skinned Granny Smith apple |
| 1 |
|
Egg |
| 2 |
tb |
Double cream |
INSTRUCTIONS
Pre-heat the oven to 200C/400F. Line a well buttered flan ring with 5
layers of filo pastry, brushing each layer with a little egg wash or
butter. Mix together the minced pork, jelly, chopped prunes, almonds,
sugar, honey, cinnamon, orange, lemon, apple, egg and double cream.
Place into flan ring and cover with a layer of filo, then decorate
the top of the tart with more filo. Place into the oven and cook for
around 30-35 minutes. Serve with creme fraiche.
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