2 cups mixed dried fruit
1/4 cup honey
grated rind of 1 orange
1/2 cup orange juice
1/2 cup water
1 tablespoon arrowroot
1 tablespoon brandy
1 quantity rich short crust pastry (page see below)
beaten egg white to glaze
caster sugar for sprinkling
whipped cream for serving
1/4 cup honey
grated rind of 1 orange
1/2 cup orange juice
1/2 cup water
1 tablespoon arrowroot
1 tablespoon brandy
1 quantity rich short crust pastry (page see below)
beaten egg white to glaze
caster sugar for sprinkling
whipped cream for serving
method
1. Place dried fruits, honey, orange rind and juice and half the water in a saucepan and bring slowly to the boil. Simmer gently for 10 minutes.
2. Blend arrowroot with remaining cold water and stir into fruit mixture. Stir constantly until thickened and bubbling.
3. Stir in brandy, remove from heat and leave until cool.
4. Divide pastry into two portions, one slightly larger than the other.
5. Roll out larger portion and line a greased 20 cm (8 inch) pie plate. Roll out remainder for top.
6. Fill lined pie plate with cooled fruit mixture, moisten pastry edge with water and place top in position.
7. Press edges to seal, then crimp. Glaze with beaten egg white, sprinkle with caster sugar and prick top with a skewer.
8. Bake in hot oven 200-230°C (400-450°F) for 15 minutes, reduce to moderate 180-190°C (350-375°F) and cook for further 25 to 30 minutes until pastry is golden.
9. Serve warm or cold with whipped cream.
pinch salt
125 g (4 oz) butter
1 tablespoon caster sugar
1 egg yolk
2 teaspoons lemon juice 2 tablespoons cold water
1. Sift flour and salt into a mixing bowl.
2. Add butter and rub lightly into flour with the fingertips.
3. When mixture resembles fine breadcrumbs, stir in sugar and make a well in the centre.
4. Add egg yolk, lemon juice and enough cold water to mix to a slightly crumbly stiff dough.
5. Knead lightly, cover with clear plastic and chill for at least an hour before using.
2. Blend arrowroot with remaining cold water and stir into fruit mixture. Stir constantly until thickened and bubbling.
3. Stir in brandy, remove from heat and leave until cool.
4. Divide pastry into two portions, one slightly larger than the other.
5. Roll out larger portion and line a greased 20 cm (8 inch) pie plate. Roll out remainder for top.
6. Fill lined pie plate with cooled fruit mixture, moisten pastry edge with water and place top in position.
7. Press edges to seal, then crimp. Glaze with beaten egg white, sprinkle with caster sugar and prick top with a skewer.
8. Bake in hot oven 200-230°C (400-450°F) for 15 minutes, reduce to moderate 180-190°C (350-375°F) and cook for further 25 to 30 minutes until pastry is golden.
9. Serve warm or cold with whipped cream.
Rich Short Crust Pastry
2 cups plain flourpinch salt
125 g (4 oz) butter
1 tablespoon caster sugar
1 egg yolk
2 teaspoons lemon juice 2 tablespoons cold water
1. Sift flour and salt into a mixing bowl.
2. Add butter and rub lightly into flour with the fingertips.
3. When mixture resembles fine breadcrumbs, stir in sugar and make a well in the centre.
4. Add egg yolk, lemon juice and enough cold water to mix to a slightly crumbly stiff dough.
5. Knead lightly, cover with clear plastic and chill for at least an hour before using.
serving amount
serves: 6 - 8
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