Baking: Sweet


Mincemeat, Fruit and Berry Crumble Tart

An unique flavour combination of sweet and spicy SAFARI minced fruit .

There is no need to enjoy delicious SAFARI fruit mince only in Christmas Mince Pies. This recipe combines the delicious flavours superbly in a tart to be served all year round with friends! Credit : PLUM Winter issue 21 , 2013


Sweet Shortcrust Pastry
125 g butter
80 g castor sugar
1 egg
250g SASKO cake flour
15 ml ice cold water
1 ( 410 g ) can apricots
1 ( 410 g ) can apples
250 g SAFARI fruit mincemeat
250 g Frozen Berries
15 ml lemon juice
50 g SASKO cake flour
50 g SAFARI ground almonds
50 g butter
50 g soft brown sugar
30g SAFARI flaked almonds
To serve
custard or cream
Makes 1 tart


Sweet Shortcrust Pastry

Process the butter and castor sugar in a food processor.

Add the egg and mix for 15 seconds.

Add the cake flour and pulse for a few seconds, until the dough comes together. If it seems to dry, add the water.

Gently  bring together, cover in cling film and chill for 30 minutes.

Preheat the oven to 180° C. Roll out the pastry onto a lightly floured surface and use to line a 22cm quiche tin.  Bake blind.


Place the ingredients into a mixing bowl and gently combine.

Spoon the mixture into the prebaked pastry case and place onto a baking tray.


Mix the flour and ground almonds in a bowl.

Add the butter and sugar and rub the mixture together, using your fingertipe, until the mixture resembles breadcrumbs.

Add the flaked almonds and mix.

Sprinkle the crumble over the fruit tart and bake in the oven for 25- 30 minutes, or until the crumble is crisp and golden brown. Serve the tart hot with Moir's custard or at room temperature with whipped cream.


1 tart

To bake blind: prick the base of the pastry case with a fork and line the case with baking paper.  Fill with dried baking beans.  Bake for 10 minutes .  Remove the baking beans and paper and bake for 5 minutes. Remove from the oven and allow to cool for a few minutes.