Mincemeat and Apple Crumble Flan with Almonds

40 minutes

Serves 6. Scroll down to Ask Lindsey to see questions she has answered on this recipe

This recipe is from Delia's Happy Christmas.

If you've got leftover mincemeat this will cheer up a January Sunday lunch beautifully.

A ready-made pastry flan case will also save you time, which we have discovered works really well when frozen first.

The Delia Online Cookery School: Another festive recipe is Christmas Stollen which you can watch being made in our video. Just click the recipe image to play.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Getting ahead with Mincemeat and Apple Crumble Flan

Asked by: Rob C

MINCEMEAT AND APPLE CRUMBLE FLAN WITH ALMONDS Hi Lindsey I am planning on making the mincemeat and apple crumble flan for Saturday. If I were to make it tomorrow evening, will it keep ok until Saturday or can I freeze until I need it? Thanks :)

Answered by Lindsey: Hello, You could freeze it but I would get everything ready tomorrow and bake it fresh. I.e. Have the raw pastry case ready in the freezer. Mix the apple, mincemeat and brandy and keep it covered in the fridge. Make the crumble topping and keep it in a bag or lidded container in the fridge. Then on Saturday it will take less that 10 minutes to brush the frozen pastry case with the melted butter, fill with mincemeat and crumble then bake it on the pre-heated tray for 40 minutes. Best wishes Lindsey

Mincemeat Apple Crumble Flan clarification

Asked by: PC

Re: Mincemeat and Apple Crumble Flan with Almonds. It says fresh pastry flan case (frozen). Does that mean I add the filling to the frozen pastry case? Or, do I de-frost? If I make my own pastry, do I freeze it?

Answered by Lindsey: Hello, Yes, you add the filling to the raw frozen pastry case. Yes, if you make your own you should freeze it to follow this recipe. Kind regards Lindsey

Freezing Mincemeat and Apple Crumble Flan

Asked by: Beep

I'd love to make the Mincemeat and Apple Crumble Flan with Almonds for guests at Christmas and freeze it ahead. As the pastry case has already been frozen, will it freeze ok and how should I reheat it if so? Thank you.

Answered by Lindsey: Hello, The pastry case is actually a frozen uncooked pastry case. That may be hard to find (it’s a while since that recipe was developed and published) but you could make your own sweet or shortcrust pastry case and freeze it before you follow the recipe Yes, once the mincemeat crumble tart is baked and cooled you can freeze it. Freeze it flat then wrap it well in foil and keep frozen for up to 3 months. Unwrap whilst frozen, put it onto a heatproof serving plate and cover and defrost overnight in the fridge before warming in the oven. Bets wishes Lindsey

Method

First, make the crumble.

All you do is place the butter, flour, sugar and cinnamon in a processor and give things a whiz until the mixture resembles crumbs. Then add the almonds and process again - not too fast - until they are fairly finely chopped but with a few chunky bits left. If you don't have a processor, in a large bowl rub the butter into the sifted flour until it resembles crumbs, then stir in the sugar, cinnamon and almonds (which you can chop by hand). Now chop the apples into small pieces - a mini chopper will make light work of this. Then mix them in with the mincemeat in a bowl, along with the brandy.

Then brush the inside of the pastry case with a little melted butter and sprinkle the semolina evenly over the base. Place on the hot baking sheet and spoon in the apple mixture, pressing it down well. Then, simply sprinkle the crumble all over the apple mixture. Using the flat of your hands, press it down quite firmly; the more tightly it is packed together, the crispier it will be.

Put the tart on the centre shelf of the oven, reduce the temperature down to 190C/gas mark 5 and bake for 40 minutes, by which time the apples will be soft and the topping golden brown and crisp. Leave it to rest for 10-15 minutes before serving dusted with icing sugar.