Recipe

Rose & raisin one-crust tart

by Saliha Mahmood Ahmed

An Indo-Persian twist on the classic mince pie from Masterchef winner Saliha Mahmood Ahmed

I am totally rose obsessed! There is nothing quite like the floral perfume that fills the room when this beautiful creature emerges from the oven. Making it in one crust means that you really don’t need any fancy equipment whatsoever, and you can create either one large pie or several smaller ones using the same technique. Use my recipe for mincemeat or use your favourite brand and add rose petal jam and rosewater.

Ingredients

For the mincemeat:
200g currants
200g raisins
100g sultanas
1 cooking apple, diced into 2cm cubes
80g butter
½ tsp cinnamon powder
120g light muscovado sugar
3 tbsp rose petal jam
3 tbsp rosewater

For the pie:
225g plain flour
50g soft brown sugar
100g cold butter
1 egg, separated into the yolk and white
1 tbsp granulated sugar
2 tbsp ground almonds
Dried rose petals to garnish

Method

To prepare the mincemeat, combine all the ingredients except the rose petal jam and rosewater in a pan. Allow the contents of the pan to melt over a low heat and simmer for 12 mins. Leave to cool, then combine with the rose petal jam and rosewater. Place in a sterilised jar in the fridge.

To make the pastry, sieve the flour into a bowl. Add the soft brown sugar and cubes of cold butter. Rub lightly together using your fingertips, until it forms a mixture that resembles breadcrumbs. Add just enough water to form a soft dough, cover with cling film and place in the fridge for at least 30 mins. The colder the pastry, the easier it is to work with.

Dust flour liberally onto a piece of greaseproof paper. Place the pastry ball in the centre of the paper then roll out into a rough circle 30cm in diameter and the thickness of a 50p coin. Lift the paper and pastry onto a baking sheet.

Brush the egg yolk onto the pastry and sprinkle with the ground almonds. Pile the mincemeat filling into the centre, leaving a 5-7cm rim of pastry clear of filling. Carefully fold this rim over the filling, leaving a central area of mincemeat uncovered. Complete uniformity is not important. Brush the outer rim of the pastry with the egg white and sprinkle with the granulated sugar. Cut a piece of greaseproof paper into a circle of approximately 8cm diameter and use to cover the exposed mincemeat, so that it doesn’t singe. Bake at 180C for 30 mins, until golden brown.

Serve garnished with dried rose petals. I will leave it for you to decide whether you wish to eat this with double cream or custard!

Recipe: Saliha Mahmood Ahmed
Images: Kim Lightbody