The Groes Inn, Conwy - Andy Sheridan - Festive crumble tart with mulled wine coulis and lemon cream

PUBLISHED: 11:02 20 January 2010 | UPDATED: 16:35 20 February 2013

The Groes Inn - Festive crumble tart

The Groes Inn - Festive crumble tart

This recipe for Festive crumble tart with mulled wine coulis and lemon cream was created by Andy Sheridan, chef at The Groes Inn, near Conwy.

Festive crumble tart with mulled wine coulis and lemon cream

(Serves two)

This tasty tart recipe was created by Andy Sheridan, chef at The Groes Inn, near Conwy. Andy, originally from Liverpool,
has spent the past two years at the inn, the first licensed house in Wales.


Ingredients

For the sweet pastry:
250g/9oz flour
200g/7oz butter
100g/3 oz icing sugar
Pinch salt
1 egg yolk
1 drop of vanilla or lemon essence

For the crumble topping:
80g/3 oz flour
50g butter
25g soft brown sugar
20g oats
For the filling:
200g chopped cooking apples
90g cranberries
2 large oranges cut into segments
2 shots of brandy or Grand Marnier
200ml water
100g caster sugar

For the mulled wine coulis
300ml of red wine
200g Demerara sugar
1 cinnamon stick
Grated nutmeg
1 orange halved
1 dried bay leaf
1 shot of gin - optional
For the lemon cream
300ml double cream
75g caster sugar
Juice lemons


Method

For the sweet pastry:
Sift flour into a bowl, make a well in the centre, add diced butter and work with finger tips until it forms a crumb like mixture.

Add the icing sugar, salt and eggs mix well until combined. Then add vanilla or lemon and knead, chill for 30mins

Roll pastry out about cm thickness cover 8cm + 8cm tart rings and blind bake for 15mins at 180c

For the filling:
Combine water and sugar, bring to boil and leave for about 3 mins until sugar begins to bubble, add chopped apples and cranberries and cook for 3-4 mins. Add
orange segments and brandy or Grand Marnier and take off heat. Take tart bases out and pour in the filling.

For the crumble topping:
In a bowl mix flour and butter until it forms a crumble like mixture, add sugar and oats. Sprinkle over a good handful of crumble topping and bake
for 20mins until golden on top. Remove from oven and serve with cream and coulis.

For the lemon cream:
Put cream and sugar in a pan and bring to boil, add lemon juice leave to cool. Transfer to bowl chill for two hours until cream has almost set.



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