Some of you that have been following me from the get-go may remember that I don’t celebrate Christmas on the 25th of December. That is, we don’t celebrate the Birth of Christ until January 7th. I am Macedonian Orthodox and since we still follow the Old Calendar, or the Julian Calendar, Christmas for us is two weeks later.
But, that doesn’t mean that I don’t get to stuff my face on Christmas Day with the rest of you.
My father’s Aunt and her family are Catholic, thus on Christmas Day (25th of December) at around 2 in the afternoon we get together at their house and we eat. And eat. And eat.
They serve some of the best food; ham, turkey, parsnips, creamy cauliflower, potatoes… the list goes on.
But, for dessert Aunty Lilly only serves one delicious, traditional English Fruit Cake. They came to the States over 15 years ago from England, and this dessert serves as a reminder of their home away from home.
When she serves the cake, she pours brandy over it, lights it up, dims the lights, and everyone starts to sing, “We Wish You a Merry Christmas”. Oh, it is such a beautiful moment.
Each person gets a slice of cake and, the best part, warm heavy cream on top of the cake slice! Oh my word. Best stuff ever.
This year she and her family will be celebrating Christmas in England, and that means no fruit cake for me! Booooo!
So, instead of waiting for a whole year to get my piece of the cake, I will be making these boozy fruit tartlets, again. Close enough, don’t you think?
I ate a couple of them before I took the photos. Oooops. I couldn’t resist.
I should tell you that you will end up with enough dough for two tarts. Save one of them for Monday’s post. I have a very special recipe to share with you.
I’m linking this up with TidyMom’s I’m Lovin’ It
For the Fruit Filling
- 1/2 cup golden raisins
- 1/2 cup dark raisins
- 1/2 cup dried cranberries
- 2 tablespoons Brandy or Rum
- 1 cup cranberry juice
- 1/2 cup chopped pecans, toasted
- 1/4 teaspoon ground cinnamon
For the Tart Crust
- Adapted from Nick Malgieri’s “Bake! Essential Techniques for Perfect Baking”
- Makes two 10-inch tarts. We will only need one (1) for this recipe.
- 2 cups all-purpose flour
- 1/3 cup sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 8 tablespoons butter, cold, cut into 10 pieces
- 2 whole eggs
- 1 egg, lightly beaten
- Turbinado Sugar
- Warm Heavy Cream (optional)
For the Fruit Filling
- Combine all ingredients, except for pecans and cinnamon, in a small saucepan and bring to a boil.
- Turn down the heat, and let simmer for 10 minutes, or until almost all liquid is absorbed.
- Remove from heat and mix in the pecans and cinnamon. Set aside.
For the Crust
- Combine the flour, sugar, baking powder, and salt in a food processor and pulse a few times to mix.
- Add the butter and pulse until the butter is completely mixed in.
- Add the eggs and process until the dough forms a ball.
- Transfer the dough to a lightly floured work surface, divide the dough in half, and flatten each half into a disk.
- Cover with plastic wrap and let sit in the refrigerator for 30 minutes.
- Preheat oven to 350.
- Prepare the crust by taking one of the disks of dough from the refrigerator.
- Let sit at room temperature for 5 minutes.
- Flour your work surface and roll out the dough to about a 13-inch diameter disk.
- Spray a 12-cup cupcake pan with cooking spray.
- Using a 3-inch round cookie cutter, cut dough into 12 rounds.
- Press each round into the greased pan, pressing up the sides.
- Collect all the scraps and, again, roll out the dough.
- Using smaller cookie cutters, cut out 12 shapes. Set aside.
- Fill each tartlet with fruit filling.
- Top with shaped dough.
- Brush tops and edges with egg.
- Sprinkle with turbinado sugar.
- Bake for 15 to 20 minutes, or until golden brown.
- Let cool in pan for 5 minutes.
- Pop out each tartlet using a thin knife and transfer to a rack to cool completely.
- Serve with warm heavy cream.