Mulled wine cranberry curd meringue pie
Mulled wine cranberry curd filled pie with spiced pastry and meringue.
Ingredients
For the pastry
- 110 grams unsalted butter cold
- 220 grams plain flour
- 3 tbsp brown sugar
- 1 medium egg (plus one for brushing the pastry)
- 1 egg yolk
Mulled wine cranberry curd
- 200 grams cranberries
- 125 ml red wine
- 100 ml water plus 100ml more
- 2 cinnamon sticks
- 2 star anise
- 3 egg yolks
- 125 grams caster sugar
- 1 small orange
- 45 grams butter cut into small cubes
meringue
- 1 egg white 35 g
- 65 grams caster sugar
Instructions
For the pastry
- Grate the butter or cut into small chunks, then add to a bowl with the flour, sugar, cinnamon and ginger a pinch of salt and rub in.Once it resembles fine bread crumbs add the whole egg and mix, then add the yolk and bring together into a ball of dough, cover and let rest for 25 minutes in the fridge.Preheat the oven to 180c 350fOn a floured surface roll out the pastry thinly and line a pie dish with it, cut off excess dough and crimp edges. line with baking paper and add baking weights and blind bake for 20 minutes.Remove paper and brush with a beaten egg and bake for a further 20 minutes until golden.You can use the off cuts to make the decorations for the top if you wishlet cool.
Mulled wine cranberry curd
- Add cranberries in a pan, then add the sliced orange, the cinnamon and star anise with the red wine and 100ml water.
Simmer for 5 to 10 minutes until the cranberries have broken down and the liquid has reduced. Leave for 5 to 10 minutes to infuse
Remove the orange slices, cinnamon and star anise and Add the final 100ml water and purée in a food processor then pour through a sieve and push the mixture through back into the pan. Add the sugar and egg yolks wish together and stir constantly over a medium heat until the curd thickens and coats the back of the spoon. Remove from heat and pour through sieve again and then stir in the butter.Leave to cool.Pour into cooled tart shell and chill until read to serve
For meringue
- Whip the egg white until it reaches soft peaks, then add the sugar a spoonful at a time. once it is all added turn up the mixer to high speed and whip for 5 to 6 minutes until it is thick and glossy.spoon onto pie and use a blow torch to toast it.