Recipes

Preparation

Place fruit medley and brandy in a 1 litre Pyrex jug, cover and microwave on high for 3-4 minutes to infuse the fruit with liquor. Uncover and set aside to cool. Cream butter and sugar. Add flour, almond meal and eggs combining well. Refrigerate mix for 15 minutes. Preheat the oven to 170c. Grease a 24 cm round cake tin and line the base with baking paper. Spread brandied fruit over the base of container and then pour tart mix into the tin and spread evenly. Bake for 30 minutes then check to see if skewer comes out cleanly from the centre.