Total Time
1hr 25mins
Prep 35 mins
Cook 50 mins

From the Veg soc 2006 "sinners" Christmas menu. Quorn in a meat substitute available in most supermarkets. If you cannot find it or want a vegan version sub the quorn for 325g pressed firm tofu. The onion marmalade needs to be made a day before, I often make a triple batch of the marmalade as it is wonderful with a sharp cheddar or melted on a french stick with some brie, once made it will last about 7 days in the fridge (usually gone well before that!)

Ingredients Nutrition

Directions

  1. Heat half the oil in a sauce pan and saute the onions until brown but not burned.
  2. Drain cherries and reserve the juice. Add 100ml of the juice to the onions along with the wine, cinnamon and bay leaves. Gently simmer without stirring for 1 1/2 hours or until the liquid has evaporated.
  3. Place in a Tupperware box and allow to cool with the lid off. Place a folded up sheet of kitchen towel on top and then the lid. Refrigerate overnight.
  4. For the tart (day of serving).
  5. Fry the quorn in the remaining 2 tbsp oil until golden (this can also be done the day before).
  6. Roll out the pastry to 25 x 30 cm. and placed on an oiled baking sheet. Pinch the corners together to make a "tray" shaped pastry.
  7. Remove the bay leaves from the onion marmalade. Spread 1/3 of the marmalade over your pastry base, leaving a 2.5cm border.
  8. Sprinkle over the equorn and cover with the rest of the marmalade.
  9. Arrange the cherries on top of the tart and brush the whole tart with the egg. bake for 25 minutes until pastry is crispy and golden.

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