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Mince Pie Tart

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About the bake

The glorious Mince Pie is a staple for any Christmas get-together, but sometimes just one small tart is not enough to keep the Christmas cravings at bay. Because of this we have created a giant Mince Pie Tart. Using homemade mincemeat packed with fruits, spices and the finest unrefined muscovado sugar from Billington's, this pie will really stand out from the crowd. Plus any leftover mincemeat can be jarred up and given as a thoughtful handmade gift to loved ones. 

435Total Time
4Prep Time
35Bake Time
8Serves
A little effort

Method

  1. Step 1:

    A day in advance; prepare the mincemeat by combining together all of the ingredients, with the exception of the brandy in a large heatproof mixing bowl. Cover with a clean tea towel and leave to mature overnight.

  2. Step 2:

    The following day preheat the oven to 110°C (225°F) and lightly cover the mixing bowl with tin foil before placing inside. Bake for 3 hours, then leave to one side to cool.

  3. Step 3:

    As it begins to cool, gently stir the mixture breaking up any fat on the surface and allowing it to coat the other ingredients.

  4. Step 4:

    Stir the mixture again once it is almost fully cooled and gradually pour in the brandy. Leave the mixture to one side whilst you make the pastry case for the tart.

  5. Step 5:

    To make the pastry; place the flour and butter in a food processor and pulse until the mixture represents fine breadcrumbs. Alternatively, you can rub together the ingredients using your fingers.

  6. Step 6:

    Add the light muscovado and pulse again or stir to combine.

  7. Step 7:

    Next add the egg yolk and 1 tbsp of iced water and stir with a blunt edged cutlery knife until the pastry comes together.

  8. Step 8:

    Bring the pastry together into a disc with your hands, wrap in clingfilm and chill for 30 minutes.

  9. Step 9:

    After your pastry has chilled, lightly dust a work surface with plain flour, roll it out to around 3mm thick and line a 9" fluted flan tin with it. Prick the base with a fork and chill for another 30 minutes. Leave aside any additional pastry for the star decorations on top of the tart.

  10. Step 10:

    Whilst your pastry is chilling, preheat the oven to 200°C (180°C fan, gas mark 6)

  11. Step 11:

    Cut a circle of baking parchment and place over your pastry case, filling it with ceramic baking beans on a baking sheet for 15-20 minutes.

  12. Step 12:

    Carefully remove the parchment paper and beans, return the tin to the oven and bake for a further 5-8 minutes or until the pastry is cooked through and golden.

  13. Step 13:

    Add the mincemeat to the pastry base and finish with the pastry star decorations. Brush the top of the pastry stars with the beaten egg glaze.

  14. Step 14:

    Bake in the oven for 30-35 or until the stars are golden.

  15. Step 15:

    Serve with whipped cream or brandy cream.

Ingredients

  • For the Pastry

    • 275g Plain white flour
    • 190g Butter (unsalted)
    • 60g Billington's Unrefined Light Muscovado Sugar
    • 1 Egg yolk (free range) (medium)
    • 1 tbsp Iced water
    • 1 Eggs (free range, medium) (for glazing)
  • For the Mincemeat

    • 225g Bramley apples (cored and chopped small, unpeeled)
    • 1/2 tsp Cinnamon (ground)
    • 1/2 tsp Nutmeg (ground)
    • 1 1/2 tsp Mixed spice
    • 3 tbsp Brandy
    • 115g Sultanas
    • 115g Raisins
    • 115g Currants
    • 115g Shredded suet
    • 115g Whole candied peel (finely chopped)
    • 150g Billington's unrefined dark muscovado
    • 1 Oranges (zest & juice)
    • 1 Lemons (zest & juice)

Utensils

  • Large heatproof mixing bowl
  • Tin foil
  • Food processor
  • Measuring jug
  • Measuring spoons
  • Cutlery knife
  • Clingfilm
  • Star cutter
  • Parchment paper
  • Baking beans
  • Pastry brush
  • 9in fluted flan tin

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