Mince Pie Tart

Method

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.

   • 225g Bramley Apples (Cored and Chopped Small, Unpeeled)
   • ½ tsp Cinnamon (Ground)
   • ½ tsp Nutmeg (Ground)
   • 1½ tsp Mixed Spice
   • 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)

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. 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. 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. 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.

   • 275g Plain White Flour
   • 190g Butter (Unsalted)

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

   • 60g Billington's Unrefined Light Muscovado Sugar

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.

   • 1 Egg Yolk (Free Range) (Medium)
   • 1 tbsp Iced Water

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

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.

   Top Tip: How to Blind Bake Pastry

   How to Blind Bake Pastry

   Find out more

   Begin by lightly greasing your pastry base.

   Next lightly dust the inside of your tin with flour. Tip your tin over and tap the bottom to remove any loose, excess flour that is not stuck to your tin. 

   Roll your pastry out to the thickness of a £1 coin, then carefully roll up over your rolling pin, lift and position above the tin and unroll. 

   Use a small ball of leftover pastry to press the pastry in to place around the rim and base of the tin. Leave an overhang of pastry around the sides when baking as your pastry may shrink in the oven.

   Prick the base of your pastry with a fork.

   Cover the pastry with parchment paper then fill with ceramic baking beans. Alternatively you could use dried pulses or rice. Bake in the oven for 15 minutes or until the pastry has firmed up (follow the bake time specified in your recipe) then remove the baking beans and paper and bake for a further 5 minutes until the pastry becomes golden in colour.

   If you are new to pastry baking you might come across the confusing terminology "blind baking" in your recipe. This simply means baking your pastry before adding in the filling.

   Follow our simple how to guide below to avoid a soggy bottom.

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

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. 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. 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.

    • 1 Eggs (Free Range, Medium) (for glazing)

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

15. Serve with whipped cream or brandy cream.