Mince Pie Tart
1 Reviews
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.
Ingredients
For the Pastry
- 275gAllinson's Plain White Flour
- 190gUnsalted Butter (softened)
- 60gBillington's Unrefined Light Muscovado Sugar
- 1Egg yolk (free range) (medium)
- 1 tbspIced water
- 1Eggs (free range, medium) (for glazing)
For the Mincemeat
- 225gBramley apples (cored and chopped small, unpeeled)
- 1/2 tspCinnamon (ground)
- 1/2 tspNutmeg (ground)
- 1 1/2 tspMixed spice
- 3 tbspBrandy
- 115gSultanas
- 115gRaisins
- 115gCurrants
- 115gShredded suet
- 115gWhole candied peel (finely chopped)
- 150gBillington's unrefined dark muscovado
- 1Oranges (zest & juice)
- 1Lemons (zest & juice)
Method
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.
Ingredients for this step
- 225gBramley apples (cored and chopped small, unpeeled)
- 1/2 tspCinnamon (ground)
- 1/2 tspNutmeg (ground)
- 1 1/2 tspMixed spice
- 115gSultanas
- 115gRaisins
- 115gCurrants
- 115gShredded suet
- 115gWhole candied peel (finely chopped)
- 150gBillington's unrefined dark muscovado
- 1Oranges (zest & juice)
- 1Lemons (zest & juice)
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.
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.
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.
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.
Ingredients for this step
- 275gAllinson's Plain White Flour
- 190gUnsalted Butter (softened)
Step 6
Add the light muscovado and pulse again or stir to combine.
Ingredients for this step
- 60gBillington's Unrefined Light Muscovado Sugar
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.
Ingredients for this step
- 1Egg yolk (free range) (medium)
- 1 tbspIced water
Step 8
Bring the pastry together into a disc with your hands, wrap in clingfilm and chill for 30 minutes.
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.
Step 10
Whilst your pastry is chilling, preheat the oven to 200°C (180°C fan, gas mark 6)
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.
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.
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.
Ingredients for this step
- 1Eggs (free range, medium) (for glazing)
Step 14
Bake in the oven for 30-35 or until the stars are golden.
Step 15
Serve with whipped cream or brandy cream.