Mince Pie Tart

  • Total Time

    4h 35m
    • Prep Time

      4h 0m
    • Bake Time

  • Serves


  • Skill Level

  • 0 Reviews

    No ratings yet

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. 


  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
  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.

Let's Bake

The easiest way to follow a recipe


  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!