Mince Pie Tart

Ingredients

Sweet Cinnamon Pastry
  • 13.4oz-380g plain flour (sifted)
  • 5.2oz-150g unsalted butter/lard (cold & cubed)
  • 1 egg yolk (free-range)
  • 4.2oz-120g golden caster sugar
  • 2 teaspoons ground cinnamon
  • 9 tablespoons water
Filling
  • 1 large cooking apple (peeled, finely diced)
  • 3 tablespoons spiced rum
  • 1 teaspoon all spice
  • ½ teaspoon ground nutmeg
  • 10.5oz-300g sultana, raisin and currant mix
  • 1.7oz-50g mixed peel
  • Zest & juice of 1 orange
  • Zest & juice of 1 lemon
  • 1 teaspoon ground ginger
  • 5.2oz-150g dark brown sugar
  • 3.5oz-100g shredded suet
  • 1oz-30g ground almonds
Topping & Decoration
  • Pastry lattice strips
  • Sprinkle of golden caster sugar
  • Dusting of icing sugar (to decorate)

Method

  1. To start, prepare the filling. Add all the filling ingredients (apart from the rum) to a large mixing bowl and combine together using a spoon. Cover with cling-film and pop in the fridge for at least 4 hours (I did mine overnight)
  2. Continue by pre-heating the oven to 284˚f/140˚c regular oven or 248˚f /120˚c fan assisted oven. Spoon the filling into an ovenproof dish and pop in to the oven for 1 hour (the suet should have melted). Remove from the oven and stir at intervals until it is cool. Add the rum and stir through. Cover and set to one side until ready to use later
  3. Next, prepare the pastry. Place the butter and flour in a large mixing bowl and rub together with cold fingers until it resembles fine breadcrumbs. Really take your time to do this thoroughly
  4. Add the ground cinnamon and golden caster sugar. Mix well. Follow with the water and the egg yolk. Combine again until smooth and roll into a smooth ball. Wrap in cling-film and chill in the fridge for at least one hour
  5. Next, flour a surface and roll out the pastry (don’t worry if it keeps breaking apart, just roll it out so it is about £1 coin thick and save some to make the lattice strips) and place it into a greased 23cm/9” flan/tart tin and set to one side. Fill out the whole tin and prick the base with a fork several times to stop the pastry from rising, squish the pastry neatly into the sides of the tart tin, leaving some overhang. Pop back into the fridge for 1 hour
  6. Whilst the pastry is chilling, roll out the reserved pastry and cut into strips work in the over and under method to create a lattice effect. Keep to one side until ready to drape over the top
  7. When you are ready to proceed, pre-heat oven with an oven tray inside to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven
  8. Spoon the filling into the pastry case. Smooth it out evenly. Drape the lattice pastry over the top, pinching the strip edges to the pastry case sides to secure it. Cut off the pastry overhang from around the sides to give neat edges
  9. Sprinkle with golden caster sugar and place on top of the baking tray in the oven. Bake for 40 minutes. Remove from the oven, allow to cool for 10 minutes before removing from the tin
  10. Dust with icing sugar, serve and enjoy hot or cold. Goes beautifully with a brandy cream

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