Pies And Tarts Recipes - De Luex Mincemeat Tart

Ingredients

• 225g/2 cups plain flour

• 10ml/2 tsp ground cinnamon

• 50g/1/2 cup walnuts, finely ground

• 115g/1/2 cup butter

• 50g/2 tbsp caster sugar, plus extra for dusting

• 1 egg

• 2 drops vanilla essence

• 15ml/1 tbsp cold water

FOR THE MINCEMEAT

• 2 eating apples, peeled, cored and grated

• 225g/generous 1 1/2 cups raisins

• 115g/1/2 cup dried apricots, chopped

• 115g/1/2 cup ready-to-eat dried figs or prunes, chopped

• 225g/8oz green grapes, halved and seeded

• 50g/1/2 cup chopped almonds

• finely grated rind of 1 lemon

• 30ml/2 tbsp lemon juice

• 30ml/2 tbsp brandy or port

• 1.5ml/1/2 tsp mixed spice

• 115g/generous 1/2 cup soft light brown sugar

• 25g/2 tbsp butter, melted

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Method:

1. Process the flour, cinnamon, nuts and butter in a food processor or blender to make fine crumbs. Turn into a bowl and stir in the sugar. Beat the egg with the vanilla and water and stir into the dry ingredients. Form a soft dough, knead until smooth, wrap and chill for 30 minutes.

2. Mix the mincemeat ingredients together. Use two-thirds of the pastry to line a 23cm/9in, loose-based flan tin. Push the pastry well into the edges, then trim. Fill with the mincemeat.

3. Roll out the remaining pastry and cut into 1cm/1/2in strips. Arrange the strips in a lattice over the top of the pastry, wet the joins and press them together. Chill for 30 minutes.

4. Preheat a baking sheet in the oven at 190C/375F. Brush the pastry with water and dust with caster sugar. Bake the tart on the baking sheet for 30-40 minutes. Cool in the tin on a wire rack for 15 minutes. Then remove the tin.