Pies
and Tarts
Recipes - De Luex Mincemeat Tart Recipe
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
Method:
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.
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.
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.
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.