Mincemeat Tart

Ingredients:

For the Pastry:
245g plain flour
1 tsp salt
65g cold butter
65g cold margarine
80ml ice-cold water (about)

For the Filling:
900g prepared mincemeat
finely-grated zest of 1 lemon

To Finish:
1 egg yolk, beaten with 2 tbsp milk
2 tbsp light rum
3 tbsp chopped pecan nuts or chopped walnuts

Method:

Begin with the pastry. Combine the flour and salt in a bowl then add the butter and margarine and cut into the flour with two knives until the mixture resembles small peas. Sprinkle over about 80ml of the ice-cold water, or enough to bring the mixture together as a dough. Shape this into a ball then cover in clingfilm (plastic wrap) and refrigerate for 60 minutes to firm up.

In the meantime, mix together the mincemeat and lemon zest in another bowl then set aside until the pastry has rested.

When the pastry has chilled sufficiently cut off about 2/3 then roll this out on a floured work surface until large enough to cover the sides and base of a deep 22cm diameter pie dish. Use the pastry to line the dish then remove any excess from the edges with a sharp knife.

Add the mincemeat mix to the dish then combine the pastry and roll out. From this cut out 10 strips about 2cm wide that are long enough to stretch across the tart. Arrange 6 of the strips in a crosswise fashion across the pie then arrange the four remaining strips lengthwise. Once done, crimp the edges of the pastry together with the tines of a fork then trim off any excess.

Beat together the egg yolk and milk then brush this across the top of the tart to glaze. Transfer to an oven pre-heated to 210°C and bake for 10 minutes then reduce the oven temperature to 180°C and bake for a further 10 minutes, or until the pastry is lightly browned and the tart is cooked through.

Take out of the oven, sprinkle the rum and chopped nuts over the top then allow to cool before slicing and serving. This tart can be served warm as a dessert or it can be served cold.

Find more Thanksgiving Recipes Here and more Christmas Recipes Here.

Mincemeat Tart

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