Mincemeat Tart
Mincemeat is often made before and letting it macerate in jars for a few weeks. However, this recipe is a little different in that it is just stewed for a short time which allows the fruits to absorb the liquids and is ready to use the next day.
[adrotate group="2"] [adrotate group="4"]- 100g/3.5oz Butter (diced)
- 2 Apples (peeled and finely chopped)
- 1 Cup/180g Raisins
- 1 Cup/150g Currents
- 1 Cup/180g Cranberries
- ½ Cup/80g Candied Mixed Peel
- 1 Cup/200g Packed Light Brown Sugar
- ½ Tsp Cinnamon
- ¼ Tsp Nutmeg
- ¼ Tsp Ginger
- 1⁄8 Tsp Cloves
- ¼ Tsp Salt
- 1⁄3 Cup/75ml Brandy
- 500g/17.6oz Plain Flour
- 125g/4.4oz Butter (Salted)
- 125g/4.4oz Trex (Vegetable Fat)
- Ice cold water to bind the pastry
- 1 Egg (Yolk)
- ½ Tbsp Milk
Place all ingredients, except the brandy in a large saucepan. Cook, over medium low heat, stirring often until the butter has melted.
Then simmer, stirring occasionally, for about 10 minutes. Remove from heat and stir in the brandy.
Let it cool completely, then transfer to a covered container and refrigerate overnight.
The mincemeat can be stored in the refrigerator for up to a month.
If storing longer than a week, stir a little alcohol once or twice a week to keep it from drying out and to preserve the mincemeat.
Butter grease a 28cm/11-inch tart pan. Lay out the pastry in your and chill in the fridge for 45 minutes.
Cut out the stars. Lay them on baking paper and refrigerate for 30 minutes or until ready to use.
Remove the tart pan from fridge and fill with mincemeat filling. Dot (push down into filling) with 1 tablespoon (14g) butter that has been cut into small pieces.
Starting from the outer edge place the pastry stars slightly overlapping over the filling with a few small ones on top.
Brush the inside of the pastry and stars with egg wash and bake in oven 190C/375F for about 45 minutes or until pastry is golden.
Remove from oven and place on a wire rack to cool.
Serve warm or at room temperature.
Enjoy!