Easy Mincemeat Tart
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
12 slices
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Calories
414 kcal
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Course
Dessert, Baked Goods
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Cuisine
British
Easy Mincemeat Tart
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This beautiful star-topped mincemeat tart makes a wonderful Christmas dessert. It’s essentially a giant mince pie – but in an attractive fluted tart shape, topped with pastry stars. Better still – it’s super easy to make, even if you are not great at pastry!
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Ingredients
- 300 g plain flour
- 150 g butter cut into 1cm cubes (ish!)
- 50 g caster sugar
- 2 eggs beaten (use 1½ in the pastry and ½ for the egg wash)
- 822 g mincemeat (approximately 2 jars – I use Robertson's Classic Mincemeat)
- icing sugar (US – confectioners’ sugar), for dusting
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Instructions
- Place the plain flour and cubed butter in a large mixing bowl. Rub the butter into the flour until it resembles breadcrumbs.
- Stir in the sugar. Then stir in 1½ beaten eggs – or until the pastry starts to come together. If 1½ eggs is not enough liquid, use a tiny bit of water to help the pastry come together.
- Bring the pastry together into a ball, wrap with clingfilm and place in the fridge for 1 hour. (Also put the remaining ½ beaten egg in the fridge, covered, until needed for egg-washing later.)
- After 55 minutes, grease a fluted tart tin with butter and preheat your oven to 180C / 160C fan / gas mark 4 / 350F. Place a baking tray in the oven to heat up (This will provide extra heat to the base of the tin, to help avoid a soggy bottom!)
- Roll your pastry out on a floured surface until it is big enough to completely line the tin (with some overhang / offcuts for the stars).
- Line your greased tin with the rolled-out pastry, taking care to press the pastry into the edges and indentations of the tin, then trim off the excess pastry / overhang. (I find the easiest way to do this is to roll the rolling pin over the top of the tin.
- Fill the pastry tart with the mincemeat, taking care to ensure it is spread out all the way to the edges and completely flat.
- Gather the pastry offcuts up into a ball and roll out, on a floured surface, to a thickness of approximately 3mm.
- Use star shaped cutters to cut out stars of assorted sizes. Place the stars on top of the mincemeat to make an attractive pattern.
- Brush the top edge of the tart and the stars with the remaining beaten egg.
- Place the tart on the pre-heated baking tray, in your preheated oven for 25-30 minutes, or until nicely browned on top. The mincemeat should be just gently bubbling, and the pastry should be fully cooked - including on the bottom - after this length of cooking time.
- Remove from the oven when cooked and allow to cool for 15 minutes in the tin, or until cool enough to handle safely.
- When cool enough to handle, remove the tart from the tin (carefully as the pastry will be fragile!) and allow to cool completely on a wire cooling rack.
- When cool, dust with icing sugar (use either an icing sugar dredger or a sieve), so it has the appearance of having been lightly dusted with snow.
- Serve with cream, custard or ice cream.
Equipments used:
Notes
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
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Calories
414kcal
(21%)
Carbohydrates
74g
(25%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
54mg
(18%)
Sodium
474mg
(20%)
Potassium
40mg
(1%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Vitamin A
352IU
(7%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 74g | 25% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 474mg | 20% |
| Potassium | 40mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 352IU | 7% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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