Mince Pie Tart
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Mince Pie Tart
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Mince Pie Tart with a homemade sweet shortcrust pastry and ready-made mincemeat, a delicious Christmas dessert that is full of festive flavours. This tart is basically a giant mince pie topped with star-shaped pastry and lightly dusted with icing sugar for an even more indulgent touch. A family-favourite christmassy treat that is so easy to make with a handful of ingredients.
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Ingredients
- 250 g plain flour ( 2 cups)
- 125 g butter (½ cup)
- 3 tablespoon granulated sugar
- 1 egg
- 1 tablespoon milk
- 1 tablespoon icing sugar ( confectioners' sugar)
- 2 jars mincemeat ( 2 x 400 g / 2 x 13 oz)
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Instructions
- To make the shortcrust pastry, sift the flour in a large mixing bowl, add the cold butter cut into cubes, and use your fingertips to rub them together until you get a mixture that resembles breadcrumbs.
- Add the granulated sugar and mix to combine everything.
- Beat the egg well in a small bowl, then add it to the mixture together with the milk.
- Knead everything into a dough that does not stick to the hands.
- Cover the dough in clingfilm and refrigerate for 20 minutes.
- Preheat the oven to 200 degrees Celsius ( 390 Fahrenheit).
- Use a rolling pin to roll out the dough, and lay it onto the pie dish, pressing it down gently.
- Use a fork to prick the dough in several places.
- To remove the excess dough, use the rolling pin to roll it out.
- Cover the dough with non-stick paper and arrange baking beans onto the bottom of the pastry.
- Bake for 15 minutes, then remove the paper and beans.
- Spoon out the mincemeat over the bottom of the pastry.
- Cut out star shapes from the ramaining dough, and arrange them over the pie.
- Drop the oven temperature to 180 degrees Celsius (350 Fahrenheit) and bake for a futher 15 minutes.
- Remove the pie from the oven and allow it to cool down completely in the dish.
- Dust with icing sugar.
Notes
- Handle the pie with care once it comes out of the oven - the mincemeat filling is extremely hot and can cause burns. Do not remove the pan from the dish straight away, as the hot filling is quite heavy and the pastry will collapse.
- Allow the pie to cool down completely in the dish it was baked, then you can use a sharp knife to run it around the edges of the pie to help it pop out - it should be quite easy to do so.
Nutrition Information
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Calories
257kcal
(13%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
111mg
(5%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
423IU
(8%)
Calcium
14mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 111mg | 5% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 423IU | 8% |
| Calcium | 14mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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