Mince Pie Tart
We've decided to take it up a notch this Christmas with our Giant Mince Pie Tart! It's all the warm, comforting flavours of a mince pie, but big enough to share with the whole table. Check out the recipe below.
Serves
Ingredients
For the Mincemeat
<item-todo-done>325g raisins<item-todo-done><item-todo-done>325g sultanas<item-todo-done><item-todo-done>100g dried cranberries<item-todo-done><item-todo-done>80g mixed peel<item-todo-done><item-todo-done>50g flaked almonds<item-todo-done><item-todo-done>100g dried apricots<item-todo-done><item-todo-done>2 Bramley apples<item-todo-done><item-todo-done>1 orange<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>200g dark brown sugar<item-todo-done><item-todo-done>1 tsp cinnamon<item-todo-done><item-todo-done>½ tsp all spice<item-todo-done><item-todo-done>½ tsp nutmeg<item-todo-done><item-todo-done>100g plant-based butter<item-todo-done><item-todo-done>100ml brandy<item-todo-done>
For the Pastry
<item-todo-done>320g plant-based shortcrust pastry<item-todo-done>
For the Shortbread Stars
<item-todo-done>100g plant-based butter<item-todo-done><item-todo-done>½ tsp vanilla extract<item-todo-done><item-todo-done>50g caster sugar<item-todo-done><item-todo-done>150g plain flour<item-todo-done><item-todo-done>¼ tsp salt<item-todo-done><item-todo-done>1 tbsp granulated sugar<item-todo-done>
For the Vanilla Cream
<item-todo-done>150ml plant-based cream<item-todo-done><item-todo-done>1 tbsp icing sugar<item-todo-done><item-todo-done>½ tsp vanilla extract<item-todo-done>
Before you start
Large saucepan | Box grate | Zester or microplane | Parchment paper | Rolling pin | 23cm tart tin | Baking beans or dried rice | Hand or stand mixer
For the mincemeat
- Tip the raisins, sultanas, cranberries, mixed peel and almonds into a large saucepan. Roughly chop the apricots and stir them in. Peel and grate the apple on the large side of a box grater and add that to the saucepan. Zest the orange and lemon and add to the pot. Finally, add the sugar, cinnamon, allspice, nutmeg and butter. Bring the mixture to a gentle simmer and cook for 10 minutes
- Allow the mixture to cool completely and stir in the brandy
- The mixture will keep for 6 months
For the pie case and shortbread stars
- Invert the pastry on top of the tart case and gently use your hands to press it into the casing, working the pastry along the sides of the tart case. Trim any extra casing
- Line the pastry with parchment paper (scrunching the paper so that it is more pliable). Pour over the baking beans
- Transfer to the oven and bake for 15 minutes until the pastry is slightly golden then remove the parchment and baking beans. Return to the oven and bake for a further 5-10 minutes so that the base of the pastry cooks slightly
- Add the butter, vanilla and sugar to a mixing bowl
- Using a hand mixer, mix together until you have a pale and creamy mixture. Add the flour and salt and mix it again to combine. Shape into a disc, wrap in cling film, and chill in the fridge for 20 minutes
Fill the pie and bake
- Preheat the oven to 180*C fan setting
- Line the pastry with parchment paper (scrunching the paper so that it is more pliable). Fill with the baking beans or rice and bake for 15 minutes. The pastry should be slightly golden at this point. Remove from the oven and remove the parchment and beans, and return to the oven for another 8-10 minutes. The edges should turn golden brown
- Remove from the oven and allow to cool. Trim the excess pastry with a small knife
Assemble the tart and bake
- On a lightly floured surface, roll out the shortbread dough to about 4mm thick
- Using the star cutters, cut the shortbread into different sized stars and set aside in the fridge
- Spoon the mincemeat into the pie case and flatten with the back of a spoon
- Cover the tart in foil and bake for 15 minutes. Arrange the stars on top of the mincemeat. Sprinkle each star with the granulated sugar
- Return to the oven and bake for 15 minutes, until the stars are golden brown
Serve
- In a small bowl, add the cream, icing sugar and vanilla and mix to combine. Set aside
- Once cooked, remove from the oven and allow to cool before serving with lashings of vanilla cream