make it special.
Giant mince pie tart
SERVES 10-12. HANDS-ON TIME 30 MIN,
OVEN TIME 29-30 MIN, PLUS CHILLINGMAKE
AHEADMake the pastry and filling
up to a day ahead and chill
separately. Keep the tart for
up to 2 days in an airtight container.- 275g plain flour, plus extra to dust
- 4 tbsp golden icing sugar, plus
extra to dust - 75g unsalted butter, chilled and
cubed - 55g lard, chilled and cubed
- 1 medium free-range egg, plus
1 beaten to glaze - 2 tbsp brandy
- 1-2 tbsp cold water
FOR THE MINCEMEAT
- 800g mincemeat (see recipe, p24,
or buy ready-made mincemeat) - 75g dried cranberries
- 50g blanched almonds, toasted in
a dry pan, then grated - Zest and juice 1 orange
- 4 tbsp brandy
YOU’LL ALSO NEED...
- 23cm x 3cm deep loose-bottomed
tart tin; star-shaped biscuit
cutters; baking beans or
uncooked rice; baking sheet lined
with compostable baking paper
1 For the pastry, put the flour, icing
sugar and a pinch of salt in a food
processor. Add the cold butter and
lard, then whizz until the mixture
resembles fine breadcrumbs.
(Alternatively, rub the ingredients
together with your fingers.) In a
small bowl, mix the egg and brandy
with 1 tbsp cold water. Add to the
processor and whizz or stir in with a
knife until the dough comes together,
adding more cold water if needed.
2 Turn out onto a lightly floured workNEXT
MONTH
More ideas
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food gifts –
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and chocolateysurface and knead briefly until
smooth. Shape into a disc, wrap well
and chill for at least 30 minutes.
3 Mix all the mincemeat ingredients
together in a mixing bowl until well
combined (see Make Ahead).
4 Heat the oven to 200°C/180°C fan/
gas 6. Roll out three quarters of the
pastry on a lightly floured surface to
a rough circle about 5mm thick and
just larger than the tin. Use the
rolling pin to transfer the pastry to
the tin, then ease it into the edges
and chill for 30 minutes.
5 Trim the overhang with a sharp
knife, then roll out the trimmings
and reserved pastry to cut out stars.
Put the stars on the prepared baking
sheet and chill for 15 minutes.
6 Line the pastry case with baking
paper and baking beans/rice and
bake for 15 minutes. Remove the
baking paper and beans/rice, then
return the pastry case to the oven
for 4-5 minutes until light golden.
7 Spread the mincemeat mixture
over the base of the pastry and
return to the oven for 10 minutes.
Brush the pastry stars with beaten
egg and bake alongside the tart for
10 minutes until golden.
8 Cool in the tin on a wire rack for
10 minutes, then remove from the
tin and cool completely. Arrange
the stars over the tart, dust with
icing sugar, slice and serve.
PER SERVING (FOR 12) 463kcals,
15.2g fat (6.7g saturated), 5g
protein, 71.1g carbs (45.7g sugars),
0.1g salt, 2.5g fibreDeep-filledmincepies
MAKES 12. HANDS-ON TIME 30 MIN, OVEN
TIME 20 MIN, PLUS CHILLINGMAKE
AHEADStore the mince pies in an
airtight container for up to
3 days. Reheat in a low oven.FOOD
TEAM’S
TIPIf you’re buying mincemeat
to use in this recipe, check
it’s vegetarian if need be.- 350g plain flour, plus extra to dust
- 225g butter, softened
- 120g caster sugar
- 1 medium free-range egg, plus
1 beaten to glaze - 750g mincemeat (see recipe, p24,
or see tip) - Demerara sugar to sprinkle
- Icing sugar to dust (optional)
YOU’LL ALSO NEED...
- 10cm and 8cm round biscuit
cutters; 12-hole deep muffin tin
1 Put the flour, butter and a pinch of
salt in a food processor, then pulse
a few times. Add the caster sugar,
pulse for 2-3 seconds, then add the
egg and pulse until it just comes
together. Add a splash of cold water
if needed. (Alternatively lightly mix
the flour, butter and a pinch of salt in
a large mixing bowl, then stir in the
caster sugar, egg and water.)
2 Turn out onto a lightly floured
surface. Knead briefly until smooth.
3 Cut off a third of the pastry, wrap
and chill until needed. Roll out the
remaining pastry on a lightly floured
surface to roughly 5mm thick. Use
the 10cm cutter to cut out 12 rounds,
lining the holes in the muffin tin as
you work. Spoon about 2 tbsp
mincemeat into each case.
4 Roll out the remaining pastry on a
lightly floured surface, then use the
8cm cutter to make 12 lids. Cut a
steam hole in each, brush the edges
with beaten egg, then set the lids on
top of the pies and gently press to
seal. Chill for at least 20 minutes.
5 Heat the oven to 200°C/180°C fan/
gas 6. Brush the pies with beaten
egg, then sprinkle with demerara
sugar and bake for 20 minutes until
golden. Cool in the tin for 5 minutes,
then transfer to a wire rack (see
Make Ahead). Serve warm or cold,
dusted with icing sugar if you like.
PER MINCE PIE 455kcals, 17.8g fat
(10g saturated), 4.8g protein,
67.3g carbs (44.9g sugars),
0.4g salt, 2.9g fibre