Ask a group of people in the UK what their favourite treat is at Christmas and we would be shocked if a majority didn’t say the humble mince pie (find our take on the traditional single-serve ones here). We all agree at ProCook HQ that it is about time the beloved mince pie gets the love attention it deserves so this year we’re putting a twist on the traditional… behold, the mince pie tart. All the same flavours you know and love but in a size that makes for the perfect festive centrepiece – who doesn’t love a mince pie at Christmas after all?
To make this mince pie tart you will need
One of our favourite things about making this Christmas treat is that it is a great one to make with all the family. Little ones can help out with rolling the dough and (with a little guidance) cutting out the stars for the top. Spooning in the filling is another task great for little chefs but you may want to keep this task for yourself… it’s strangely therapeutic!
Once you have made your dough all you need to do is use a rolling pin to roll it into a circle to a width somewhere between a 50 pence piece and a pound coin, gently lift it over your flan tin and lightly press into the scalloped edge. Spoon your mincemeat into the tart case taking care to not overfill and create a smooth surface, place your stars on top and brush with a little egg. Simply pop it into the oven and once baked sprinkle with a little icing sugar through a sieve and you’re ready to serve.
If you’re planning your tart in advance you could make your very own mincemeat to fill your pastry case. Our airtight preserving jars are perfect for keeping mincemeat fresh for the day of baking.
If you wish to upgrade your tart to something even more festive, why not serve with a few garnishes of holly on the top – just remember to remove before eating!
Mince Pie Tart
- 500 g mincemeat
- 275 g plain flour
- 1 pinch salt
- 60 g unsalted butter
- 60 g lard
- 2 tbsp milk
- 2 tbsp icing sugar
- Sift the flour and salt into a mixing bowl and rub in the butter and lard with your fingertips until you have fine crumbs.
- Adding a tablespoon of cold water at a time, bring the mixture together with your hands to form a dough that no longer sticks to sides of the bowl and leaves it clean.
- Wrap the dough in cling film and pop into the fridge to cool for 20 minutes.
- Preheat the oven to 200°C.
- Remove the dough from the fridge and cut approximately ⅓ off and set to the side.
- Roll out into a circle that is about the thickness of a pound coin.
- Gently lift and place into the tin taking care not to rip the dough or create any holes. Using your fingers lightly press the dough into the scalloped edge of the tin.
- Roll out the remaining dough to the same thickness and using a floured star cutter cut out a number of stars in various sizes.
- Fill your tart with mincemeat taking care to create a smooth surface and place your stars on top. If any of your stars touch the edges of your base gently pinch together to create a seal.
- Using a pastry brush gently brush the tart with milk before placing in the oven for 20-30 minutes until golden brown.
- Remove from the oven and allow to cool slightly on a cooling rack before removing from the tin. Sprinkle with icing sugar and serve.