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Mince Pie Tart served on a ProCook Oslo dinner plate

Mince Pie Tart

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?
Prep Time 40 mins
Cook Time 20 mins
Course Dessert
Cuisine British
Servings 8 people


  • 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.
Keyword Christmas, mince pie