Mince pie tart, a classic festive family favourite to take pride of place on your table this Christmas.
A mince pie, warm and beautifully spiced, fresh from the oven. Christmas doesn’t get much better than that. But this year I’m shaking up the classic mince pie, no more store bought individual pies this year! Not being one for Christmas cake or pudding, this year I will be serving my guests a slice of mince pie tart, generously topped with brandy whipped cream.
Who doesn’t love a good mince pie at Christmas, even if you don’t like them you have to have at least one, its the rules. This year my mince pie game has been ramped up and I will be serving a mince pie tart. Rich buttery pastry filled with plump raisins and currants, soaked in brandy. With added candied peel and apple all stewed together with nutmeg and cinnamon. Instead of an open tart or a closed pie, to add a little something extra to the tart, I’ve cut out pastry stars and placed them on top of the filling before brushing with egg and baking.
For this recipe you can simply buy a large jar of mincemeat or if you prefer to make your own you can find my recipe here.
- 375g shortcrust pastry
- 500g mincemeat
- 50ml brandy
- 1 egg
- 1tbs sugar
- Pre-heat your oven to 180C, and lightly dust your work surface with flour. Spray an 8″ round tart tin with cooking spray.
- I usually use ready rolled pastry but if yours isn’t pre-rolled, using a rolling pin roll the pastry out so it is large enough to fit a 8″ round tart tin, you want the pastry to be about an inch bigger that you think you need. Trim the left over and leave to one side.
- Spray the pie dish with non stick cooking spray. Using a rolling pin for help transfer the pastry to to the tart tin making sure to press the pastry into the corners.
- Prick the base with a fork a few times and chill the pastry for 20 minutes in the fridge.
- Remove the pastry from the fridge and line with baking paper. Fill the tart tin with baking beans, dried rice or dried beans then bake for 15 minutes.
- After 15 minutes remove the beans and baking paper from the tart and return to the oven for a further 8 minutes. Remove after 8 minutes, the pastry should be cooked though. Leave the pastry to one side whilst we prepare the filling.
- In a large mixing bowl, add your mince meat and brandy. Stir well to incorporate. The mincemeat will already have alcohol in, but adding extra brandy to the mincemeat was my Granddads secret recipe and I’ve always done it.
- Transfer the mincemeat mixture to your tart, making sure to level off the filling.
- Roll out the leftover pastry on a floured surface and using a star shaped cookie cutter cut out about 12 stars. The amount of starts depends on the size of your cutter. If you have a larger cutter you will need less and if yours is smaller just make more.
- Place your pastry stars on top of your mincemeat filling.
- Beat the egg in a small bowl and use a pastry brush to brush the egg onto the stars. Sprinkle with the sugar and bake for 25 minutes or until the pastry is golden brow and the filling is bubbling.
- Remove from the oven and serve warm with brandy cream or custard.
And there you have it, my Mince Pie Tart recipe! Hope you enjoy making it, and if you do try it, let me know how it goes by tagging @whatseatingmanchester in your social media post!