Name: Mince tart with crumble topping
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 8
Ingredients: 200g butter softened; 100g golden caster sugar; 2 egg yolks; 350g plain flour sifted; 100g butter; 100g golden caster sugar; 1 orange zested; 2 Bramley apples peeled, cored and diced; 1 cinnamon stick; 150g raisins; 150g sultanas; 40g dried cranberries; 70g cut mixed peel; 70ml brandy; 80g shredded beef or vegetable suet; 100g plain flour; 30g golden caster sugar; 50g butter softened; 50g quick frosted walnuts roughly chopped (see goes well with); custard or clotted cream

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Mince tart with crumble topping

Mince tart with crumble topping

Tom Kerridge

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Serves 8

More effort

Prep: 35 mins

Cook: 1 hr

plus 1 hr resting

A star rating of 3.8 out of 5.4 ratingsRate

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A different use for your Christmas mince meat. Make this delectable festive tart with buttery pastry and crumble topping and serve with clotted cream or custard

Freezable

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Alternatives

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Brown sugar brandy cream

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Brandy butter ice cream

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Quick frosted walnuts. This is a premium piece of content available to subscribed users.

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

For the pastry

200g butter

softened
100g golden caster sugar
2 egg yolks
350g plain flour

sifted

For the filling

100g butter
100g golden caster sugar
1 orange

zested
2 Bramley apples

peeled, cored and diced
1 cinnamon stick
150g raisins
150g sultanas
40g dried cranberries
70g cut mixed peel
70ml brandy
80g shredded beef or vegetable suet

For the crumble

100g plain flour
30g golden caster sugar
50g butter

softened
50g quick frosted walnuts

roughly chopped (see goes well with)

To serve

custard

or clotted cream

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Nutrition: per serving

kcal965
fat49g
saturates29g
carbs115g
sugars68g
fibre5g
protein8g
salt0.9g

Method

step 1

First, make the pastry. Using a tabletop mixer or an electric hand whisk, cream together the butter and sugar with a pinch of salt until soft and fluffy. Add the yolks, then fold in the flour until the pastry just comes together, being careful not to overwork. Wrap in cling film and leave to rest in the fridge for 1 hr.
step 2

Meanwhile, make the filling. Cook the butter, sugar, orange zest, apple and cinnamon over a medium heat for 15 mins or until you have a thick purée. Add the dried fruit and mixed peel for the final 1-2 mins, then remove from the heat. Once cool, remove the cinnamon stick, and stir in the brandy and suet.
step 3

On a lightly floured surface, roll out the pastry to the thickness of a £1 coin, then use to line a 25cm loose-bottomed tart case. Return to the fridge for 30 mins until well chilled.
step 4

Heat oven to 180C/160C fan/gas 4. Prick the base of the tart case with a fork, line with baking parchment and fill with baking beans or uncooked rice. Bake for 12 mins, then remove the baking beans and parchment and cook for 3 mins more.
step 5

Meanwhile, put the flour, sugar and butter for the crumble in a bowl. Rub together with your fingertips until it resembles coarse breadcrumbs, then mix in the frosted walnuts.
step 6

Spoon the mincemeat filling into the pastry case and cover with the crumble. Return to the oven for 30 mins until bubbling at the edges and the topping is golden and gooey. Serve warm or cool with custard or clotted cream.

Recipe from Good Food magazine, December 2016

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A star rating of 3.8 out of 5.4 ratings

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