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Mincemeat, apple & cranberry lattice tart

Mincemeat, apple & cranberry lattice tart

Name: Mincemeat, apple & cranberry lattice tart
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: flour for dusting; 500g puff pastry; 2 Granny Smiths apples, peeled, cored and diced; 140g fresh cranberries (or frozen and defrosted); ½ tsp cinnamon; ½ tsp mixed spice; 1 tbsp golden caster sugar plus extra for sprinkling; zest 0.5 lemon; 411g jar mincemeat; 1 egg beaten; whipped cream or brandy cream, to serve

Katy Greenwood

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Serves 8

Easy

Prep: 20 mins

Cook: 20 mins - 25 mins

A star rating of 3.9 out of 5.7 ratingsRate

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Forget fiddly mince pies, fill puff pastry with juicy mincemeat and fruit and serve this festive dessert in slices - perfect for entertaining

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Ingredients

Nutrition

Units:

MetricUS

flour

for dusting
500g puff pastry
2 Granny Smiths

apples, peeled, cored and diced
140g fresh cranberries

(or frozen and defrosted)
½ tsp cinnamon
½ tsp mixed spice
1 tbsp golden caster sugar

plus extra for sprinkling
zest 0.5 lemon
411g jar mincemeat
1 egg

beaten
whipped cream

or brandy cream, to serve

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Nutrition: per serving

kcal422
fat18g
saturates7g
carbs59g
sugars38g
fibre2g
protein5g
salt0.5g

Method

step 1

Heat oven to 200C/180C fan/gas 6 and put a baking sheet in to heat up. Lightly flour a work surface, roll out the puff pastry to a 30 x 45cm rectangle, then put on a sheet of baking parchment. Mix together the apples and cranberries, then add the cinnamon, mixed spice, sugar, lemon zest and mincemeat, and mix again.
step 2

Arrange the pastry in front of you with a short edge nearest to you. Spread the mincemeat mixture in a line down the centre, about 12cm wide, leaving 2cm of pastry at the top and bottom.
step 3

To create the lattice pattern, start at the top of the pastry and cut a 1.5–2cm-wide horizontal strip of pastry on both sides of the mincemeat filling (so it is still attached next to the filling). About 1.5cm in from the filling, cut out a 0.5cm strip of pastry and remove this, then cut another 1.5–2cm strip (you’re creating a pattern like the teeth of a comb). Repeat this method until you get to the bottom of the pastry. You’ll need to cut out the final strip and remove this. Fold the top and bottom flaps of pastry up and over the filling. Fold the strips of pastry diagonally over the filling, starting from the top until you reach the bottom, creating a lattice pattern. You can now chill the tart for up to 2 days, or freeze for up to 2 months.
step 4

Brush the tart with the egg and sprinkle with the extra sugar. Using the baking parchment, transfer the tart to the hot baking tray. Bake for 20–25 mins or until golden brown on top (add an extra 10-15 mins if baking from frozen). Leave to cool for 5 mins before serving with whipped cream or brandy cream.

Recipe from Good Food magazine, December 2014

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A star rating of 3.9 out of 5.7 ratings

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