Meg's Quick & Easy Mincemeat Tart
The festive season is racing up once again. With each year my culinary preparations take a more pragmatic approach and recipes like this are in the forefront of my mind when I am stocking my freezer and grocery cupboard. Ideal because it is quick, tasty and easy to personalise.
- 500g Ready-made Puff Pastry
- 400g Jar of Mincemeat
- Fresh Apple / Brandy / Chopped Almonds … add to taste
- 1 Egg (beaten with a little cold water)
If you have been very organised you will have a stash of delicious homemade mincemeat on which to draw. If you have had your mind on other things (like most of us) then buying a good quality mincemeat and adding a few “twiddly bits”, a finely chopped fresh apple, a slosh of brandy, a handful of chopped almonds will transform your tart and make it individual.
You can of course make a homemade puff pastry, rubbing butter into flour, bringing the pastry together, folding and layering it with more butter. Not difficult. But it’s Christmas and to cheat a little and keep a pack or two of ready-made puff pastry in the freezer makes sense to me. Just don’t forget to take it out in time to defrost.
Line a baking sheet with baking paper.. Pre-heat the oven to 170˚C.
Roll out the pastry to fit the rectangular or square shape of your baking sheet. Neaten the edges cutting a straight line with a sharp knife along a rolling pin. Score around the edge of the pastry about 2cm inside the edge of each side (like a picture frame). Move the pastry to the baking sheet. If you are making individual tartlets, just cut smaller squares.
Spread the mincemeat with any additions you have made over the pastry base but keeping within the scored frame. Brush the egg wash over the pastry on the edge of the tart. You can use spare pastry to add lattice work, cut out stars, spots … don’t forget to brush these with egg wash too.
Place in the hot oven and bake for 25-30 minutes until the pastry edge is well risen, golden brown and the mincemeat piping hot.
Slide onto a serving plate or chopping board. Sprinkle with icing sugar and serve immediately with cold cream or good vanilla custard.
Kindly provided by Meg of Roots Family Farm Shop at Rushwick on the Bransford Road - 01905 421104