Starry mince pie tart

Method

• step 1

  Put the butter in the freezer for at least 1 hr before starting. Combine the flour, cornflour, sugar and ¼ tsp fine salt in a large bowl.

• step 2

  Holding the frozen butter in its wrapper or a piece of baking parchment, grate it directly into the flour mixture using the coarse side of a box grater, pausing occasionally to stir the butter into the flour mixture using a cutlery knife (this helps prevent clumping). Once all the butter is incorporated, grate in the cheddar and gently mix again.

• step 3

  Pour in the milk and stir with the knife until large clumps form. Tip the mixture onto a lightly floured surface and knead until it just comes together into a smooth dough. Be careful not to overwork it – any visible streaks of butter will help create a flaky texture. Shape the dough into a disc, wrap in parchment and chill for 1 hr.

• step 4

  Combine the mincemeat, apple and sherry in a bowl, and season with a twist of black pepper if you want to play up the sweet-savoury contrast.

• step 5

  Lightly butter a 22cm loose-bottomed fluted tart tin. Remove the pastry from the fridge – if it’s very firm, leave at room temperature for 5-10 mins. Cut off about a third of the dough and set it aside.

• step 6

  Roll out the larger piece of pastry on a lightly floured surface to the thickness of a £1 coin, and use it to line the tin, pressing it into the edge and trimming any excess. Put in the fridge to chill for 15 mins.

• step 7

  Spoon the mincemeat filling into the chilled tart case and spread to the edge. Roll out the reserved pastry to the same thickness, then use star-shaped cutters to stamp out a variety of stars in different sizes. Arrange these over the filling – they can overlap slightly or be spaced out, however you like. Brush with the beaten egg and sprinkle over some sugar. Put any extra stars on a baking sheet to bake alongside. Chill the tart for 30 mins, or up to a day. Will keep, wrapped and frozen, for up to two months.

• step 8

  Heat the oven to 200C/180C fan/gas 6. Bake the tart for 35-40 mins, or until the pastry is golden and crisp and the filling gently bubbling. Leave to cool in the tin for 20 mins before transferring to a wire rack. Serve warm or at room temperature. Once cool, will keep in an airtight container for up to a week.