Mince tart with crumble topping

Mince tart with crumble topping

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Prep: 35 mins Cook: 1 hr plus 1 hr resting

More effort

Serves 8

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal965
  • fat49g
  • saturates29g
  • carbs115g
  • sugars68g
  • fibre5g
  • protein8g
  • salt0.9g
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Ingredients

    For the pastry

    • 200g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g golden caster sugar
    • 2 egg yolks
    • 350g plain flour, sifted

    For the filling

    • 100g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g golden caster sugar
    • 1 orange, zested
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 2 Bramley apples, peeled, cored and diced
      Bramley apples

      Bramley apple

      bram-lee app-el

      A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

    • 1 cinnamon stick
    • 150g raisins
    • 150g sultanas
    • 40g dried cranberries
    • 70g cut mixed peel
    • 70ml brandy
      Brandy

      Brandy

      bran-dee

      Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

    • 80g shredded beef or vegetable suet

    For the crumble

    • 100g plain flour
    • 30g golden caster sugar
    • 50g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50g quick frosted walnuts, roughly chopped (see goes well with)
      Walnuts

      Walnut

      wall-nut

      Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

    To serve

    • custard or clotted cream

    Method

    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.

    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.

    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.

    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.

    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.

    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.

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    Comments, questions and tips

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    alejandra venialgo
    10th Dec, 2016
    hola! creo que es muy dulce para ser de carne!! pero voy a probar sin ponerle azucar al relleno.. me encantan las comidas agridulces!!!
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