Mince tart with crumble topping
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr resting
- More effort
- Serves 8
Ingredients
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
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.
