The BBC Good Food logo
Mince tart with crumble topping

Mince tart with crumble topping

By
Rating: 3 out of 5.3 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal965
fat49g
saturates29g
carbs115g
sugars68g
fibre5g
protein8g
salt0.9g
Advertisement

Ingredients

For the pastry

For the filling

For the crumble

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.

Goes well with

Recipe from Good Food magazine, December 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 3 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content