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Nutrition: per serving

  • kcal422
  • fat18g
  • saturates7g
  • carbs59g
  • sugars38g
  • fibre2g
  • protein5g
  • salt0.5g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6 and put a baking sheet in to heat up. Lightly flour a work surface, roll out the puff pastry to a 30 x 45cm rectangle, then put on a sheet of baking parchment. Mix together the apples and cranberries, then add the cinnamon, mixed spice, sugar, lemon zest and mincemeat, and mix again.

  • step 2

    Arrange the pastry in front of you with a short edge nearest to you. Spread the mincemeat mixture in a line down the centre, about 12cm wide, leaving 2cm of pastry at the top and bottom.

  • step 3

    To create the lattice pattern, start at the top of the pastry and cut a 1.5–2cm-wide horizontal strip of pastry on both sides of the mincemeat filling (so it is still attached next to the filling). About 1.5cm in from the filling, cut out a 0.5cm strip of pastry and remove this, then cut another 1.5–2cm strip (you’re creating a pattern like the teeth of a comb). Repeat this method until you get to the bottom of the pastry. You’ll need to cut out the final strip and remove this. Fold the top and bottom flaps of pastry up and over the filling. Fold the strips of pastry diagonally over the filling, starting from the top until you reach the bottom, creating a lattice pattern. You can now chill the tart for up to 2 days, or freeze for up to 2 months.

  • step 4

    Brush the tart with the egg and sprinkle with the extra sugar. Using the baking parchment, transfer the tart to the hot baking tray. Bake for 20–25 mins or until golden brown on top (add an extra 10-15 mins if baking from frozen). Leave to cool for 5 mins before serving with whipped cream or brandy cream.

Recipe from Good Food magazine, December 2014

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Comments, questions and tips (3)

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Overall rating

A star rating of 3.9 out of 5.7 ratings

happyhappuch

question

Do I cook the mince before I add it?

goodfoodteam avatar
goodfoodteam

Thanks for your question. This recipe uses a jar of mincemeat in this recipe. To clarify, this is a sweet mixture of fruit and suet. You do not need to cook it in advance.

jenniejan

A star rating of 3 out of 5.

Not using fresh puff pastry very often I found it hard to move the rolled out sheet from the work surface onto the baking parchment as it had got too thin. I think it's easier to roll it out on the parchment ( and you can roughly mark on it in pencil the size you want the pastry to be too). Made a…

saschlet

A star rating of 4 out of 5.

This was fab, however, I fail to see how adding excess sugar to high sugar mincemeat adds anything so mine was mincemeat plus fresh cranberries and it was perfect. Save yourself the effort and simplify it! Yummy with ice cream.

Diane Paddick

Absolutely! I thought the same and did the same thing - I make my own mincemeat anyway so adding fresh apple and spices also deemed not necessary. Cut a sheet of ready-rolled puff to make two large triangles by marking the middle of a short side and cutting down to the corner of the opposite short…

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