Mincemeat, apple & cranberry lattice tart

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 20 mins Cook: 20 mins - 25 mins


Serves 8

Forget fiddly mince pies, fill puff pastry with juicy mincemeat and fruit and serve this festive dessert in slices - perfect for entertaining

Nutrition and extra info

Nutrition: per serving

  • kcal422
  • fat18g
  • saturates7g
  • carbs59g
  • sugars38g
  • fibre2g
  • protein5g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.


  • flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 500g puff pastry
  • 2 Granny Smiths apples, peeled, cored and diced
  • 140g fresh cranberries (or frozen and defrosted)


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • ½ tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ½ tsp mixed spice
  • 1 tbsp golden caster sugar, plus extra for sprinkling
  • zest ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 411g jar mincemeat
    Deep-filled mince pie



    It's a classic ingredient at Christmas in…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • whipped cream or brandy cream, to serve



    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…


  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.

  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
26th Dec, 2016
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 nice change from mince pies.
21st Dec, 2014
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
2nd Jan, 2020
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 side twice - this leaves a large triangle in the middle and two small ones on the outside which I then placed on the baking sheet together first to create another large triangle (hope this makes sense - added a jar of mincemeat, sprinkled over some fresh cranberries and then covered with the large complete triangle. Egg washed this and then snipped it to make it look Christmas tree like and then decorated with whole cranberry 'baubles'. Looked quite beautiful!
13th Nov, 2017
Do I cook the mince before I add it?
goodfoodteam's picture
16th Nov, 2017
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.
16th Nov, 2017
Yeah I tried cooking the mince this time and none of my kids died so yeah probably
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?