Apple and mincemeat tart
Apple and mincemeat tart is an attractive fruit lattice tart filled with apple and fruity Christmas mincemeat.
Ingredients
- 425 grams pastry
- 2 apples
- 5 tablespoons mincemeat
- 1 tablespoon milk
- 1 teaspoon sugar
- 1 teaspoon icing sugar
Instructions
- Pastry case - Roll out half the pastry to a thickness of about 3 millimetres and line a 20 centimetre (8 inch) diameter tart dish.
- Apples - Peel and finely chop the apples and spread over the base of the tart dish.
- Mincemeat - Arrange the mincemeat evenly over the apple.
- Lattice - Roll out the remainder of the pastry. Cut into ten ribbons, each about 1 centimetre wide. Lay five ribbons over the tart, running in one direction and evenly spaced. Lay the other five in the opposite direction to the first five ribbons, weaving under and over the first set of ribbons.Trim the overhanging parts of the ribbons. Seal the ends with water and press into place.
- Glaze - Brush the pastry with milk and sprinkle a little sugar over the ribbons.
- Bake - Bake at 180oC, 350oF, gas mark 4 until the pastry is lightly golden (about 20 minutes).
Notes
Note
- The preparation time above does not include making the pastry or mincemeat.
- The nutritional information is based on using shortcut pastry.
- Dust with icing sugar just before serving.
- Serve your mincemeat tart either hot or cold, either on its own or with cream, a dollop of brandy cream or ice cream such as stracciatella.
- It is suitable for reheating, either in the oven or microwave.
- Store in an airtight container for one to two days.
- The baked tart can be frozen. Defrost at room temperature before serving.
Nutrition
Calories: 300kcalCarbohydrates: 59gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 0.3mgSodium: 438mgPotassium: 121mgFiber: 3gSugar: 19gVitamin A: 37IUVitamin C: 3mgCalcium: 15mgIron: 2mg
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