Festive Mincemeat Tart
If you have any mincemeat left over from Christmas, why not try this lovey tart.
- 200g plain flour
- 75g butter
- 50g lard
- 1 orange
Sieve the flour into a large mixing bowl. Grate the butter and lard into the flour. Occasionally coating the grated fat with the flour to stop it sticking into a lump.
Rub the butter and lard into the flour, until it resembles bread crumbs. Finely grate the orange zest and stir into the flour. Squeeze the orange.
You need in total 8 dessert spoons of fluid. Measure in the orange juice and make up the rest with water if needed.
With a fork stir the liquid into the flour mixture. Using your hands bring the mixture together and knead very lightly until a ball is formed.
Rest the pastry in the fridge for 30 minutes.
- I quantity of Orange Pastry
- 1 heaped tablespoon Mortimer Chocolate Powder
- 4 tablespoons mincemeat
- 410g can of pear halves in fruit juice
For the topping
- 2 level tablespoons plain flour
- 1 level tablespoon ground almonds or semolina
- 25g butter
- 1 level tablespoon caster sugar
Roll out the pastry to line a 23cm (9inch), flan tin.
Make up the topping: grate the butter into the flour, then, rub in until it resembles bread crumbs. Stir in the sugar and almonds or semolina.
Stir the chocolate powder into the mincemeat and spread over the pastry. Drain the pears and arrange on top of the mincemeat. Lastly, sprinkle over the topping.
Bake in a hot oven Gas Mark 6, 200 deg C (180 deg C for fan ovens), for 30 minutes, until golden.
Serve hot or cold.
Delicious with brandy butter if you have any of that left over as well!