Mincemeat Tart

chef.tim.lee's picture

Jan. 04, 2012


For the one stage rich or biscuit pastry:
Soft margarine 4 Ounce
Castor sugar 1 Tablespoon (Leveled)
Plain flour 6 Ounce
Cold water 1 Tablespoon
For the filling:
Mincemeat 8 Ounce
Apple puree 2 Tablespoon , sieved
Brandy/Rum 1 Tablespoon



1. In a bowl, take margarine, sugar, 2 tablespoons flour and water. Beat it well with a fork for about half a minute until it forms a creamy texture.

2. Add flour and knead to make firm dough.

3. Roll it out lightly so that it lines a 9-inch ovenproof plate or tin.

4. Trim the edges, flake and flute.

5. Roll out the remaining pieces from the dough and cut it into thin strips to top the Tart.

6. In a bowl, mix mincemeat, apple and brandy or rum (if used). Mix well and pour it into the pastry case.

7. Top it with pastry strips in a crisscross pattern.

8. Wet the edges and press it to the side of the pastry.

9. Bake it on the second shelf from the top of a moderately hot oven at 400° or Gas Mark 5-6 for 25-30 minutes.


10. Serve Mincemeat Tart hot or cold.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 544Calories from Fat 303

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 255 mg10.63%

Total Carbohydrates 38 g12.7%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet