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Mincemeat Tart
This pleasing sweet mincemeat tart uses a jar of mincemeat to create a lovely seasonal bake. Perfect for all Christmas celebrations.
Ingredients
- 100g butter
- 200g Wessex Mill Plain White Flour
- 1 egg
- 1-2 tbsp milk
- 350g mincemeat
- 1 orange
Equipment
- 1 x 20cm/8" tart or flan tin
- 1 x mixing bowl
Method
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Cut the butter into small cubes in a mixing bowl, add the flour and using a fork or pastry blender, work them together until the mixture resembles breadcrumbs.
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Separate the egg, save the yolk for later and add the white to the mixing bowl. Add enough milk and stir to make a slightly sticky ball of dough. Cover and leave to rest for 15 minutes.
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Pre-heat the oven and rub some butter around the inside of a 20cm/8” tart or flan tin.
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Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
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Roll the pastry out into a circle 5cm/2” larger than your dish and lift it into the dish OR press the dough into the dish using your fingers.
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Cut away excess pastry around the edges of the dish, gather it up and roll out again and using a small star cookie cutter, press out small star shapes.
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Tip the mincemeat into the dish, spread it out evenly and finely grate an orange over the top.
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Arrange the star shapes on top of the mincemeat then brush them and the edges of the pastry with the reserved egg yolk.
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Bake for 35-40 minutes.
