Mincemeat and Apple Tart - Now Meat Free!!

Apple Mincemeat Tart
Elaine Lemm
  • Total: 80 mins
  • Prep: 30 mins
  • Cook: 50 mins
  • Yield: Serves 6

Individual mincemeat pies are a classic British Christmas treat but another delicious pie is a mincemeat and apple tart. Rather than a small individual mince pie, the mincemeat and apple tart is a whole open-topped pie which sliced is a lovely tea-time delicacy, or served with custard or brandy sauce, a great pudding.

Editor's Note: What's the difference between mincemeat and, say, minced meat? As we found out the hard way, it can be a source of confusion. Modern-day mincemeat is a sweet concoction. While the tart filling did once contain beef and lamb (à la Rachel's now-infamous "Friends" trifle), current recipes use a blend of dried and fresh fruits, sugar, Brandy, and suet.

Ingredients

  • 1 rich shortcrust pastry
  • 9 ounces/255g mincemeat (homemade or store-bought)
  • 2 medium apples (peeled, cored, and sliced thinly)
  • 2 tablespoons fine/golden caster sugar
  • 1/2 ounce/15g butter

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F/205 C/Gas 6.

  3. Roll out the pastry on a lightly floured board to 1/4-inch/5 mm thick.

  4. Grease and then line an 8-inch/20 cm deep tart tin with the pastry.

  5. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.

  6. Evenly spread the mincemeat across the base of the tart tin.

  7. Lay the apple slices in circles on the surface of the mincemeat.

  8. Sprinkle with the fine/caster sugar, then dot with the butter.

  9. Cover the pastry rim with aluminum foil. Bake in the preheated oven for 40 minutes, or until the apples are golden brown.

  10. Remove the aluminum foil from the rim of the tart. Using a flat spatula, gently press the apple slices into the mincemeat. Do not submerge them, rather just allow the juices of the mincemeat to coat the apple slice, this will act as a glaze for the apples. Return the tart to the oven and cook for a further 10 minutes.

  11. Serve warm with custard sauce or brandy sauce.

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