Mincemeat and Apple Tart - Now Meat Free!!

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 12/17/21
Apple Mincemeat Tart
Elaine Lemm
Prep: 30 mins
Cook: 50 mins
Total: 80 mins
Servings: 6 servings
Yield: 1 tart
Nutrition Facts (per serving)
1042 Calories
44g Fat
160g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 1042
% Daily Value*
Total Fat 44g 56%
Saturated Fat 13g 64%
Cholesterol 5mg 2%
Sodium 885mg 38%
Total Carbohydrate 160g 58%
Dietary Fiber 10g 34%
Total Sugars 83g
Protein 10g
Vitamin C 17mg 87%
Calcium 70mg 5%
Iron 5mg 29%
Potassium 627mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 (255 grams) mincemeat, homemade or store-bought

  • 2 medium apples, peeled, cored, and sliced thinly

  • 2 tablespoons fine sugar, or golden caster sugar

  • 1 tablespoon unsalted 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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