Mincemeat and Apple Tart

Mincemeat and apple tart recipe

​The Spruce Eats / Teena Agnel 

  • Total: 80 mins
  • Prep: 30 mins
  • Cook: 50 mins
  • Yield: Serves 6

Individual mince pies are a classic British Christmas treat but to ring the changes 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.

Ingredients

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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for mincemeat and apple tart
    ​The Spruce Eats / Teena Agnel 
  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.

    Roll out dough
    ​The Spruce Eats / Teena Agnel 
  4. Grease and then line an 8-inch/20 cm deep tart tin with the pastry.

    Grease pan
    ​The Spruce Eats / Teena Agnel 
  5. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.

    Prick base
    ​The Spruce Eats / Teena Agnel 
  6. Evenly spread the mincemeat across the base of the tart tin.

    Evenly spread mincemeat
    ​The Spruce Eats / Teena Agnel 
  7. Lay the apple slices in circles on the surface of the mincemeat.

    Lay apple slices in circles
    ​The Spruce Eats / Teena Agnel 
  8. Sprinkle with the fine/caster sugar, then dot with the butter.

    Sprinkle with sugar
    ​The Spruce Eats / Teena Agnel 
  9. Cover the pastry rim with aluminum foil. Bake in the preheated oven for 40 minutes, or until the apples are golden brown.

    Cover with foil
    ​The Spruce Eats / Teena Agnel 
  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.

    Remove foil
    ​The Spruce Eats / Teena Agnel 
  11. Serve warm with custard sauce or brandy sauce.

    Serve with warm custard sauce
    ​The Spruce Eats / Teena Agnel 

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