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Mince tart with crumble topping

Ingredients

  1. Step 1 200g butter , softened
  2. Step 2 100g golden caster sugar
  3. Step 3 2 egg yolks
  4. Step 4 350g plain flour , sifted
  5. Step 5 100g butter
  6. Step 6 100g golden caster sugar
  7. Step 7 1 orange , zested
  8. Step 8 2 Bramley apples , peeled, cored and diced
  9. Step 9 1 cinnamon stick
  10. Step 10 150g raisins
  11. Step 11 150g sultanas
  12. Step 12 40g dried cranberries
  13. Step 13 70g cut mixed peel
  14. Step 14 70ml brandy
  15. Step 15 80g shredded beef or vegetable suet
  16. Step 16 100g plain flour
  17. Step 17 30g golden caster sugar
  18. Step 18 50g butter , softened
  19. Step 19 50g quick frosted walnuts , roughly chopped (see goes well with)
  20. Step 20 custard or clotted cream
Mince tart with crumble topping
Calories: 965 Carbohydrate: 115 g Protein: 8 g Fat: 49 g
Cook time: 95 minutes Prep time: 35 minutes Total time: 130 minutes Servings: 8

TAGS

Dessert 2 of 5-a-day Christma Christmas-kitchen Dessert Freezable Indulgent Mincemeat Tart Tom Kerridge Winter

Directions

  1. Step 1 First, make the pastry. Using a tabletop mixer or an electric hand whisk, cream together the butter and sugar with a pinch of salt until soft and fluffy. Add the yolks, then fold in the flour until the pastry just comes together, being careful not to overwork. Wrap in cling film and leave to rest in the fridge for 1 hr.
  2. Step 2 Meanwhile, make the filling. Cook the butter, sugar, orange zest, apple and cinnamon over a medium heat for 15 mins or until you have a thick purée. Add the dried fruit and mixed peel for the final 1-2 mins, then remove from the heat. Once cool, remove the cinnamon stick, and stir in the brandy and suet.
  3. Step 3 On a lightly floured surface, roll out the pastry to the thickness of a £1 coin, then use to line a 25cm loose-bottomed tart case. Return to the fridge for 30 mins until well chilled.
  4. Step 4 Heat oven to 180C/160C fan/gas 4. Prick the base of the tart case with a fork, line with baking parchment and fill with baking beans or uncooked rice. Bake for 12 mins, then remove the baking beans and parchment and cook for 3 mins more.
  5. Step 5 Meanwhile, put the flour, sugar and butter for the crumble in a bowl. Rub together with your fingertips until it resembles coarse breadcrumbs, then mix in the frosted walnuts.
  6. Step 6 Spoon the mincemeat filling into the pastry case and cover with the crumble. Return to the oven for 30 mins until bubbling at the edges and the topping is golden and gooey. Serve warm or cool with custard or clotted cream.