Proper mincemeat tart


  • Serves 12 people

This fruit tart makes a delicious alternative to Christmas pudding. It goes well with a dollop of double cream or a scoop of vanilla ice-cream. Begin this recipe a day ahead to macerate the fruit.

  • 160 gm pitted prunes, coarsely chopped
  • 120 gm sultanas
  • 50 gm mixed peel
  • 50 gm currants
  • 30 gm dried cranberries
  • 200 ml brandy
  • 50 ml green ginger wine
  • Finely grated rind of 1 orange and juice of ½
  • 100 gm brown sugar
  • ½ tsp each mixed spice and ground cinnamon
  • 1 pink lady apple (about 130gm), coarsely grated
  • 40 gm suet (see note), coarsely grated
  • 1 egg, lightly beaten with 2 tsp milk, for eggwash
  • Almond shortcrust pastry
  • 500 gm (3 cups) plain flour
  • 350 gm butter, chilled, diced
  • 130 gm caster sugar
  • 130 gm almond meal
  • 2 eggs
01   For fruit mince, combine fruit, brandy, wine and orange rind and juice in a bowl and stand until macerated and plump (overnight or up to 2 days).
02   For almond shortcrust pastry, process flour and butter in a food processor until sand textured. Add sugar and almond meal, pulse to combine, then add eggs and 1½ tbsp chilled water and pulse until a dough forms. Turn out onto a lightly floured surface, divide in half, pat into 2 flat rectangles, wrap in plastic wrap and refrigerate to rest (3 hours).
03   Bring fruit mince to the simmer in a saucepan over medium heat. Add sugar and spices, then transfer to a food processor and pulse until coarsely chopped. Stir in apple and suet and refrigerate until required.
04   Roll one pastry rectangle out to a 4mm-thick rectangle, line an 11cm x 35cm rectangular tart tin and refrigerate to rest (30 minutes). Spoon fruit mince into pastry case, roll out remaining pastry to 4mm-thick, place over fruit mince, then trim and pinch edges to seal and refrigerate to rest (30 minutes).
05   Preheat oven to 180C. Brush tart with eggwash and bake until golden (40 minutes). Set aside to cool, then serve. Tart will keep stored in an airtight container in a cool, dry, dark place for 3-4 days.
Note You may need to order suet ahead from your butcher.
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