Mince Pie Tart.

Mince Pie Tart.

I love mince pies but they are fiddly and time consuming, so this large tart is really a must when you are feeling lazy but in need of some pudding. The only thing you'd have to make here is the tart case, which takes less than 10 minutes. The tart is filled with sweet, seasonal mincemeat and topped with an almonds and coconut paste. I love desiccated coconut and couldn't help adding this little Thai twist. I had fun stamping out the very festive star shapes but this is purely whimsical, although it is rather pretty. The left over rolled pastry was placed on a baking tray, sprinkled with some sugar and baked for 10 minutes. My older daughter preferred the shortbread-like off-cuts more than the tart itself. I loved it too and will now make more than needed pastry for the purpose of having yummy leftovers.

Equipment:

25cm loose bottomed tart tin.

The pastry.

In a food processor, put in,

-300g plain flour,

-150g chilled butter,

-2tbsp icing sugar,

-1 egg yolk (reserve the egg white).

Process well to combine. If there are too many dry crumbs left add,

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

The recipe should yield around 550g of dough.

Reserve 200g.

Roll 350g dough to fit the tart tin, about 1/2cm in thickness.

Prick the base with a fork.

Refrigerate for 20 minutes.

For the reserved dough.

Roll out to 1/2cm in thickness.

Stamp out your chosen shapes and sizes.

Place the left over pastry onto a baking tray.

Sprinkle with a tablespoon of sugar.

Bake alongside the tart at 180c fan forced for around 10 minutes.

Leave to cool slightly before serving.

Bake the chilled tart case in 180c fan forced oven for 20 minutes (there's no need to blind bake)

Brush with the reserved egg white.

Bake for 5 minutes.

For the paste.

Use an electric mixer, beat

-250g ground almonds,

-30g desiccated coconut,

-150g caster sugar,

-150g softened butter,

-3 eggs,

-zest of 1 orange,

-pinch of salt.

Mix well to combine.

To assemble.

Spoon 150g mincemeat onto the cooked tart case.

Top with the sweet almonds paste.

Press the star shapes lightly into the filling.

Bake at 180c fan forced for 45 minutes.

Leave to cool to firm up.