Mince Pie Tart

A mince pie topped with stars and dusted with icing sugar.

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Mince Pie Tart with a homemade sweet shortcrust pastry and ready-made mincemeat, a delicious Christmas dessert that is full of festive flavours. This tart is basically a giant mince pie topped with star-shaped pastry and lightly dusted with icing sugar for an even more indulgent touch. A family-favourite christmassy treat that is so easy to make with a handful of ingredients.

Prep Time20

Cook Time30

Chilling Time1 30

Total Time2 20

Course: Dessert

Cuisine: British

Servings: people

Calories: 257kcal

Author: Daniela Apostol

Ingredients

250 g plain flour ( 2 cups)
125 g butter (½ cup)
3 tablespoon granulated sugar
1 egg
1 tablespoon milk
1 tablespoon icing sugar ( confectioners' sugar)
2 jars mincemeat ( 2 x 400 g / 2 x 13 oz)

Instructions

To make the shortcrust pastry, sift the flour in a large mixing bowl, add the cold butter cut into cubes, and use your fingertips to rub them together until you get a mixture that resembles breadcrumbs.
Add the granulated sugar and mix to combine everything.
Beat the egg well in a small bowl, then add it to the mixture together with the milk.
Knead everything into a dough that does not stick to the hands.
Cover the dough in clingfilm and refrigerate for 20 minutes.
Preheat the oven to 200 degrees Celsius ( 390 Fahrenheit).
Use a rolling pin to roll out the dough, and lay it onto the pie dish, pressing it down gently.
Use a fork to prick the dough in several places.
To remove the excess dough, use the rolling pin to roll it out.
Cover the dough with non-stick paper and arrange baking beans onto the bottom of the pastry.
Bake for 15 minutes, then remove the paper and beans.
Spoon out the mincemeat over the bottom of the pastry.
Cut out star shapes from the ramaining dough, and arrange them over the pie.
Drop the oven temperature to 180 degrees Celsius (350 Fahrenheit) and bake for a futher 15 minutes.
Remove the pie from the oven and allow it to cool down completely in the dish.
Dust with icing sugar.

Video

Notes

Handle the pie with care once it comes out of the oven - the mincemeat filling is extremely hot and can cause burns. Do not remove the pan from the dish straight away, as the hot filling is quite heavy and the pastry will collapse.
Allow the pie to cool down completely in the dish it was baked, then you can use a sharp knife to run it around the edges of the pie to help it pop out - it should be quite easy to do so.

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