Welcome to 24 days of Christmas!!
To start things off I’ve gone for a Christmas classic but with a little twist. There is no baked good more festive than a mince pie, amiright? And this is basically just a giant mince pie which I am here for.
I think the ratio of pastry to mince meet might just be a liiiiiittle bit better in this tart than the individual little pies, and it looks super impressive so the perfect thing to serve at festive parties or drinks (which I know most of us won’t be having, Christmas 2020 style, but do it anyway because you’re worth it. Or do it for the gram).
Now I know making your own pastry is not everyone’s ideal way to spend time and it’s a little fiddly, but I promise, you can do it! We’re all spending more time at home at the moment anyway so why not give it a go. It’s always better than shop brought and you’ll be so satisfied after. It’s not as hard as you might think!
The Mince meat recipe I use is from Mary Berry. Of course. 👑 I don’t think I’ll bother making my own one because it’s the best, obviously. https://www.maryberry.co.uk/recipes/christmas/special-mincemeat
Next year, It’s best to make it a couple months in advance, I normally aim for September, so it can all marinade together and it will be so flavoursome and delicious!
You can of course, just buy your mincemeat from the shops too 😊 they’re all great and all made months ahead too!
Shortcrust pastry:
250g plain flour
25g icing sugar
150g butter, cut into cubes (make sure it’s real cold!)
1 egg
2tbsp cold water
Method
⁃ Combine the flour and icing sugar together in a large bowl. Add the cold cubed butter and rub into the four and icing sugar with your fingers until you have a fine bread crumb consistency.
⁃ Add in the egg and water and mix together well until a dough forms. Bring the dough together with your hands (don’t handle it too much, pastry hates being touched too much!), wrap in cling film or alternative and leave in the fridge for at least 30 minutes to chill. It will happily sit overnight too if you want to make in advance.
⁃ Pre hear your oven to 180 fan. Grease your tart tin well with butter, making sure you get into all the sides and grooves. Once the pastry has chilled roll out just over half nice and thinly, then place it into your tin and make sure it’s snugly fit in. Prick the base lightly with a fork and bake in the oven for 20 minutes (this is blind baking and will ensure you don’t get a soggy bottom!
⁃ Once out the oven allow to cool. Then fill with your mincemeat. Use the remaining pastry to top your tart. I like to make a lattice and cut out some festive shapes but you can do whatever you fancy!
⁃ Bake for a further 30 minutes at 180 until golden and gorgeous. Allow to cool before enjoying this ultimate festive treat!
Claudia's Home Kitchen 