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Mincemeat Tart

  • Author: Michelle Minnaar
  • Total Time: 50 minutes
  • Yield: 12 slices 1x
  • Diet: Vegetarian


This mincemeat tart is a classic Christmas recipe made with flour, butter, egg yolks, icing sugar and mincemeat. Can be made in 50 minutes.


  • 350g (1¾ cups) plain flour
  • 200g (¾ cup) cold butter, cut into small cubes
  • 50g (½ cup) icing sugar
  • 2 oranges, zest only
  • 2 egg yolks
  • 250g mincemeat


  1. For the Pastry: Grease a 23cm/9in loose-bottomed, fluted tart tin. Set aside.
  2. Place the flour, butter, icing sugar and the orange zest into your food processor. Pulse the ingredients until a breadcrumb consistency is formed. 
  3. Add the egg yolks. Pulse again until the mixture sticks together in clumps then tip onto a work surface and gather it into a ball with your hands. Knead the pastry just two or three times until smooth. If your butter was a bit too soft, the pastry might be too. If so, wrap it in parchment paper and chill for 15 minutes.
  4. Split the pastry in half and place one half aside.
  5. Remove the base of the tin and place on a piece of parchment paper and dust lightly with flour. Place one half of the pastry in the center of the tin’s base and roll out the pastry, still on the base, until it is 4cm/1½in bigger than the tin’s base. As you are rolling out, turn the pastry by turning the paper. Gently fold the pastry surrounding the tin base in towards the center.
  6. Place the tin’s base back into the tart tin. Lift the base off of the surface and transfer to the tin. Ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim. If there are any breaks in the pastry, simply press it together to seal. Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not quite all the way through. Place the pastry-lined tin on a baking tray, cover loosely with cling film and chill in the fridge for 30 minutes.
  7. Preheat the oven to 200°C/fan 180°C/390°F/gas mark 6.
  8. Remove the cling film from the pastry case and line with foil so it supports the sides, then fill with baking beans. Bake blind for 12-15 minutes, or until the pastry is set. 
  9. Lift out the foil and beans. Carefully trim the excess pastry from the sides using a potato peeler, by gently running the peeler over the sides until the excess falls away. Remove the trimmings from the sheet. Return the empty pastry case to the oven and bake for another 10-12 minutes, or until it is pale golden and completely dry. Set aside to cool.
  10. Reduce the oven temperature to 180°C/fan 160°C/320°F/gas mark 4.
  11. Roll out the other piece of pastry and cut out your decorations, I used 3 different size flower pastry cutters.
  12. Evenly fill the pastry base with the mincemeat. Top it with pastry decorations of your choice. Brush the top of your pastry decorations with an egg wash and then transfer to the oven for around 30 minute or until the decorations are golden brown.
  13. Remove from the oven and allow to cool slightly in the tin for 5 minutes before removing the tart from the tin and serve immediately with some brandy butter. Enjoy!


  • This tart is just as nice at room temperature so feel free to set aside to cool down completely.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: British

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