Mincemeat and Apple Tart Recipe
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Mincemeat and Apple Pie Recipe
Photo © Elaine LemmIndividual Mince Pies are a classic British Christmas treat but to ring the changes another delicious pie is a Mincemeat and Apple Tart. Rather than a small individual mince pie the Mincemeat and Apple Tart is a whole open-topped pie which sliced is a lovely tea time delicacy, or served with custard or brandy sauce, a great pudding.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 20 minutes
Yield: Serves 6
Ingredients:
- 1 quantity rich shortcrust pastry
- 9 oz/255g mincemeat, homemade or shop bought is fine
- 2 medium-sized, crisp apple, peeled cored and sliced thinly
- 2 tbsp fine/ golden caster sugar
- ½ oz/15g butter
Preparation:
Preheat the oven to 400°F/205°C/gas 6
- Roll out the pastry on a lightly floured board to ¼ "/5mm thick. Grease and then line an 8"/20cm deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.
- Evenly spread the mincemeat across the base of the tart tin.
- Lay the apple slices in circles on the surface of the mincemeat. Sprinkle with the fine/caster sugar then dot with the butter.
- Cover the pastry rim with aluminum foil. Bake in the preheated oven for 40 minutes, or until the apples are golden brown.
- Remove the aluminum foil from the rim of the tart. Using a flat spatula, gently press the apples slices into the mincemeat. Do not submerge them, rather just allow the juices of the mincemeat to coat the apple slice, this will act a a glaze for the apples. Return the tart to the oven and cook for a further 10 minutes.
- Serve warm with Custard Sauce or Brandy Sauce
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