Like a giant fruit mince pie with a crumble topping, this mince pie tart is easy to make and the classic flavour of Christmas.
Ingredients
FOR THE SHORTCRUST PASTRY
- 225 g plain flour (all purpose flour) (1 ¾ cups / 8oz)
- 50 g white granulated sugar (50g/~1 ¾ oz)
- 100 g unsalted butter cold and cubed (7 tablespoons / 3 ½oz)
- 1 large egg cold
- 1 ½ tablespoons cold water
FOR THE CRUMBLE TOPPING
- 130 g plain flour (all purpose flour) (1 cup)
- ¼ cup white granulated sugar (50g/~1 ¾ oz)
- ¼ cup light brown sugar (50g/~1 ¾ oz)
- 85 g unsalted butter melted (3oz)
FOR THE FILLING
- 700 g fruit mince (~1 ½ lb)
- 1 cup unsweetened dried cranberries (130g/~4 ½oz)
- ½ cup flaked almonds (50g/~1 ¾ oz)
For best results, always weigh ingredients where a weight is provided
Equipment
- food processor
- Rolling Pin
- 23cm/9 inch flated tart pan
- mixing bowls
Instructions
- FOR THE PASTRY:In the bowl of a food processor, add the flour, sugar, the cold butter and a pinch of salt. See notes if you don't have a food processor.
- Process until the pieces of butter are about pea sized.
- Add the egg and pulse on low until it resembles bread crumbs. Be careful not to overprocess.
- Finally, with the processor on low, dribble in the cold water and let it continue blending until it start to form clumps.
- Turn the pastry dough out onto a clean surface and pull it together with your hands, kneading it just enough to make it mostly smooth.
- Dust the surface with flour, place the dough on top and dust a little flour over the top of the dough. Roll it out to about 4mm (⅙ inch) thick and about 11 inch round, moving it regularly and adding a little flour as necessary – try not to add too much though.
- Place the rolling pin in the middle of the dough and fold one side of the pastry over the top. Lift the rolling pin so the pastry is hanging over it, and lightly dust off any excess flour from underneath. Carefully lay it into a 9 inch round tart pan with removeable base.
- Press the dough down in to the corners all the way round, then press it into the scalloped sides. Leave the overhang standing upright and place the tart pan into the fridge to chill for a minimum of 2 hours or overnight.
- PAR BAKE THE TART SHELL: Preheat the oven to 180C (160C fan) / 350F.
- Use a fork to prick the pastry base all over. Use a small paring knife to trim off the excess pastry laying the blade flat to the edge of the tin and working around.
- Line the tart shell with a sheet of baking paper and fill pie weights or rice. Fill it quite full and making sure it’s pressed up tight against the edges.
- Bake for 20 minutes then carefully remove the paper and pie weights and bake a further 8 minutes.
- Remove from oven and allow to cool completely before going onto the filling.
- MAKE THE FILLING: While the tart shell is baking, add the fruit mince, cranberries, almonds and a pinch of salt to a medium bowl and mix until well combined. Set aside
- MAKE THE CRUMBLE TOPPING: In a medium bowl, add the flour, both sugars and mix well to combine. Add the melted butter and use a fork to stir until combined.
- ASSEMBLE THE TART: Once the tart shell has finished blind baking, add the fruit filling to the tart and spread out so that it’s level and flat.
- Add the crumble in some small chunks, some larger chunks over the top, leaving a little gap around the edge so that you can see the fruit mince.
- Bake for a further 40-45 minutes until golden on top.
- Let the tart cool and serve with whipped cream.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- If you don't have a food processor, grate cold butter into the bowl with the flour and sugar and cut the butter in using a knife, your fingertips or a pastry blender.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
