Mincemeat Tart Recipe

This Christmas mincemeat tart is perfectly buttery, crumbly and crisp, and filled with dreamily plump and fruity spiced mincemeat filling.

The tart can be made in a quiche or flan tin, and with the pretty decorative pastry stars on top, will make for a perfect centrepiece to your festive celebrations.

Making the pastry for this tart is incredibly easy. All you’ll need is butter, flour, egg, water and a touch of sugar.

And the best thing is that you can make this pastry in your food processor, making it quick as a flash. But fear not if you don’t have one. You can rub the flour and butter together by hand and cut in the liquid with a cutlery knife, if you prefer.

Once the pastry is made, I’ve taken a set of step-by-step photos to show you exactly how to line your tin perfectly.

You’ll then learn how to blind bake your pastry case to ensure a perfectly crisp pastry all the way to the centre – no soggy bottom!

For this recipe, I’ve used store bought mincemeat – one large jar should do the trick – but if you tend to make your own at this time of year, this tart is a fabulous way to show it off!

Ready to make this pretty, easy mincemeat tart?

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Ingredients

Makes 12 slices

250 g plain flour
140 g salted butter very cold, cut into small cubes
40 g caster sugar
Pinch salt
1 medium free range egg
25 ml cold water
600 g mincemeat

Step-By-Step Instructions

Make the pastry

Separate the egg white and yolk. Add 25ml cold water to the yolk and whisk until smooth.

Put the flour, butter, sugar and salt in the food processor. Or if doing this by hand, add to a large bowl.

Pulse the food processor – or, if doing this by hand, rub together lightly between your fingers – until you have an even, slightly yellow crumb that resembles breadcrumbs or ground almonds.

Add the egg yolk and water mixture.

Pulse again very briefly – or mix with a cutlery knife – until the pastry starts to clump.

Remove the pastry from the food processor / bowl and gather into a ball.

Place on clingfilm and cover with another piece, then press out with your hand into a disc about 1-1.5cm thick (½ inch). Wrap and place in the fridge to chill until firm but flexible.

Line the pastry case

When chilled to very firm, unwrap and roll out to about 3mm (just under1/8 Inch) thick – the disc will about 30cm (12 inches) wide.

Use the pastry to line your tart case, carefully lifting and pushing the pastry so that it sits flush in the corners with no gaps for air.

Use your rolling pin to trim away the excess pastry.

Place the tin back into the fridge until hard.

Make the decorations

While the pastry case is chilling, gather the remaining pastry and roll out thinly. Cut out a set of stars that will be used to decorate the top of your tart.

Preheat the oven to 200C (180C fan).

Scrunch up a large piece of greaseproof paper (baking parchment) and use it to line the pastry case, then fill with baking beans, ensuring that the sides are supported all the way round.

Place the tart on a baking sheet and place in the oven to bake for 20 minutes. Remove from the oven, spoon out the baking beans and remove the paper.

Return the tart to the oven for a further 10-15 minutes until the base is sandy with no gray patches.

While the pastry is still hot, if you like you can brush the base and sides (but not the top) with the reserved egg white. This will ensure it doesn’t become soggy.

Fill and bake your mincemeat tart

Spoon the mincemeat into the case and level off.

Top with the pastry stars.

Brush the tops of the with the egg white.

Return the tart to the oven and bake about 20 minutes until gently golden. Keep a close eye on it in the final 10 minutes.

Allow to firm up in the tin for 10 minutes, and then gently release from the tin and transfer to a wire rack to cool completely.

Slice with a sharp knife and serve!

Enjoy!

And once you’ve given the recipe a go, I’d love you to come back and leave a comment letting me know how yours turned out.

I’d love to see your videos and pics, too! Just tag me on social media. I’m @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

Print this Mincemeat Tart Recipe recipe

Print Recipe

This Christmas mincemeat tart is perfectly buttery, crumbly and crisp, and filled with dreamily plump and fruity spiced mincemeat filling.

Prep Time30 minutes

Cook Time50 minutes

Total Time1 hour 20 minutes

Course: Christmas, Dessert

Cuisine: British

Diet: Vegetarian

Servings: 12 slices

Author: Emily Leary

Ingredients

250 g plain flour
140 g salted butter very cold, cut into small cubes
40 g caster sugar
Pinch salt
1 medium free range egg
25 ml cold water
600 g mincemeat