Perfect for sharing and keeps for a good 4 days. With lovely short pastry, plump spiced fruits, topped with a crisp yet crumbly topping.
For the base
120g unsalted butter, softened
1 egg
200g plain flour
10g caster sugar
10g caster sugar
Pinch of sea salt
For the filling
1 jar luxury mincemeat or homemade
100g plain flour
70g butter
pinch of salt
pinch of salt
30g demerara sugar
40g lotus biscuits bashed into crumbs
You will also need a 23cm (9 inch) tart tin with a depth of about 3-5cm (1-2 inch), baking beans and a baking tray.
In a food processor pulse together the flour, butter, sugar and salt until it resembles breadcrumbs. Add the egg and pulse until combined into a dough. Wrap in clingfilm and chill for 60 minutes.
Preheat the oven to 180ºC
Roll the dough between two sheets of baking parchment until 5mm thick and line the tart tin, making sure to push the dough into the corners. Prick the base of the tart shell with a fork. Screw up a sheet of baking parchment and use to line the inside of the pastry case. Chill for 10 minutes in the freezer. Reserving any offcuts to make into pastry stars.
Tip the baking beans into the case and blind bake for 20-25 minutes until pale golden.
Turn the oven down to 170ºC.
To make the crumble topping, in a bowl place the flour,salt, sugar and chilled cubed butter, rub together until it resembles breadcrumbs, mix in the biscuit crumbs.
Spread the mincemeat onto the pastry base in an even layer and sprinkle the crumble over the mincemeat. Decorate with the pastry stars. Place on a baking tray and bake in a preheated oven for 40-50 minutes until golden and firm.
Leave the tart to cool in the tin for 15-20 minutes and then transfer to a wire rack until cold.
