Description
This traditional Mince Pie Tart combines a buttery, flaky pastry shell with a rich fruit mince filling, dried cranberries, and crunchy flaked almonds, all topped with a sweet crumble. Perfectly baked until golden and served with whipped cream, this festive dessert is ideal for celebrations or cozy gatherings.
Ingredients
Pastry
- 225 g plain flour (all purpose flour) (1 ¾ cups / 8oz)
- 50 g white granulated sugar (1 ¾ oz)
- 100 g unsalted butter, cold and cubed (7 tablespoons / 3 ½ oz)
- 1 large egg, cold
- 1 ½ tablespoons cold water
Filling
- 700 g fruit mince (~1 ½ lb)
- 1 cup unsweetened dried cranberries (130g / 4 ½ oz)
- ½ cup flaked almonds (50g / 1 ¾ oz)
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 (3 oz)
Instructions
- Prepare the Pastry: In the bowl of a food processor, combine the flour, sugar, cold butter, and a pinch of salt. Pulse until the butter pieces are about pea-sized.
- Add the Egg: Add the cold egg and pulse on low until the mixture resembles bread crumbs, being careful not to overprocess.
- Incorporate Water: With the processor running on low, drizzle in the cold water slowly until the dough starts to clump together.
- Form the Dough: Turn the dough out onto a clean surface, gently knead just enough to smooth it slightly.
- Roll Out the Pastry: Dust the surface and dough lightly with flour and roll out to about 4mm (1/6 inch) thick and approximately 11 inches in diameter, adding flour as needed.
- Transfer to Tart Pan: Fold the dough over the rolling pin, transfer it carefully to a 9 inch tart pan with removable base, and press into the base and sides, ensuring the scalloped edges are pressed. Leave the overhang upright.
- Chill the Pastry: Place the tart pan in the fridge to chill for at least 2 hours or overnight.
- Preheat Oven: Preheat your oven to 180°C (160°C fan) / 350°F.
- Prepare for Blind Baking: Prick the pastry base all over with a fork. Trim excess pastry with a paring knife.
- Blind Bake: Line the tart shell with baking paper and fill with pie weights or rice, pressing them tight against the edges.
- Bake and Remove Weights: Bake for 20 minutes, then carefully remove the paper and weights. Bake for an additional 8 minutes until lightly golden. Let cool completely.
- Make the Filling: While the shell bakes, combine fruit mince, dried cranberries, flaked almonds, and a pinch of salt in a bowl, mixing well.
- Prepare Crumble Topping: Mix flour and both sugars in a medium bowl. Add melted butter and stir with a fork until combined into small clumps.
- Assemble Tart: Spread the fruit filling evenly inside the cooled tart shell.
- Add Crumble Topping: Scatter the crumble topping over the fruit mixture in a mix of small and larger chunks, leaving a small margin around the edges.
- Bake the Tart: Bake for 40–45 minutes, until the topping is golden and crispy.
- Cool and Serve: Let the tart cool before serving. Serve with whipped cream for an extra indulgent touch.
- Enjoy and Share: Take a moment to leave a comment and rating if you enjoyed the recipe.
Notes
- If you don’t have a food processor, rub the cold butter into the flour and sugar using your fingertips until the mixture resembles breadcrumbs.
- Be careful not to overwork the dough to keep it tender and flaky.
- Chilling the pastry before baking helps prevent shrinkage and keeps the crust crisp.
- Use pie weights for blind baking to avoid puffing or shrinking of the crust.
- You can substitute dried cranberries with other dried fruits if preferred.
- Ensure the tart is fully cooled before slicing to maintain structure.
- Prep Time: 40 minutes
- Cook Time: 58 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
