This is a great tart for the festive season. It looks quite the showstopper and is delicious served with rum butter!
Sweet shortcrust pastry
200g plain flour
2 tbsp icing sugar
100g cold butter, cut into 1cm dice
1 medium egg, lightly beaten
1 tsp lemon juice
2 tbsp cold water
1 jar of 410g mincemeat
1 eating apple, chopped into bitesize pieces
1 pear, peeled and chopped into bitesize pieces
2 satsumas, segmented
3 tbsp flaked almonds
zest of an orange
100g unsalted butter
225g soft light brown sugar
75ml dark rum
To make the pastry, mix the flour and icing sugar together in a bowl. Add the diced butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Add the egg, lemon juice and water. Using one hand work the liquid into the flour to form a pastry. If it’s too dry add a splash more water. When the dough begins to stick together, gently knead into a ball. Wrap in cling to film and leave to rest in the fridge for 20 minutes.
Mix the filling ingredients together and set to one side.
Heat your oven to 180c/gas 4 and have ready a 20cm metal pie plate, about 3cm deep.
Once the dough has rested, cut it into two pieces, roughly one third and two thirds. Roll out the larger piece on a lightly floured surface and use to line the pie plate, leaving the excess pastry hanging over the edge.
Spread the filling in the pastry case.
Roll out the remaining pastry and cut into 12-14 long strips around 1cm wide. On a board lined with parchment paper, use the strips to create a lattice with 6 – 7 strips going each way, passing them under and over each other. Dampen the rim of the pastry in the tin with water. Invert the lattice from the paper onto the tart. Press the ends of the strips to the pastry rim to secure and crimp the edges.
Bake for 15minutes then reduce the temperature to 160c/gas 3 and cook for a further 20 minutes.
Make the rum butter by beating the butter and sugar together until light and fluffy, then gradually add the rum.
Serve the tart warm or cold with a spoonful of rum butter.