Rosemary's Lattice Mince Pie Tarte

Rosemary's Lattice Mince Pie Tarte

Mincemeat Christmas Tart

Prepare a 20cm pastry tart base Extra pastry required for lattice
I need the pastry blind baked in advance if this is going to work by the end of the


For the Pastry
150g unsalted butter room temp
300g plain flour
60g caster sugar
1 whole large egg
2-3 tbsp water
1. Put the butter into a bowl with the flour. Rub into breadcrumbs.
2. Add the sugar mix well
3. Add the egg and water make into a dough, bring together the make a smooth
dough. Allow to rest in the fridge for 20 minutes.
4. Flour a surface to roll the pastry out to 3mm thick, place into a prepared buttered
tart tin or ring. Keep some pastry back for the lattice wrap up in cling wrap.
5. Screw up some grease proof paper and put well into the pastry, then pour in the
rice to the top. This will keep the pastry down. Place into the oven for 15 mins
then remove from the oven and remove the paper with the rice.
6. This pastry will not quite be cooked which is what I’m looking for, so allow to cool
before putting the filling in.

For the filling

2 large eggs
180g soft brown sugar
150g melted butter
40ml rum
1 tablespoon red wine vinegar
350g mixed dried fruit
50g candied peel
100g chopped walnuts
2 teaspoons cinnamon
1 teaspoon nutmeg
Oven 160c

Mincemeat Christmas Tart
First mix the rum with the mixed dried fruit, leave for 30 minutes.
Whisk the eggs and sugar with the vinegar, now add the melted butter, whisk.
Now add the dried fruit spices and walnuts, mix well, now put into a processor and
pulse, being careful not to puree so it retains its texture.
Once the mixture is in, take the extra pastry and roll out to make lattice work on the top
of the tart, Brush the pastry with egg.
5 Preheat the oven to 160C and bake for 45 to 50 minutes.
Remove after 45 minutes from the oven, check to being done, feel the centre and if
there is no bounce, its done.


Serve hot or cold.
One 20cm tart pastry tin
One rolling pin
Greaseproof paper
1kg rice any cheap rice, you can use it for years
One large bowl

Viennese Whirls
For the Biscuits
200g slightly salted butter, softened
50g icing sugar
2 tsp vanilla extract
200g plain flour
2 tsp cornflour
½ tsp baking powder
150g Chocolate for dipping
1. Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking
parchment. Put the butter and icing sugar in a large bowl and beat with an
electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla
extract and beat again until fully incorporated.
2. Sift in the flour, cornflour and baking powder, and fold into the mixture using a
spatula until combined (the dough should have a tacky consistency). Spoon
the dough into a piping bag fitted with a large star-shaped nozzle. 
3. Pipe swirls about 4cm in diameter onto your baking sheet making sure there
is enough space between each swirl.
4. Bake for 10-12 minutes until pale golden and cooked through. Leave to cool
on wire racks.
5. Next add the crème pat into the butter mixture and mix quickly.
6. Place into a piping bag with a spiked nozzle and pipe onto one half of your
biscuits and then sandwich together.
7. Melt the chocolate, allow to cool. Dip one end of the biscuit and allow to set.

One large bowl
One whisk
Baking tray
Baking mat or baking parchment
Hand electric whisk optional
Piping bag with a star nozzle


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