Events and Celebrations

Clementine & Mincemeat Tart

prep 20 mins cook 33–40 mins
  • 75 g (3 oz) plain flour
  • 75 g (3 oz) wholemeal flour
  • 75 g (3 oz) chilled butter, diced
  • 50 g (2 oz) ground almonds
  • 25 g (1 oz) caster sugar
  • grated rind of 1 orange
  • 1 egg, beaten
  • 375 g (12 oz) luxury mincemeat
  • 3 clementines, segmented
  • milk, to glaze
  • icing sugar, for dusting

Put both the flours in a bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the almonds, sugar and orange rind, then add the egg and mix to a firm dough.

Knead the dough briefly on a lightly floured surface, then roll out and use to line a 23 cm (9 inch) loose-bottomed fluted flan tin. Prick the base with a fork, chill for 15 minutes, then line with nonstick baking paper and add macaroni or baking beans. Bake blind in a preheated oven, 190°C (375°F), Gas Mark 5, for 10–15 minutes. Remove the paper and macaroni or beans and return to the oven for a further 5 minutes.

Mix the mincemeat and clementine segments, then fill the pastry case. Gather up the pastry trimmings, re-roll and cut into differently sized stars. Place on the topping, brush with milk and dust with icing sugar.

Bake at the above temperature for 18–20 minutes until the fruit is caramelized and the stars look baked. Dust with icing sugar and serve warm or cold.

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