APPLE AND MINCEMEAT TART
A classic twist on a seasonal classic
Ingredients For the pastry 4oz butter 4oz self raising flour 4oz plain flour For the crumble 5oz butter
4oz sugar 10oz self raising flour For the filling
Jar (approx 400g size) of mincemeat
6 eating apples Method SUPERVISE THE WASHING of the small hands that are helping to prepare the pudding. Turn the oven on to gas mark 4 (400F, 200C) and grease a tin approximately 9in x 13in.
Buy some shortcrust pastry or, better still, make your own. To make, put 4oz of soft butter into a bowl and add 4oz of plain flour and 4oz of self raising flour to the butter. Gently rub the butter and the flour together to form a breadcrumb consistency. Slowly add cold water until the mix almost starts to form a ball. Don’t overdo the water as the pastry will go hard.
Wrap the pastry ball and leave it in the fridge for 30 minutes to chill. Meanwhile, make a crumble mix by putting 5oz of soft butter, 4oz of sugar and 10oz of self raising flour into a bowl and rubbing together to form a breadcrumb texture. Set aside. Peel and core the eating apples and slice them finely.
Roll out an oblong of your pastry so that the pastry fits the tin and overhangs the edges. Spread the base of the pastry evenly with a jar’s worth of mincemeat. Arrange the apple over the top of the mincemeat and sprinkle the crumble over the apple. Use a knife and trim the pastry edges back to neaten. Cook in the middle of the oven for about 40 minutes.