Mince Tart

Like a mince pie, but better!

Like a mince pie, but better!

This makes a great party offering: it looks fantastic and isn’t hard to do! Much more impressive than mince pies for the end of a dinner party, less effort and very Christmassy with a little twist of originality. Enjoy!

You will need an 11″ / 28cm loose bottomed flan tin and a wire cooling rack.

Recipe: Mince Tart

Summary: A different take on mince pies: sure to wow your guests.


  • 1 quantity of shortcrust pastry
  • 1 standard size jar of mincemeat (stir in some rum/brandy for added flavour)
  • 1 14½oz / 411g tin apricot halves


  1. Pre-heat the oven to Gas Mark 5 / 190°C / 375°F
  2. When the pastry has rested, roll it out to the required size and line a well-greased flan tin, taking care not to stretch the pastry to avoid shrinkage on baking. Trim the edges level with the top of the tin.
  3. If you want crispy pastry you will need to bake the case blind, by pricking it all over the bottom with a fork and baking for about 20 minutes. You may use baking beans if you have them, otherwise, check on your case about half way through its cooking time and re-prick a little and/or press down as necessary.
  4. When your case is ready, remove it from the oven and spread the mincemeat all over it to a depth of about 1/4-1/2″ / 5-10mm. Arrange the apricot halves around it in a ring with one in the middle. Gently push them into the mince a little, but do not bury them.
  5. Bake for about 15 to 20 minutes.
  6. After removing from the oven, allow the tart to cool in its tin on a rack for a few minutes, before carefully removing the side ring. A palette knife will allow you to slide the tart off its base if you wish, or you can simply put the tart on its base onto a serving board/plate and serve it as it is: it looks just the same and that way it can’t fall apart!

Preparation time (duration): 30 mins

Cooking time (duration): 15-20 mins

Diet type: dairy-free

Number of servings (yield): 12

Meal type: dessert

Microformatting by hRecipe.

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