Mincemeat lattic tart

A festive recipe from my Mum’s ancient Good Housekeeping recipe book 🙂

Shortcrust pastry – I used a 500g block of ready made pastry
2 cooking apples – peeled and grated or thinly sliced
Lemon juice
120ml mincemeat – but I used a whole jar…

1. Roll out the pastry and use it to line a greased 20cm pie dish. Trim the dish and keep the trimmings for the lattice
2. Cover the bottom of the dish with the apples and brush with lemon   juice (this stops the apples going brown)
3. Spread the mincemeat over the apples – I just aimed for a good thin covering, the raisins expand when cooked
4. Use the left-over pastry in thin strips to create a lattice on top of the tart
5. Bake at 200 degrees C/ 400 degrees F/ gas 6 for 30 minutes
6. Enjoy!

It’s a surprisingly rich dessert. The mincemeat is definitely the dominant flavour, and the apple adds more in texture and sweetness than taste. Great served warm with maybe a little cream or ice cream.


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