MINCEMEAT TART RECIPE RECIPES

Steps:

• To make filling: Combine apples, pears, chopped orange, raisins, figs, cherries (or cranberries), brown sugar, lemon juice, cinnamon, allspice, cloves and pinch of salt in a large saucepan. Add 1 1/2 cups water
• , bring to a simmer, cover the pan and cook over low heat, stirring occasionally, until the fruits are very tender, 60 to 70 minutes. Uncover the pan and continue cooking until the mincemeat is very thick and the juices have evaporated, about 10 minutes longer. Stir in brandy (or orange juice) and butter and let cool to room temperature.
• To make dough: Meanwhile, stir together 1/2 cup flour, 1 tablespoon sugar, yeast and 1/2 cup warm water
• in a mixing bowl; let stand until the yeast starts to bubble, about 5 minutes. Stir in oil and 1/4 teaspoon salt. Stir in the remaining flour, 1/4 cup at a time, until the dough becomes too difficult to stir. Turn the dough out onto a lightly floured surface and knead, adding flour if necessary, until the dough is firm and satiny but not dry, about 5 minutes. (Be careful not to add too much flour.) Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled in bulk, 45 minutes to 1 hour.
• To assemble and bake tart: Place rack in lower third of oven; preheat to 375 degrees F. Coat an 11-inch tart pan, preferably with a removable bottom, with cooking spray.
• Set one-fourth of the dough aside. Roll out the remaining dough on a lightly floured surface into a 15-inch circle. Fit the dough into the prepared tart pan, letting it hang over the edge of the pan. Spread the mincemeat filling in the pan. Fold the edge of the dough in over the filling.
• Roll out the reserved dough on the floured surface. Cut out desired shapes with cookie cutters or a paring knife and set them on top of the mincemeat. Lightly brush the cut-outs and border of the dough with egg glaze and sprinkle with the remaining 1 teaspoon sugar.
• Bake until the crust is golden on top and browned on the bottom, 30 to 40 minutes. If the top of the tart is browning too quickly, cover it loosely with foil. Place the tart on a wire rack to cool slightly. Remove the rim of the pan and serve the tart warm or at room temperature.

Steps:

• Preheat oven to 200°C (180°C fan) mark 6. Unroll pastry on to a large baking sheet. Slice a strip off the rectangle (from one of the short edges, about 1/3 of the pastry) so you are left with a narrow rectangle and one larger square piece. Use a knife to score (cutting through half the depth of pastry) a border 2cm (3/4in) in from the edge of the large square, and prick pastry all over inside this border with a fork.

  Spread mincemeat in an even layer inside the border. Using a star cutter, cut out pastry stars from the cut-off rectangular strip and arrange the stars on top of the mincemeat, leaving spaces between them.

  Bake for 18-20min, until pastry is crisp, golden and risen. Allow to cool slightly, then transfer to a serving board or plate. Dust with icing sugar and serve warm with brandy butter or cream. Alternatively, leave to cool completely on a serving board/plate. To serve, mix together 4tbsp icing sugar with a little water to make a runny icing and drizzle over the tart and allow to set before serving.