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Mince pie streusel tart
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1 Jus-Rol Shortcrust Pastry Sheet
35g plain flour
35g light brown soft sugar
35g jumbo rolled oats
35g unsalted butter, chilled and cut into cubes
1 easy peeler mandarin, zest
1-2 x 410g jars traditional Christmas mincemeat
1. Unroll the pastry sheet and use to line a 20cm fl uted loose-bottomed tart case (you may need to roll it out a little to help it fi t). Leave any extra pastry hanging over the edges and lightly prick the base with a fork. Line the case with a large circle of scrunched-up then smoothed-out baking parchment. Fill with baking beans, then chill for 30 minutes. Meanwhile, preheat the oven to 200°C, gas mark 6.
2. Blind bake the pastry case for 15 minutes, then carefully lift out the parchment and beans and bake for 8-10 minutes. Remove from the oven and cool slightly. Meanwhile, make the streusel topping. Put the fl our, sugar, oats, butter and mandarin zest in a mixing bowl with a pinch of salt, then rub together with your fi ngers to make a clumpy crumble.
3. Use a serrated knife to trim the excess pastry from the case. Spoon in the mincemeat, leaving a gap about 0.3cm at the top. (Depending on your tin, you might not need the second jar.) Sprinkle over the streusel and bake for 20 minutes. Serve cool, dusted with icing sugar, if liked.
For even more festive flavour, try using beautifully almondy Waitrose & Partners Amaretto Mincemeat.
This recipe appeared within the December 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in November 2018.