'Pimped Up' Mince Crumble Tart

Fri, 18 December 2020

Chef: The Cupcake Bloke

Ingredients:

Sweet Shortcrust Pastry x 1 Roll

Christmas Mincemeat x 1 Jar

Eating Apple x 1 Peeled & Diced

Additional extras for adding to the Mincemeat – for example Cherries, Mixed Peel, Roast Nuts, Dried Fruits, Dark Chocolate Drops

Brandy x 1 35ml

Crumble Topping

Butter x 50g

Plain flour x 50g

Porridge Oats x 50g

Caster Sugar x 50g

Method

1. Unroll and lift the pastry into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put in the fridge for 30 mins.

2. Heat oven to 160C fan.

3. Line the tart with baking parchment and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the parchment, and bake for another 20 mins until biscuity.

4. When the pastry is ready, remove it from the oven and allow to cool slightly.

5. Pimp your mincemeat by adding the diced apple, brandy and whatever other fruits, nuts, or other bits you would like to add. Fill the tart base with the pimped mincemeat.

6. To make the crumble rub all the ingredients together till a coarse crumb is achieved. Sprinkle on top of the mincemeat.

7. Bake in the oven for 30mins or until the crumble is a golden colour.

8. Serve with cream or brandy butter.