Sat, 2 December 2017
Serves 8-10
Ingredients:
1 x sheet of shortcrust pastry
600g mincemeat
2 pears, peeled, cored and finely chopped
Zest of 1 lemon
60g blackcurrant jam
Icing sugar, for dusting
Method:
1. Combine the mincemeat, pears and lemon zest in a bowl.
2. Preheat the oven to 220˚C/200˚C fan/gas mark 7. Roll out the pastry, then place on a baking tray lined with a sheet of parchment paper.
3. Spread the mincemeat down the centre of the pastry, leaving a 2cm border at the bottom.
4. Cut diagonal strips down either side of the filling. Fold the top and bottom flaps up and over the filling, then fold the side strips over the centre.
5. Brush the tart with the beaten egg and bake for 20-25 minutes until golden brown. Leave to cool before slicing to serve.
