Mince pie streusel tart
Why not try something different this year and swap traditional mince pies for this twist on a classic. With crunchy streusel on top and aromatic mincemeat filling, this tart will be gone in seconds.
Ingredients
- 35 g plain flour
- 35 g light brown soft sugar
- 35 g jumbo rolled oats
- 35 g unsalted butter, chilled and cut into cubes
- 1 easy peeler mandarin, zest only
- 1 x 400g (14oz) jar traditional Christmas mincemeat
- 1 shortcrust pastry sheet (like Jus-Rol)
Details
- Cuisine: Christmas
- Recipe Type: Baking
- Difficulty: Easy
- Preparation Time: 50 mins
- Cooking Time: 45 mins
- Serves: 8
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6.
- Unroll the pastry sheet and use to line a 20cm (7.8in) fluted loose-bottomed tart case – you might need to roll it out a little to help it fit. 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.
- Blind bake for 15 minutes, then carefully lift out the parchment and the baking beans and bake for another 8–10 minutes. Remove from the oven and cool slightly.
- Meanwhile, make the streusel topping. Put the flour, sugar, oats, butter and mandarin zest in a mixing bowl with a pinch of salt, then rub together with your fingers to make a clumpy crumble.
- Use a serrated knife to trim the excess pastry from the case. Spoon in the mincemeat, leaving a small gap at the top. Sprinkle over the streusel and bake for 20 minutes. Serve cool, dusted with icing sugar, if you like.
This recipe and image is courtesy of Waitrose & Partners and can be found on the recipe page along with thousands of other recipes.
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