Mincemeat streusel tart
- December 2008
- Serves 8
- Takes 30 minutes to make, 30-35 minutes to cook, plus chilling and cooling
A German streusel recipe that makes a great alternative at Christmas to traditional mince pies.
- 45.9g (23.5g saturated)
- 109g (63.5g sugars)
- 1 quantity home-made pastry
- 700g mincemeat (use ready-made or see know-how)
For the topping
- 100g plain flour
- 50g ground almonds
- 50g caster sugar
- 135g cold unsalted butter, cubed
- 25g dried cranberries
- 25g flaked almonds
- Icing sugar, to dust
- Preheat the oven to 200°C/fan180°C/gas 6. Thinly roll out 2 quantities of pastry on a floured surface and use to line the base and sides of a 20cm x 27cm rectangular, loose-bottomed, fluted tart tin – you may not need all the pastry.
- Prick the base with a fork and fill with baking paper and beans. Blind bake for 10 minutes, then remove the paper and beans and return to the oven for 5 minutes.
- Spread the mincemeat over the pastry base. In a bowl, mix plain flour, ground almonds and caster sugar. Rub in the butter, until like crumbs. Stir in dried cranberries and flaked almonds. Scatter over the mincemeat.
- Bake for 15-20 minutes, until golden. Cool and dust with icing sugar.
This pud can be frozen.
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