Mincemeat streusel tart

Mincemeat streusel tart
  • Serves icon Serves 8
  • Time icon 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.

Nutrition: per serving

Calories
864kcals
Fat
45.9g (23.5g saturated)
Protein
8.6g
Carbohydrates
109g (63.5g sugars)
Salt
0.1g
Calories
864kcals
Fat
45.9g (23.5g saturated)
Protein
8.6g
Carbohydrates
109g (63.5g sugars)
Salt
0.1g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Bake for 15-20 minutes, until golden. Cool and dust with icing sugar.

delicious. tips

  1. This pud can be frozen.

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