California Raisin Ruby Mincemeat Christmas Tart

California Raisin Ruby Mincemeat Christmas Tart by Charlotte White

This is a far less fiddly way to get your mincemeat and pastry fix this festive season; don’t get me wrong, I love a mince pie, but one big tart is far easier to prepare than a dozen individual ones!
With the Ruby Mincemeat happily maturing in your pantry, the real time preparation of this tart is quick and easy. If you are less than confident with pastry, please feel free to use shop bought sweet shortcrust and then follow the method. However, if you are feeling ambitious, an Almond Pastry works oh so well with the cherry studded mincemeat.

For the Almond Pastry:California Raisin Ruby Mincemeat Christmas Tart by Charlotte White
150g unsalted butter (fridge cold)
100g golden caster sugar
3 egg yolks
150g plain flour
100g ground almonds
pinch of salt
Preheated oven 190⁰C / 375⁰F / Gas Mark 5

For the Tart Filling:
100g California walnuts
100ml golden syrup
2 eggs
50g unsalted butter (melted)
400g Ruby Mincemeat
You will need:
24cm loose-bottomed fluted flan dish
ceramic baking beads

Preheated oven 150⁰C / 300⁰F / Gas Mark 2
1. I always use a food processor to make pastry as it keeps my hot hands away from the mixture for the longest possible time! Start with the butter and sugar and blitz until combined.
2. Add the egg yolks and blitz again.
3. Add flour, almonds, and salt, processing until all has come together.
4. Turn the pastry out onto a worksurface, press into a large flattened round, and wrap in clingfilm. The pastry will need to rest in the fridge for 1hr to firm up.
5. Roll your chilled pastry as thinly as you are able, remembering that any breakage, cracks, or tears are no reason to re-roll. Any damage can be patched in the flan tin and the more you work the pastry, the tougher it will become. As a cake decorator used to working with fondant icing, I had to learn this the hard way over many years!
6. Drop your rolled pastry into the flan tin. Press diligently into the bottom edges and up the fluted edges of the tin. Any holes that appear should be patched by pressing a little extra pastry into the broken area.
7. Trim the edges of your flan tin with a sharp knife or by rolling your rolling pin over the top edge. Return the tin to the fridge for at least 15 minutes while you preheat the oven.
8. Prick the bottom of the pastry several times with a fork to allow for any steam to be released and prevent any bubbling at the bottom of the tart. Use a large piece of baking parchment, which you have crumpled up as if to throw away and the reopened, to line the inside of the pastry filled flan tin. Press the parchment into the bottom edges of the tin and fold the overhanging bits over the edges of the tin. Fill with ceramic baking beads to weigh the parchment and pastry down.
9. Blind bake the pastry for 15 minutes before removing the beads and parchment and baking for a further 5 minutes to dry out the bottom of the pastry.
10. Remove the flan tin from the oven and reduce the heat to cook the filling.
11. Combine California walnuts, golden syrup, eggs, butter, and Ruby Mincemeat in a large bowl. I crumbled my walnuts a little but wanted to keep them fairly intact.
12. If you have any remaining pastry, it is very easy to decorate the top of your tart with shapes cut out using cookie cutters and placed on top of the filling.
13. Pour the filling into the pastry case and bake for 25 minutes, until set and smelling divine. Eat warm or cold, with a dash of cream or a scoop of vanilla ice-cream.