I made a batch of Vegetarian Mincemeat before Christmas, and although it will keep well enough to make more mince pies next year, it is a lovely, rich filling for a dessert tart.
I didn’t want to make the mincemeat filling too deep – just enough to cover the base of the tart, so then I topped it with a couple of apples, quartered, cored and finely sliced.
I have inherited a little wooden pastry wheel (you can buy them incredibly cheaply, made from box wood), so rather than making a completely open tart, which tends to overcook the filling, I enjoyed making these wavy edged strips to create a lattice topping. Lighter than a pie, but rather elegant!
You may have a lattice tool that you can use, but otherwise, just cut strips with an ordinary knife.
I like to roll my pastry out really thin, so there was enough left over to make a dozen mince pies as well!
This was lovely served with some custard. Tomorrow I will serve it with either vanilla ice cream or Greek style yogurt.
Seeing as we are doing a dry January, I don’t feel even remotely guilty about having a dessert like this – no more calories than a couple of glasses of wine, I’m sure – and all good home made food from organic ingredients.
I made the pastry from 250g of Bio Type 65 flour and 125g unsalted butter and a pinch of salt. My flan dish is 25mm diameter. I used a little more than one jar of mincemeat for the tart and the small pies. My mincemeat was based on a Delia Smith recipe. Ok, I’ll work out the calorie counts later!