Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the instagram-feed domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/gempack/data/www/gembakes.ie/wp-includes/functions.php on line 6121
Mince Pie Lattice Tart - Gem Bakes

ENTER OUR MONTHLY BAKE CLUB GIVEAWAY!

BakingChristmasRecipesShane Smith

Mince Pie Lattice Tart

45 min Cook
2052
102
Share
Scroll to recipe

We’re delighted to feature a Christmas recipe by Chef Shane Smith. Do you ever wish your mince pie would last more than a few bites? Well, look no further!

Enjoy and share your creations with us by tagging us on Social Media using #GemBakes. Find us on Instagram, Facebook and Youtube!

Share
Mince Pie Lattice Tart

Mince Pie Lattice Tart

agnesgempackfoods-ie
prep time
12 hrs 15 mins
cooking time
45 min
servings
10

Equipment

  • medium bowl

  • large bowl

  • cling film

  • 10" loose bottom ring tart

Ingredients

  • For the Pastry:

  • 125g Butter

  • 125g Gem Caster Sugar

  • 1 Medium Egg

  • Dash of Vanilla

  • 250g Plain Flour

  • For the Custard:

  • 630g Gem Christmas Pudding Fruit Mix

  • 200g Grated Fresh Apples

  • 20g Gem Nibbed Almonds

  • 2 tsp Mixed Spice

  • 1/2 tsp Cinnamon

  • Pinch of Ground Nutmeg

  • 3 tsp Brandy

  • 175g Gem Soft Dark Brown Sugar

  • Zest 1 Lemon

  • Zest 1 Orange

Instructions

1
For the mince pie filling, mix all the ingredients together and leave to sit for a minimum of 24 hours. The longer you leave the mix the better the flavour will be so best to plan ahead.
2
For the pastry, cream the butter and sugar together in a bowl until soft and pale in colour. Add the egg and vanilla and mix. Finally, add the flour and mix until you have a soft dough. Wrap in cling film and chill for 30 minutes.
3
Grease and flour a 10" loose bottom ring tart.
4
Once the pastry has rested, roll it out onto a flour surface until 1/2cm thick. Line the tart ring and trim any excess pastry, this will be used for the lattice topping
5
Chill the tart.
6
Preheat your oven to 180°C / 160°C fan.
7
Once rested, spoon the mince pie filling into the lined tart ring. Set aside while you prepare the lattice topping.
8
Taking the remaining pastry, roll out until it's 10" round and cut 12 x 1.5" strips. Alternate the strips across the top of the tart to create a lattice design.
9
Brush with egg wash and sprinkle with some Gem soft dark brown sugar and bake for 45 minutes or until golden brown.
10
Serve with whipped cream and enjoy!
2052
102
Share

Leave a Reply

Your email address will not be published. Required fields are marked *

×
BakingChristmasRecipes

Yule Log (Buche de Noel)

12 - 14 mins Cook