Mincemeat and Cranberry Tart

200g Unsalted Butter (Cut into small pieces and chilled)

300g Plain Flour

2 tbsp Caster Sugar

2 Medium Egg Yolks

 

For the Filling

 

2 x 411g Jars Mincemeat

A splash of Brandy

100g Dried Cranberries

A little Milk (For brushing on Top)

 

 

Preheat the oven to 190 degrees/Fan 170 degrees/ Gas Mark 5 and heat up a baking tray

 

Lightly grease a 23cm tart tin. To make the pastry, rub the butter in to the flour to make fine breadcrumbs. Add the sugar, egg yolks, 2-21/2 tbsp water and mix together

 

Sprinkle a little flour on to a work surface and roll out 2/3 of the pastry to line the tin. Roll the remaining pastry in to a rectang;e and cut into about 9 thin strips

 

Spoon the mincemeat into the tart case and add a splash of brandy. Sprinkle over the cranberries and use the pastry strips to make a lattice over the top.

 

Brush the pastry with the milk and bake on the hot baking tray for 25 - 30 minutes until golden and the pastry is cooked.

 

Sieve a little icing sugar oer the top and serve