Mincemeat and Apple Tart

DessertServes 6-8

Ahead of a busy festive season, the team at Masham based Rosebud Preserves have released their new Almond & Orange Mincemeat, and with it a new recipe for a seasonal tart. A perfect pudding for the colder months and a great twist on a British classic, the new mincemeat is simply prepared with fresh Bramley apples, plump vine fruits, lively citrus and a measure of brandy and pairs beautifully with the crisp pastry and fresh apples. For more recipe inspiration and to buy online visit: www.rosebudpreserves.co.uk  



200g plain flour

2tbsp icing sugar

1 lemon (finely grated zest)

100g unsalted butter (diced and cold)

1 medium sized egg

2-3 tbsp iced water

340g jar Rosebud Preserves Almond & Orange Mincemeat

2 braeburn apples (quartered, cored and sliced)

3tbsp Rosebud Preserves Apricot & Vanilla Jam

1-2 tbsp lemon Juice

pouring cream/brandy butter to serve


  1. Mix the flour, icing sugar and lemon zest in a bowl and lightly rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  2. Beat the egg and mix with 2tbsp of iced water and add to the mixture. Add the remaining water if necessary. As the dough comes together, gently knead into a smooth ball. Wrap in cling film and chill in the fridge for at least 1/2 hour.
  3. Heat the oven to 200°C/180°C fan/gas 6
  4. Roll out the pastry on a lightly floured surface and use to line the tart tin
  5. Spread the mincemeat over the base of the tart and arrange the slices of apple on top of the mincemeat. Place on the middle shelf of the oven and bake for 20-30 minutes until the pastry is golden brown. Lightly cover with foil if necessary to prevent the tart from becoming over cooked.
  6. Mix the Apricot & Vanilla Jam with half the lemon juice and gently warm over a low heat to create a dropping consistency. Add more lemon juice if necessary.
  7. When the tart is cooked remove from the oven and brush with the apricot glaze
  8. Serve warm with pouring cream or brandy butter