Ingredients
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
Method
- 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.
- 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.
- Heat the oven to 200°C/180°C fan/gas 6
- Roll out the pastry on a lightly floured surface and use to line the tart tin
- 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.
- 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.
- When the tart is cooked remove from the oven and brush with the apricot glaze
- Serve warm with pouring cream or brandy butter